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Home > Recipes > Indian Desserts

Published: Oct 18, 2022 ยท Last Updated On: Oct 18, 2022 by Natasha Minocha

Easy Kalakand Recipe

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This is not a kalakand recipe that requires hours and some serious muscle workout. This is a super simple instant kalakand recipe for Diwali where truly magical things happen when you mix paneer, condensed milk, and cardamom.

Easy Kalakand Recipe

Some things are so much more than the sum of their parts. Take this recipe for kalakand. On the surface, itโ€™s just 3 ingredients cooked together. Yet, along the way, you get this beautiful, complex, rich, and soft Kalakand mithai!

Itโ€™s not overly sweet, which immediately makes it our favorite because we love our desserts less sweet.

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How to make Kalakand

Ingredients

Tips

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Easy Kalakand Recipe

WHAT IS KALAKAND?

Kalakand (or kala kand) is a milk cake. Think of it as the creamier, softer, grainier cousin of burfi. Itโ€™s made by reducing condensed milk and paneer together till the mixture is moist and thick. 

Then itโ€™s infused with cardamom, laced with nuts that lend it a lovely granular texture, and served. Originating from Alwar, Rajasthan, the Kalakand mithai is popular in North India and is frequently made during Dussehra, Diwali, and other festivities.

HOW TO MAKE KALAKAND?

The original paneer kalakand recipe takes time. My version of this sweet recipe with condensed milk is a shortcut and is made with ingredients that are readily available in every Indian kitchen.

Step 1: Line a tray or thali with parchment paper. Grease it liberally and then set it aside.

Step 2: On low heat, in a thick-bottomed pan, cook condensed milk and grated or crumbled paneer (more on it later).

Cook condensed milk and crumbled paneer

Step 3: Keep cooking, stirring frequently, till the mixture thickens.

Step 4: When it reaches a batter-like consistency, remove it from the heat and thoroughly mix in the cardamom powder.

Add cardamom powder to the thickened mixture

Step 5: Pour into your prepared tray and spread evenly with a spatula.

Step 6: Dress with chopped nuts (use the back of a spoon to embed them into the kalakand).

Pour into the prepared pan and top with nuts

Step 7: Let it cool down to room temperature and then refrigerate for a good 3 to 4 hours. I let it chill overnight.

Final step: Cut into pieces and serve!

Cut into small pieces and serve

KALAKAND INGREDIENTS

Paneer: When a recipe has so few ingredients, itโ€™s important to make use of the best quality possible. So, whether you opt for homemade or store-bought paneer for this kalakand recipe, make sure itโ€™s the best you can get your hands on.

  • If you go the store-bought route, grate your paneer.
  • If you use homemade paneer, strain it for at least 30 minutes and then crumble it.

In either case, you donโ€™t want chunks of paneer because thatโ€™ll change the texture of the kalakand sweet.

Condensed Milk: Like paneer, you have the freedom of choice between homemade condensed milk or canned. I prefer homemade because it allows me to control the ingredients, which adds so much more body and depth to it. Plus, I can customize it to my heartโ€™s content.

But if you want to reduce your cooking time (and donโ€™t already have condensed milk made), canned will work just fine.

Spice: Cardamom is the savior of all milk sweets. It jazzes them up. But itโ€™s not essential from a structural perspective. So, if youโ€™re in the mood to experiment, add saffron or rose water.

Nuts: Chopped almonds and pistachios grace my recipe for kalakand, and truth be told, they intensify the joy of eating this milk sweet. That said, pander to your palate. Leave nuts out completely, or use whichever ones you prefer.

Easy Kalakand Recipe

KALA KAND TIPS

  • Donโ€™t over or undercook kalakand. You donโ€™t want it to be too dry (which makes for hard and chewy milk sweet) or too runny.
  • How do you know if the kalakand condensed milk mixture is cooked? It starts to leave the pan sides and gathers into itself.
  • It's important to refrigerate the kalakand mixture for a few hours. It needs to chill before it can be cut.
  • You can serve kalakand chilled or at room temperature. The texture obviously differs, but itโ€™s marvelous both ways.
  • Itโ€™s rich, so cutting it into smaller pieces helps with portion control.
  • Like every sweet with milk, kalakand is best relished the day itโ€™s made. Fresh and moist. But it stores well in an air-tight container.
Easy Kalakand Recipe
MORE SWEET RECIPES WITH CONDENSED MILK 

Chocolate Fudge With Condensed Milk

Besan Burfi With Condensed Milk

No-Churn Thandai Ice Cream

Saffron Cardamom Baked Yogurt

Saffron Milk Cake

Half the joy of cooking is sharing it with others, which is why Iโ€™m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook.

Easy Kalakand Recipe

๐Ÿ“– Recipe

Easy Kalakand Recipe

Easy Kalakand Recipe

Natasha Minocha
Easy Kalakand recipe - This is a super simple instant kalakand recipe for Diwali where truly magical things happen when you mix paneer, condensed milk, and cardamom.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine Indian
Servings 20 pieces
Calories 116 kcal

Ingredients
 
 

  • 1.5 cup Paneer, grated or crumbled
  • 1 1/3 cup Sweetened condensed milk
  • 1.5 tsp Cardamom powder
  • 1/2 tsp Saffron strands Optional
  • 2-3 tbsp Almonds and pistachios, chopped

Instructions
 

  • Line a plate or tray with parchment paper and grease it lightly.
  • Combine condensed milk and paneer in a thick bottom pan or kadai.
  • Cook on low heat for 10-15 minutes, stirring frequently, until the mixture becomes thick and starts leaving the sides of the pan.
  • The mixture should be moist and thick, not runny.
  • Take it off the heat and add cardamom powder and saffron. Mix well.
  • Pour into your prepared tray.
  • Sprinkle the chopped nuts and press them down gently using a spoon.
  • Let it cool at room temperature, then refrigerate for 3-4 hours before cutting into squares.
  • Serve cold or at room temperature. Enjoy!

Nutrition

Serving: 1 ServingCalories: 116kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 31mgPotassium: 78mgFiber: 0.04gSugar: 11gVitamin A: 55IUVitamin C: 1mgCalcium: 142mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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Comments

  1. John Monteiro says

    January 03, 2023 at 3:00 pm

    Can I use evaporated milk instead of condensed milk? Evaporated milk is not sweetened with sugar like condensed milk is ~ but is made exactly the same & is the same consistency. I like less sugary Indian desserts.

    Reply
    • Natasha Minocha says

      January 04, 2023 at 10:28 am

      Hi John, thank you for stopping by. So I have never substituted evaporated milk for condensed milk in Indian dessert recipes. This recipe does not need any additional sugar, as the condensed milk provides all of it. But if you'd like to make it less sweet, I suppose you could go with 1/2 quantity condensed and 1/2 quantity evaporated milk. I'd love to hear how it worked out for you. Hope this helps.
      Wish you a very Happy New Year!

      Reply

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