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If made in the traditional way, kalakand is a very time consuming and intricate mithai to make. I found a much easier way to make kalakand in a few minutes and believe me, it tastes just as good. Packed with calcium and protein, this energy rich recipe is just what you need to perk you up on a slow day. As always with desserts, remember that moderation is the keyword here.

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Makes 16 pieces.
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3/4 cup unsalted fresh paneer (cottage cheese)
8 tbsp milk powder
1/4 cup sugar
1/2 cup fresh cream
1/2 cup cardamom (elaichi) powder

For the garnish
10 almonds (badam), slivered

  1. Combine all the ingredients in a non-stick pan.
  2. Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
  3. Spread onto a 175 mm. (7") diameter pie dish. Cool and cut into 16 pieces.
  4. Garnish with slivered almonds and serve chilled.

  1. Use fresh paneer for best results.
Nutrient values per piece
20 gm71 kcal2.1 gm5.1 gm4.7 gm111.6 mcg0.4 mg71.5 mg0.1 mg0.2 mcg0.0 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
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