Description
To prepare White Kalakand, paneer is first made by curdling milk and separating the solids. The paneer is then crumbled or grated and cooked in a pan over low heat. Condensed milk is added to the paneer and stirred continuously to combine the ingredients. The mixture is cooked until it thickens and reaches a fudgy consistency.
Once the desired consistency is achieved, the mixture is flavored with crushed cardamom seeds, which gives White Kalakand its distinct aromatic flavor. Some variations may also include the addition of saffron strands or chopped nuts for added texture and flavor.
The cooked mixture is then transferred to a greased tray or plate and spread evenly. It is left to cool and set, after which it is cut into square or diamond-shaped pieces for serving.
White Kalakand is often garnished with slivered almonds, pistachios, or silver varq (edible silver foil) for an attractive presentation. It is typically served at room temperature and enjoyed as a sweet indulgence during festivals, weddings, or special celebrations.
The combination of the creamy paneer, the sweetness of condensed milk, and the aromatic flavors of cardamom make White Kalakand a delightful and popular sweet in Indian cuisine. Its smooth and luscious texture, along with the richness of the ingredients, make it a favorite among sweet lovers of all ages.
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