Kala Kand Recipe

A very delightful protein packed sweet that can be easily made at home. The grainy, crumbly and moist texture is sure to tempt you.

Nutritional info

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  • 15.5 gm
    Carbohydrate
  • 4.9 gm
    Protein
  • 5.7 gm
    Total Fat
  • 155.4 kcal
    Energy
  • 0.2 gm
    Total Fiber
0.75 Grated Cup(105.0 gm) Paneer
1/4 Cup(86.0 gm) Nestlé Milkmaid
1.0 Chopped Tbsp(8.0 gm) Pista
1.0 Tbsp(9.0 gm) Milk Powder
  • In a pan, add 3/4 cup grated Paneer, 1/4 cup Nestlé Milkmaid and 1 tbsp Milk powder.

  • Stir the ingredients continuously till mixture leaves sides of the pan.

  • Transfer to tin and add 1 tbsp chopped Pista into it.

  • Allow to set and serve fresh.

FAQs-

Is it essential to use homemade paneer for this healthy kalakand recipe?

You can make kalakand with store bought paneer as well as homemade paneer. The recipe remains the same in both cases. If the paneer is homemade, it will be healthier though.

How long can you keep kalakand barfi?

When stored in an airtight container, kalakand can be kept at room temperature for up to 2 days. Kalakand can be refrigerated for a week. Remember, the longer it is kept, the harder it will become. Do not try to freeze kalakand.

What else can you use to garnish this kalakand recipe?

Along with the chopped pistachios, you can garnish kalakand with chopped almonds and cashew, saffron and silver foil. Gently press the dry fruits into the kalakand so that it sets as the barfi cools. You can also use rose petals.

How can you make sure the mixture is easy to de-mould?

Use a brush to apply a little ghee on the bottom and sides of the dish the kalakand is being set in. This will make the barfi easy to transfer onto a serving plate.

* The amount of paneer used is 15 gm per serve. Per serve yields about 2.8 gm protein and 78.1 mg calcium, less than the 15% RDA for both 2010 & 2020.