The only advantage of the late night cooking session was I had all the time to stir and take pictures without being interrupted and so I have a nice pictorial for you of this recipe. :)
I didn't start out wanting to make it from scratch. I was supposed to make Bong Mom's microwave kalakand recipe. But when it was time, I realized that I didn't have even one ingredient from her recipe. So I set about making paneer/chana and then kalakand from scratch.
The kalakand was just out of this world. I cannot imagine I've not made it in before this. The soft, crumbly, grainy texture with the cardamom and saffron taste and the gentle sweetness just blew me away. I am sure to make it again and again.
1/4 gallon whole milk
2-3 tbspoon lemon juice
1 can evaporated milk
1 tbspoon ghee
1/3 cup sugar (I used brown sugar)
4-6 cardamom pods - pounded to powder
few strands of saffron
4-5 almonds chopped
Making paneer/chana: Heat the milk in a thick bottomed pan and bring it to a boil. Once it starts boiling, add the lemon juice till the milk separates. Immediately strain it and tie the paneer/chana in a cheese cloth and let it hang for an hour till excess water drains.
Heat the pan with ghee and then add the paneer and evaporated milk. Add the saffron strands and half the cardamom powder. Keep stirring the mix on low medium heat till the mix starts to thicken.
Then add the sugar and keep stirring till it becomes a soft dough consistency and starts leaving the pan. It took me about 29 minutes to reach that consistency.
Here are some more kalakand recipes:
Bong Mom Cookbook's microwave kalakand
Manjula's kitchen kalakand