Rose Kalakand Recipe (With Paneer)

Ingredients

• ¼ cup milk powder (high fat, suitable for making mithai, I use Nido brand)
• 1 tin (~397g) sweetened condensed milk
• 400 g paneer store bought paneer is good (no low fat paneer please)
• 2 tablespoon rose syrup I use rooh afza
• 1-2 drops red food coloring if needed, I didnt use
• ¼ cup silvered or chopped pistachio for garnish
• edible silver leaves optional, for garnish

Steps

1. Line an 8 inch baking tray or plate with parchment paper.
2. Soak the paneer block in hot water for 10 minutes. Take the paneer block out, dry it fully by patting with paper towel or kitchen towel. Paneer will be soft.
3. Using a box grater or your hands, fine grate or fine crumble the paneer. We don't want big crumbles of paneer as they may remain hard after cooking.
4. In a large nonstick pan (10 inch or 12 inch pan), add the milk powder and condensed milk. Using a soft spatula mix well until fully combined, and then place the pan on low heat.
5. Once the mixture is slightly warm, add in the rose syrup and 1-2 drops of red food color(if using). Always add the color before the paneer to ensure that the mixture turns an even shade of pink. Adding it later can result in uneven color of kalakand.
6. Add the crumbled or grated paneer to the warm condensed milk mixture. Stir regularly to combine everything well. At this stage, the mixture will be runny and sticky.
7. Cook the mixture on slow heat, low and slow. We want the moisture from the paneer and condensed milk to evaporate. This can take about 10 to 20 minutes depending on quality of ingredients, so give it time.
8. As the mixture cooks, it will gradually thicken. You'll see less bubbling and liquid in the pan. It would be moist and thick, but not dry. (see pictures in blog post to get an idea)
9. At this stage, if you like, stir in some freshly ground cardamom for extra flavor and fragrance.
10. When the mixture becomes thick, moist, and scoopable, transfer it to the parchment-lined tray.
11. Smooth the top with a spatula and gently press chopped pistachios over the surface for garnish.
12. Allow the mixture to cool to room temperature. And then, refrigerate it for 4-5 hours until set.
13. Once firm, cut into neat squares using a sharp knife and serve.
14. Store rose kalakand refrigerated for 3-4 days. Before serving, leave it at room temperature for 10-12 minutes for the best taste and texture.