Coffee Kalakand
Discover Coffee Kalakand, a creamy and rich Indian fusion dessert made with paneer, condensed milk, and coffee. Perfect for festivals or when you’re craving a sweet coffee-infused treat!
Ingredients
- 400 g Paneer Grated
- 1 cup Sweetened Condensed Milk Sweetened
- 1 tsp Coffee Powder
- 2 tbsp Cocoa Powder
- ⅓ cup Almond Chopped
- ⅓ cup Pistachio Chopped, unsalted
- ⅓ cup Cashew Chopped
Instructions
- Prepare the paneer by shredding it or crumbling it by hand.
- Chop up Almonds, Pistachios, and Cashews.
- In a large pan over medium low heat, add in the shredded Paneer, along with the condensed milk. And stir to combine. Keep stirring until the mixture is heated through.
- To the pan, add the Cocoa Powder, and Instant Coffee. Mix until evenly combined and thickened. Once the mixture begins to solidify, turn off the heat to transfer to a baking pan.
- Line a 9" x 9" baking pan with parchment paper. and transfer in the Kalakand mixture. Then using a spatula, spread the mixture evenly.
- Top the kalakand with the chopped Almonds, Pistachios, and Cashews. Then gently press down with a parchment paper to press the chopped nuts into the Kalakand.
- Refrigerate the Kalakand 3-5 hours or overnight to solidify.
- Cut the Kalakand into squares, and enjoy!
Notes
- Use fresh paneer for the best texture; homemade paneer works beautifully.
- Adjust coffee strength to your liking — strong for espresso flavor, mild for a subtle note.
- Keep stirring to prevent the mixture from sticking to the pan as it thickens.
- Chill before cutting for clean, firm squares.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 240kcal
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