Carrot Kalakand

Healthy and tasty carrot kalakand made with fresh paneer and carrot and topped with crunchy almonds.

I made this carrot kalakand on Janamasthmi along with some other sweets. The freshly prepared homemade chenna makes it a super rich and delicious sweet treat to enjoy at any festival. But again I used the minimal amount of sugar just to bind them together. As always you can add at least 1 cup of sugar to make it a proper sweet dessert.

There was sweetness from carrots and paneer but still, girls didn’t like it as much as they were expecting this kalakand to be sweeter. However, we adults didn’t mind enjoying them as a sweet treat after meals.

The colour is from the orange carrots that we get here but if you would try the kalakand with red carrots the colour would be more beautiful. If you happen to try this sweet do not forget to store them in the refrigerator to keep well.

Here are some more paneer based sweets at my space do have a look.

Kalakand

Sondesh

Rasgulla

Cham Cham

 

Blogging Marathon#80 Week 5/Day 22
Theme– Protein Rich Dishes
Dish-
Carrot Kalakand
Protein Source-
Paneer, Almonds

Carrot Kalakand

Sapana Behl
Healthy and tasty carrot kalakand made with fresh paneer and carrot and topped with crunchy almonds.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 20 Pieces

Ingredients
  

  • 2 cups fresh chenna/paneer
  • 4 cups carrots, grated
  • 1/4 cup sugar
  • 2 tablespoon ghee/clarified butter
  • 1 teaspoon cardamom powder
  • 1/4 cup blanched almonds, chopped

Instructions
 

  • In a heavy bottom pan add ghee and let it warm.
  • Add in carrots, paneer and sugar and cook on simmer until it starts thickening.
  • Continue stirring and cooking until all the moisture from carrots and paneer is absorbed.
  • Add in cardamom powder and almonds and stir to combine.
  • Transfer the mixture into a greased square baking tray and press it down into an even layer with the back of the spoon.
  • Top with more almonds and let in set in the refrigerator.
  • Once set cut out in equal size squares or desired shape.
  • Store in airtight container and store the leftovers in the refrigerator.

Notes

I used the minimal amount of sugar just to set the kalakand but you can always increase the amount of sugar as per your taste. You may also use condensed milk instead of sugar to set the kalakand.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl

18 thoughts on “Carrot Kalakand”

  1. Even I like a little sugar … no no actually frankly quite a bit ! I loved the look of orange carrots in this kalakand and in fact find them delicate and pretty , exotic kinds . Must try soon .

    Reply
  2. 5 stars
    Today only my son was insisting me to make kalakand. I refused to make due to time involved in making it as it is very hot and humid here. Beautiful color of this carrot kalakand is tempting me to try it and make myson happy too 🙂

    Reply

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