Instant Kalakand Dessert / Khova-Paneer Barfi Recipe at Home

Ciao 🙋🙏 , Hope you all are safe & sound with your dear one's. In these gloomy days, it is important to keep yourself engage in some task and remain happy. 
Today I bought another dessert recipe which is quite easy to prepare and can be enjoyed post-meal. So let's see what we will need to prepare this delicious dessert. 

Ingredients:

• Khova/ Khoya - 200 grams.
• Paneer - 200 grams.
• Sugar - 100 grams.
• Cardamom Powder - 1tsp.
• Almond/Cashew or any dry fruit  (for garnishing). - 2-3tbsp.
• Clarified Butter / Ghee - 1/2 tsp.

Recipe:

1. To start with, firstly grind the sugar and keep the powdered sugar aside. 
2. Take a pan or kadhai, put crushed khova/khoya & roast it in low flame till the time it melts and become a smooth paste. 
3. On the other side take paneer block and crush it properly, add crushed paneer in the pan & now roast the paneer along with khova.
4. Add the cardamom powder in it and mix it properly. 
5. Now turn off the gas and allow it to cool a bit. When the mixture is partially cool & warm a bit this much which can be touched. Then the last step is, to add the powdered sugar in the Khova-Paneer mixture and mix it properly. 
6. Take any broad plate & pour ghee in it, spread it nicely so that we can set the mixture and it can be peeled out easily later. 
7. Now pour the mixture and try to spread it evenly by giving it a nice shape with the help of a spatula or knife. Garnish it with chopped almonds & cashew or any dry fruit.
8. Allow it to cool down and once it is enough hard. Cut it into the desired shape and take out the pieces with the help of a knife . Your Kalakand or Khova-Paneer Barfi is ready.

Enjoy this awesome recipe and do let me know in the comment section about the feedback. 

*Note - While mixing the sugar keep this thing in mind. The mixture should not be too warm else the barfi will not get settle and it will take 2 days to settle. Also, the mixture should not be very cold then also it will not allow barfi to settle .