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Recycled Kalakand Recipe

Recycled Kalakand is a popular Indian Pickles and Chutneys
Author :
On :
Monday, 25 April, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 250 gms - soft fresh paneer, grated
  • 1/2 litre - whole fat Milk
  • 4 to 5 - plain white mava burfees, grated
  • 2 to 3 tbsp - condensed Milk or Sugar as per taste
  • 2 pinches - Alum powder
  • fresh rose petals (optional)
  • For Garnish:
  • crushed Pistachios and Almonds
  • silver foil (optional)
  • How to Make Recycled Kalakand:

    1. Put milk to boil in a heavy or non-stick pan.
    2. When it boils for 5-7 minutes, add alum.
    3. Stir and simmer for a minute.
    4. Add paneer and mava, stirring continuously.
    5. When mixture get thick, add sugar or condensed milk.
    6. Continue to cook till the mixture is like a very soft lump.
    7. Transfer to a shallow tray, spreading to a one-inch thickness.
    8. Allow to cool for 10-15 minutes.
    9. Apply silver foil and garnish with crushed nuts.
    10. Sprinkle rose petals, and press down lightly.
    11. Cut into squares and serve cold.


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