finely grated carrot
(2 carrots approx)
fresh cottage cheese/Chenna
1/2 cup + 1 tbsp
1 & 1/2
Ghee (clarified butter)
(+ extra for greasing)
few piece of
Using a fine grater finely grate the carrots .
Heat Ghee in a non stick pan.
Add grated carrot and saute with a pinch of salt till all the water evaporate and they shrink a little.
Add Crumbled cottage cheese and mix well using a spatula.
mix and mash well so that they combine well .
Add Sugar & condensed milk now , keep stirring.
The whole thing will be watery but you need to stir continuously in medium low flame.
After 10 minutes the water will evaporate and the mixture will became a mass.
Add milk powder along with cardamom powder.
continue sauteing till the mixture leaves side of the pan.
Transfer this mixture to a grease tin lined with parchment paper.
Level with a spatula. Give cut marks either square or diamond then place cashewnuts in the center of each section.
Cool it completely then transfer it to refrigerator and rest for 3-4 hours.
After resting time is over cut the kalakand as per the cut mark.
Carefully lift the parchment paper and take out the kalakand.
Break Into pieces and take the pieces using a knife as the pieces will be delicate.
Enjoy the cool looking healthy carrot kalakand.
Store brought Paneer aka cottage cheese also can be used, but the texture may be different.
I insist to use Hatsun Paneer, it will give a nice texture to the dish.
placing parchment paper is must as lifting pieces will be easier.
Dont skip adding sugar, but the quantity may be reduced to 2 tbsp.
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