Instant Rasmalai Kalakand Recipe With Paneer & Condensed Milk
Learn how to make this instant rasmalai kalakand recipe at home with paneer and condensed milk. If you are looking for an easy mithai recipe, then try this!
This rasmalai-flavoured kalakand is super soft and velvety. And the mildly sweet saffron-flavoured milk adds a beautiful richness to it.
Trust me, this is the perfect dessert for any special occasion.
Watch how to make instant rasmalai kalakand:
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Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Serves: 4 people
Ingredients:
For the rasmalai milk:
½ cup hot milk
1 tbsp condensed milk
Pinch of saffron
For the kalakand:
200g paneer
½ tin/200g condensed milk
¼ cup milk
2 pinches of saffron
1 tbsp ghee
A pinch of green cardamom powder, freshly crushed
1 tbsp chopped pistachios
½ tbsp dried rose petals
For garnishing:
Chopped pistachios
Rose petals
Saffron
Method:
To make the rasmalai milk:
Take hot milk in a glass. Add condensed milk and saffron. Mix well.
Keep it aside to cool down completely.
Then keep it in the refrigerator.
To make the kalakand:
Finely grate the slice of paneer
Heat a non-stick pan over low flame/temperature.
Add condensed milk, milk, grated paneer and saffron. Mix well
Cook on low heat, while stirring continuously, until the mixture becomes thick and starts leaving the sides of the pan.
Add ghee, cardamom powder, pistachios and rose petals. Give it a good mix.
Turn the heat off.
Transfer it to a lined/greased tin. Spread it out.
Sprinkle chopped pistachios, rose petals and saffron on top.
Keep it in the refrigerator for 2 hours.
Then remove it from the tin. Cut it into squares.
Transfer a slice to the serving plate.
Pour the chilled rasmalai milk around the kalakand.
Sprinkle chopped pistachios.
Rasmalai kalakand is ready to serve!
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Rasmalai Kalakand Recipe
Ingredients
For the rasmalai milk:
- ½ cup hot milk
- 1 tbsp condensed milk
- Pinch of saffron
For the kalakand:
- 200 g paneer
- ½ tin/200g condensed milk
- ¼ cup milk
- 2 pinches of saffron
- 1 tbsp ghee
- A pinch of green cardamom powder freshly crushed
- 1 tbsp chopped pistachios
- ½ tbsp dried rose petals
For garnishing:
- Chopped pistachios
- Rose petals
- Saffron
Instructions
To make the rasmalai milk:
- Take hot milk in a glass. Add condensed milk and saffron. Mix well.
- Keep it aside to cool down completely.
- Then keep it in the refrigerator.
To make the kalakand:
- Finely grate the slice of paneer
- Heat a non-stick pan over low flame/temperature.
- Add condensed milk, milk, grated paneer and saffron. Mix well
- Cook on low heat, while stirring continuously, until the mixture becomes thick and starts leaving the sides of the pan.
- Add ghee, cardamom powder, pistachios and rose petals. Give it a good mix.
- Turn the heat off.
- Transfer it to a lined/greased tin. Spread it out.
- Sprinkle chopped pistachios, rose petals and saffron on top.
- Keep it in the refrigerator for 2 hours.
- Then remove it from the tin. Cut it into squares.
- Transfer a slice to the serving plate.
- Pour the chilled rasmalai milk around the kalakand.
- Sprinkle chopped pistachios.
- Rasmalai kalakand is ready to serve!
If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
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