Kalakand is an Indian Milk sweet made with milk solids and condensed milk. It is easy to prepare with just 5 ingredients.
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Kalakand is an instant sweet that we can prepare for any festivals. It just take 30 mins for the entire process .It is rich and tastes similar like any other Milk sweets .Now let’s get started.
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What is Kalakand
Kalakand is an Indian Style Milk cake or milk sweet. It is an easy to make festival mithai.
Traditionally kalakand is prepared with milk and sugar it then flavored with cardamom.
These days we follow a short cut with paneer or by curdling milk and using condensed milk. We can get the exact taste too with these short cut ingredients.
Kalakand has a addictive sweet and grainy texture. It is easy to make and the entire process takes less than 1 hour.
Traditional Kalakand
Traditionally kalakand is prepared with just milk and sugar as the main ingredients.
In traditional method we first bring 1 lit milk to boil. And then we curdle milk by adding either lemon juice or curd.
Strain the milk solids (chenna) and wash well. Using a cheese cloth , remove the excess moisture
Bring another ½ lit milk to boil and continue cooking in a low flame until it comes to ⅓rd of its original quantity. To this add the chenna (milk solids) , combine and keep cooking.
To this add sugar and cardamom powder. The mixture loosens a bit as the sugar melts. Keep cooking in a low flame until the mixture thickens and leaves the sides of the pan. Next we can transfer everything to a tray and let it thicken. Finally slice and serve.
The entire process may take like 1 to 1.30 hours. And specifically for this reason i prefer the short cut method. It takes around 20 mins and the texture is just perfect like the traditional one.
Ingredients
Paneer - Use fresh homemade paneer or store bought ones. You can pulse them once in blender or grate and use as you prefer.
Condensed milk - Bring the sweetness and gives the taste and texture to kalakand.
Cardamom powder - Adds a nice flavor to the milk cake.
Milk powder - Helps in thickenings and added for texture.
Nuts - Top the kalakand with sliced nuts and rose petals as you prefer.
Silver vrak - This is totally optional . Adding this in mithai gives a traditional halwai style sweet.
FAQ's
Kalakand is known as Indian Milk Cake. It is also known as an Indian type of Cheese cake.
Kalakand is a soft milk sweet made with milk , sugar and nuts. It has a grainy texture. Burfi is an Indian style fudge made with flour, sugar along with nuts. The texture is also different for burfi and kalakand.
How to make Kalakand
1. Wash the paneer really well and chop them into cubes. Add the cubed paneer in a blender
2. Blend it coarsely. You can also grate instead.
3. Switch on the stove with a heavy bottomed pan. Add the ground paneer to the pan.
4. Add Condensed milk. Combine everything together. The mixture becomes a liquid mass as it cooks.
5. Next add Milk powder.
6. Also add ground cardamom powder.
7. In a low flame mix everything well and keep cooking. Stir continuously to avoid getting burnt.
8. Cook for another 5-7 mins till the mixture becomes thick.
9. When it leaves the sides of the pan and there is no moisture left switch off the stove.
10. Transfer everything to a pan lined with parchment paper. Spread evenly and press gently.
11. Top with nuts , rose petals and press gently once again. I also lined with silver vrak. Next refrigerate for 30 mins - 1 hour.
12. After 30 mins remove from the fridge. Pull the parchment paper out kalakand easily comes out.
13. Draw lines gently and cut into pieces.
14. Delicious tasty kalakand is now ready.
Tips & Variations
- If you think the sweetness is less you can add another 2 tbsp of condensed milk.
- Addition of milk powder is completely optional .But we use it for binding and enriching the richness. So highly recommend adding.
- If you think your kalakand is not getting thick put the tin into freezer for 20-30 mins and then slice.
- Stays good for a week if stored in fridge.
Storage Options
As it is a milk based sweet the shelf life is just 3- 4 days. And make sure you keep it refrigerated.
More Sweet Recipes
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📖 Recipe
Kalakand
Standard 1 cup measures 240 ml
Ingredients
- 200 gms Panner
- 200 ml Condensed Milk
- 1 tbsp Milk Powder
- ½ tsp Cardamom Powder
- Nuts for garnish
- Silver vrak Optional ( for garnish)
Instructions
- Wash the paneer really well and chop them into cubes. Add the cubed paneer in a blender
- Blend it coarsely. You can also grate instead.
- Switch on the stove with a heavy bottomed pan. Add the ground paneer to the pan.
- Add Condensed milk. Combine everything together. The mixture becomes a liquid mass as it cooks.
- Next add Milk powder.
- Also add ground cardamom powder.
- In a low flame mix everything well and keep cooking. Stir continuously to avoid getting burnt.
- Cook for another 5-7 mins. The mixture becomes thick.
- When it leaves the sides of the pan and there is no moisture left switch off the stove.
- Transfer everything to a pan lined with parchment paper. Spread evenly and press gently.
- Top with nuts , rose petals and press gently once again. I also lined with silver vrak. Next refrigerate for 30 mins - 1 hour.
- After 30 mins remove from the fridge. Pull the parchment paper out kalakand easily comes out.
- Draw lines gently and cut into pieces.
- Delicious tasty kalakand is now ready.
Notes
-
If you think the sweetness is less you can add another 2 tbsp of condensed milk.
-
Addition of milk powder is completely optional .But it is used for binding and enriching the richness. So highly recommend adding.
-
If you think your kalakand is not getting thick put the tin into freezer for 20-30 mins and then slice.
-
Stays good for a week if stored in fridge.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2017. I have updated with new Recipe card, Pictures and video now.
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