Kalakand

5 from 1 vote

Kalakand is an Indian Milk sweet made with milk solids and condensed milk. It is easy to prepare with just 5 ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Indian

Servings: squares

Calories: 135kcal

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.

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.