Dessert Options
Protein Kalakand
Soft, grainy kalakand made with paneer, milk powder and whey, sweetened lightly with jaggery and topped with pistachios. 13 g of protein a piece.
137
kcal
13g
protein
9g
carbs
6g
fat
Per serving · makes 6 · 25 minutes
Ingredients
- •200 g low-fat paneer, crumbled finely
- •30 g skimmed milk powder
- •100 ml toned milk
- •20 g jaggery powder (or a sugar-free sweetener to taste)
- •30 g unflavoured or vanilla whey protein
- •1/4 tsp cardamom powder
- •10 g pistachios, chopped
Method
- 1.Put the paneer, milk powder and milk in a non-stick pan on low heat. Stir and mash continuously for 8 to 10 minutes until it thickens and leaves the sides of the pan.
- 2.Add the jaggery and cardamom and cook 2 more minutes until it comes together as a soft mass.
- 3.Take the pan off the heat and let it cool for 3 to 4 minutes, then mix in the whey until smooth. Adding whey to a very hot pan makes it lumpy.
- 4.Spread into a small greased tray about 2 cm thick, press the pistachios on top and chill for 2 hours.
- 5.Cut into 6 pieces. Keeps for 3 days in the fridge.
Coach’s note
Keep the heat low and keep stirring. Kalakand catches at the bottom quickly, and a burnt base is the only way to ruin it. If you skip the whey, each piece still has about 9 g of protein.
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