Instant Strawberry Kalakand | 3 Ingredients Easy Diwali Sweet

How about a Diwali sweet which can be prepared under 15 minutes? And if I tell you it just made with 3 ingredients. Yes, you heard it right!! Recently I prepared this Instant Strawberry Kalakand, which turned out to have a perfect texture and flavour of strawberry.

                      

Kalakand is a very popular Indian sweet often made during festive occasion mainly in North India . Also known as milk cake, is traditionally prepared by curdling and reducing milk. 

To make it quicker, alternatively we can use cottage cheese or paneer. It tastes equally delicious. Now, for this Instant Strawberry Kalakand, instead of making the strawberry jam from scratch, I have used readily available strawberry preserve. I preferred using it as it was free of any toxic preservatives. So, let’s start with the recipe with step by step photos!

 

How to make instant Strawberry Kalakand using just 3 ingredients with step by step photos:

Step 1: Add grated paneer (cottage cheese) and mikmaid on a pan. Cook it until it thickens. Keep stirring throughout the process to avoid burning.

Step 2: Now the strawberry preserve (I have used here store bought) or strawberry jam. Combine it well and bring it to a consistency where it comes out together leaving the pan.

Step 3: Turn off the flame and let it cool down halfway. Transfer it to a greased tray and spread it evenly into a block. Top it with some chopped almonds and pistatios. Refrigerate it for atleast 30 minutes. Cut into squares and enjoy!

Instant Strawberry Kalakand

This Instant Strawberry Kalakand, which turned out to have a perfect texture and flavour of strawberry comes together in just 15 minutes.

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Prep Time 2 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine Indian

Servings 10 pieces

Ingredients

  

• 1 cup / 160 gm Paneer / Cottage Cheese (grated)
• 1 cup / 200 gm Condensed milk
• 1/2 cup / 120 gms Strawberry preserve

Instructions

 

• Heat a non-stick frying pan. Add grated paneer and condensed milk. Combine both and let it cook on medium flame till it reduces. Keep stirring in between.
• At first the condensed milk will become watery, but no worries. Keep stirring and once it reduces, it will start leaving the pan.
• At this point, add the strawberry preserve (Here I have used Native Tongue’s Strawberry Preserve). Combine well and let it cook till the mixture starts leaving the pan. Keep stirring and make sure not to dry up the mixture.
• Transfer it to a baking square tray lined with parchment paper. Spread it evenly and garnish with sliced nuts of your choice.
• Let it cool completely and then refrigerate it for 2-3 hours. Cut it in square and serve as a dessert.

Keyword desserts, diwali, kalakand, strawberry, sweets