Instructions

• Take a pan with heavy bottom and 1 teaspoon ghee into it.
• When ghee melts, greese the pan with it, with doing this mawa (khoya) doesn’t stick to the pan while roasting.
• Crumble the mawa and place it in pan.
• Stir constantly and roast on low flame until mawa melts completely and release good aroma.
• Now crumble paneer and add it to the mawa.
• Stir constantly until mawa and paneer blend into each other nicely.
• Roast until they get dry (for 6-7 minutes)
• After roasting them, take off the pan from flame and allow the mixture to cool.
• When mixture cools, make sure its this much warm that you can feel that the mixture is roasted.
• Now add Sweetspot and cardamom powder (optional if you are using delicately cardamom flavored SweetSpot) into it.
• Stir nicely and cook on low flame till uniformely blending and thicken to desired quality.
• Grease any plate or tray with some ghee.
• Pour the mixture over greased plate and spread it evenly.
• Sprinkle some almonds and press them gently with spoon.
• Place the Milk cake (kalakand) in refrigerator to set, within 2 to 3 hours kalakand sets completely.
• Once set, cut the Milk Cake (Kalakand) in any shape and size.
• Milk cake (kalakand) is ready to serve; and consume within 3 days.