Ingredients:
Mawa (sweetless khoya)
|
200 gms
|
Fresh Paneer
|
200 gms
|
Sugar
|
300 gms
|
Cardamom powder
|
½ tsp
|
Ghee
|
1 tbsp
|
Method:
- Rub a cookie tray or a suitable plate with ghee and keep aside.
- Heat a heavy bottomed kadai with 1 tbsp of ghee. Add Mawa and Paneer together. Mix well till well combined. After few minutes lower the flame and cook for 3-4 minutes.
- Now add sugar. Raise the flame and keep mixing till sugar melts completely. Add Cardamom powder and mix again.
- Stir continuously till it gathers into a soft dough. Adjust the flame in between to avoid sticking to the bottom and take care not to burn.
- Continue cooking in low flame for few more minutes. Once a thick dough is formed and it lifts easily from the kadai, switch off the flame.
- Immediately transfer into the ghee rubbed tray or plate and level it evenly (use back of a big spoon with little ghee rubbed). Wait for 10 minutes and make desirable cut marks (while it is still hot). Wait till it cool down completely, then break into pieces.
- Store in an air tight container. Kalakand sweet is ready. Stays good at room temperature for 2 days and in fridge for 5-6 days.
