Kalakand

To make Kalakand, start by mixing milk powder and milk in a pan. Heat the mixture and then add condensed milk, allowing it to boil. Once boiling, mix in cardamom powder and crushed cottage cheese (paneer). Cook on medium flame for about 15 minutes until the mixture thickens. Finally, transfer it to a cake pan or tray, refrigerate for 3 hours, and garnish with pistachios and almonds.

Kalakand is suitable for vegetarians since it primarily uses dairy ingredients like milk and cottage cheese (paneer). However, it is not vegan due to the use of dairy products. For a vegan version, you could experiment with plant-based milk and a vegan alternative to paneer.

If you don't have cottage cheese (paneer) on hand, you can substitute it with ricotta cheese or even homemade tofu for a dairy-free option. Just ensure that the texture is similar to that of paneer for the best results in your Kalakand.

Leftover Kalakand should be stored in an airtight container in the refrigerator. It can last for about 5-7 days. Make sure to keep it cool to maintain its texture and flavor.

Kalakand pairs wonderfully with a cup of chai or coffee. You can also serve it alongside other Indian sweets like Gulab Jamun or Barfi for a delightful dessert platter. Additionally, it complements savory dishes well, balancing out rich flavors.