How to Prepare Sugar-Free Kalakand at Home
Producer: Swati Chaturvedi
Ingredients: 1 liter full-cream milk, 200 gm paneer, 3-4 tbsp Stevia, 1/2 tsp cardamom powder, a few saffron strands, chopped nuts
Pour the milk into a heavy-bottomed pan and bring it to a boil. Reduce the heat and simmer, stirring continuously
While the milk is boiling, crumble the paneer into small pieces. Ensure it's fresh and soft for a smooth texture in your Kalakand.
Add the crumbled paneer to the reduced milk and stir well. Continue cooking on low heat, stirring to prevent sticking.
Cook until the mixture thickens and starts to leave the sides of the pan. Mix in the sugar substitute, cardamom powder, saffron strands.
Transfer the mixture to a greased plate or tray, spreading it evenly. Garnish with chopped nuts, pressing them lightly into the surface.
Allow the Kalakand to cool completely, then cut it into squares or diamonds.