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    Home » Recipe Index » Desserts

    Kalakand | Indian Milk Cake

    Posted on Nov 7, 2023 · Last Updated on Nov 7, 2023 by Sharmila Kingsly

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    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

    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.

    Jump to:
    • What is Kalakand
    • Traditional Kalakand
    • Ingredients
    • FAQ's
    • How to make Kalakand
    • Tips & Variations
    • Storage Options
    • More Sweet Recipes
    • 📖 Recipe

    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

    Kalakand 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

    What is the English name of Kalakand?

    Kalakand is known as Indian Milk Cake. It is also known as an Indian type of Cheese cake.

    What is the difference between Kalakand and Barfi?

    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

    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.

    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.

    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.

    Add Condensed milk.

    5. Next add Milk powder.

    add Milk powder

    6. Also add ground cardamom powder.

     add ground cardamom powder

    7. In a low flame mix everything well and keep cooking. Stir continuously to avoid getting burnt.

     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.

    Cook till the mixture is thick and let it set in a tray.

    12. After 30 mins remove from the fridge. Pull the parchment paper out kalakand easily comes out.

     After 30 mins remove from the fridge. Pull the parchment paper out kalakand easily comes out.

    13. Draw lines gently and cut into pieces.

    Draw lines gently and cut into pieces.

    14. Delicious tasty kalakand is now ready.

    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

    • Rasgulla
      Rasgulla | Bengali Rosogolla
    • Coconut Burfi
      Coconut Burfi
    • Milk Powder Burfi
      MilkPowder Burfi ( Milkpowder Fudge)
    • Rasmalai
      Rasmalai Recipe | How to make Rasmalai

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Kalakand
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    5 from 1 vote

    Kalakand

    Kalakand is an Indian Milk sweet made with milk solids and condensed milk. It is easy to prepare with just 5 ingredients.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Dessert
    Cuisine: Indian
    Servings: 10 squares
    Calories: 135kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    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

    Calories: 135kcal | Carbohydrates: 19.4g | Protein: 5.6g | Fat: 4.3g | Saturated Fat: 2.6g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 153mg | Sugar: 18.9g | Calcium: 200mg
    Tried this recipe?Mention @happietrio or tag #happietrio
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    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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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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