{"id":27517,"date":"2022-10-18T12:18:42","date_gmt":"2022-10-18T06:48:42","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=27517"},"modified":"2022-10-18T12:18:43","modified_gmt":"2022-10-18T06:48:43","slug":"easy-kalakand-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-kalakand-recipe\/","title":{"rendered":"Easy Kalakand Recipe"},"content":{"rendered":"\n

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

\"Easy<\/figure>\n\n\n\n

Some things are so much more than the sum of their parts. Take this recipe for kalakand. On the surface, it\u2019s just 3 ingredients cooked together. Yet, along the way, you get this beautiful, complex, rich, and soft Kalakand mithai!<\/p>\n\n\n\n

It\u2019s not overly sweet, which immediately makes it our favorite because we love our desserts less sweet.<\/p>\n\n\n\n

Jump to:<\/strong><\/p>\n\n\n\n

How to make Kalakand<\/a><\/p>\n\n\n\n

Ingredients<\/a><\/p>\n\n\n\n

Tips<\/a><\/p>\n\n\n\n

More Recipes<\/a><\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

WHAT IS KALAKAND?<\/strong><\/h2>\n\n\n\n

Kalakand (or kala kand) is a milk cake. Think of it as the creamier, softer, grainier cousin of burfi. It\u2019s made by reducing condensed milk and paneer together till the mixture is moist and thick. <\/p>\n\n\n\n

Then it\u2019s infused with cardamom, laced with nuts that lend it a lovely granular texture, and served. Originating from Alwar, Rajasthan, the Kalakand<\/a> mithai is popular in North India and is frequently made during Dussehra, Diwali, and other festivities.<\/p>\n\n\n\n

HOW TO MAKE KALAKAND?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

Step 1: <\/strong>Line a tray or thali with parchment paper. Grease it liberally and then set it aside.<\/p>\n\n\n\n

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

\"Cook<\/figure>\n\n\n\n

Step 3<\/strong>: Keep cooking, stirring frequently, till the mixture thickens.<\/p>\n\n\n\n

Step 4<\/strong>: When it reaches a batter-like consistency, remove it from the heat and thoroughly mix in the cardamom powder.<\/p>\n\n\n\n

\"Add<\/figure>\n\n\n\n

Step 5<\/strong>: Pour into your prepared tray and spread evenly with a spatula.<\/p>\n\n\n\n

Step 6<\/strong>: Dress with chopped nuts (use the back of a spoon to embed them into the kalakand).<\/p>\n\n\n\n

\"Pour<\/figure>\n\n\n\n

Step 7<\/strong>: Let it cool down to room temperature and then refrigerate for a good 3 to 4 hours. I let it chill overnight.<\/p>\n\n\n\n

Final step<\/strong>: Cut into pieces and serve!<\/p>\n\n\n\n

\"Cut<\/figure>\n\n\n\n

KALAKAND INGREDIENTS<\/h3>\n\n\n\n

Paneer:<\/strong> When a recipe has so few ingredients, it\u2019s 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 it\u2019s the best you can get your hands on.<\/p>\n\n\n\n