Kalakand - made with condensed milk

My love for sweets is legendary at our home. I love all kinds of sweets, no matter where they are from. I am a total dessert egalitarian.

This sweet recipe I am presenting today is from India. It is a silky fudge made of milk, Indian cheese/paneer and sugar. It is soft, crumbly and creamy. One of the steps in the original preparation called for boiling down 1 liter if milk till it is 1/4th in volume. This takes a lot of patience and time both of which I do not have. Well maybe I do have the time but I definitely do not have the patience.

So this is a shortcut method which makes this delicious fudge in just 1/4th  the time. I have also read on the Internet that ricotta cheese can be substitute for paneer. Personally I have never done that and cannot attest to how authentic that would taste, especially since I have always found ricotta to have a slightly salty aftertaste to it.

 

 

 

 

Kesari Paneer

This is one of our favorite paneer dishes. I remember having this dish with my husband in Mumbai. We both were newly married and we both had gone out shopping and ended up at this restaurant called ' The Copper Pot' . We ordered this along with some butter naans and we were both loved it very much. My hubby asked me if I could re-create this for him and after much trial and error I now have the perfect Kesari Paneer recipe.