Flavouredgoodness How about a Diwali sweet which can be prepared under 15 minutes? Yes, you heard it right!! Recently I prepared this Instant Strawberry Kalakand, which turned out to have a perfect texture and flavour of strawberry.
Kalakand is a very popular Indian sweet often made during festive occasion mainly in North India . Also known as milk cake, is traditionally prepared by curdling and reducing milk.
To make it quicker, alternatively we can use cottage cheese or paneer. It tastes equally delicious. Now, for this Instant Strawberry Kalakand, instead of making the strawberry jam from scratch, I have used readily available strawberry preserve. I preferred using it as it was free of any toxic preservatives. So, let’s start with the recipe with step by step photos!
Instant Strawberry Kalakand
Cooking Time: 15 minutes
Servings : 10 pieces
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
1 cup / 160 gms Paneer / Cottage Cheese (grated)
1 cup / 200 gms Condensed milk
1/2 cup / 120 gm approx Strawberry preserve
Instructions:
1. Heat a non-stick frying pan. Add grated paneer and condensed milk. Combine both and let it cook on medium flame till it reduces. Keep stirring in between.
2. At first the condensed milk will become watery, but no worries. Keep stirring and once it reduces, it will start leaving the pan.
3. At this point, add the strawberry preserve (Here I have used Native Tongue’s Strawberry Preserve). Combine well and let it cook till the mixture starts leaving the pan. Keep stirring and make sure not to dry up the mixture.
4. Transfer it to a baking square tray lined with parchment paper. Spread it evenly and garnish with sliced nuts of your choice.
5. Let it cool completely and then refrigerate it for 2-3 hours. Cut it in square and serve as a dessert.
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