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Kalakand recipe

Kalakand a delicious milk based sweet( or mithai) with hints of cardamon is yet another way of enjoying the goodness of milk. It is similar to Barfi and usually prepared on festivals like Diwali, Navaratri, and Holi. Kalakand mithai or sweet is widely appreciated and liked by every Indian.

It was the crumbly and grainy texture with sweet milky taste. This Recipe follows an instant approach, requires only four ingredients, sweetened condensed milk, paneer, milk powder, and cardamom.

The traditional method of making this sweet is very time-consuming. For that milk is simmered till it gets thick and then sour ingredient (e.g. yogurt or alum) is added to make the grainy texture. And then it is again simmered with the addition of sugar till it gets thick and consistency. This whole procedure may take more than an hour. So to cut down the time, here you can see I have made cheena and thickened sweet milk separately, and then combined both. By doing this, it can be ready in half of the original time only.

if you are looking for more SWEETS RECIPES then you can check these below recipes:

Serving suggestion: Serve Kalakand on its own or during festivals like Diwali, Holi, Eid etc or on special occasions.

#Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ?

⇒Do give this recipe a try and share your comments below with me.

recipe video :

recipe card :

KALAKAND RECIPE

Achala
Kalakand recipe- how to make Instant kalakand sweet/mithai with milkmaid
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Sweets
Cuisine Indian
Servings 9 kalakand pieces

Ingredients
  

  • 1 cup paneer/cottage cheese grated or crumbled
  • 3/4 cup sweetened condensed milk
  • 2 tbsp milk powder
  • 1/2 tsp cardamom powder/elachi powder
  • 10-12 pistachois chopped
  • 1 tsp ghee

Instructions
 

  • Collect all the required ingredients.
  • Grease inside the surface of the small deep plate with ghee. You can use parchment paper or aluminum foil too. Keep it aside.
  • Add crumbled/grated paneer and condensed milk in a heavy-based or non-stick kadai/pan. Don’t turn on the stove yet.
  • Also, add milk powder to make kalakand more whitish.
  • Mix well making sure the condensed milk and paneer are mixed well.
  • Heat the mixture over the medium-low flame.
  • Stir continuously and mash and mix constantly to prevent burning.
  • Cook on low flame till the milkmaid melts completely.
  • After a short while, the mixture starts to thicken.
  • Add cardamom powder and mix well. Switch off the flame.
  • It becomes a thick mass and will begin to leave the sides of the pan. Do not overcook. The mixture has to be moist and juicy but not dry.
  • Transfer mixture to the greased plate.
  • Level the mixture and set to a block making an inch thick.
  • Sprinkle chopped pistachios ao any dry fruits over it.
  • Press gently with the help of spatula so that the nuts stick to kalakand.
  • Allow the kalakand to become warm or cool completely at room temperature. Then keep in the fridge for a couple of hours for it to set.  However, cooling naturally will make kalakand more moist and tasty.
  • After it sets, slice the kalakand and serve. In case if you cannot slice the kalakand, then don’t worry. you can just serve it with a spoon like a halwa. It still tastes delicious.
  • Gently remove the pieces and transfer them to a serving plate.
  • Serve kalakand as a sweet or as a dessert or store instant kalakand for a week by refrigerating.
Keyword kalakand recipe
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how to make instant kalakand (Step by Step directions with photos) :

1. Collect all the required ingredients.

2. Grease inside the surface of the small deep plate with ghee. You can use parchment paper or aluminum foil too. Keep it aside.

3. Add crumbled/grated paneer and condensed milk in a heavy-based or non-stick kadai/pan. Don’t turn on the stove yet.

4. Also, add milk powder to make kalakand more whitish.

5. Mix well making sure the condensed milk and paneer are mixed well.

6. Heat the mixture over the medium-low flame.

7. Stir continuously and mash and mix constantly to prevent burning.

8. Cook on low flame till the milkmaid melts completely.

9. After a short while, the mixture starts to thicken.

10. Add cardamom powder and mix well. Switch off the flame.

11. It becomes a thick mass and will begin to leave the sides of the pan. Do not overcook. The mixture has to be moist and juicy but not dry.

12. Transfer mixture to the greased plate.

13. Level the mixture and set to a block making an inch thick.

14. Sprinkle chopped pistachios ao any dry fruits over it.

15. Press gently with the help of spatula so that the nuts stick to kalakand.

16. Allow the kalakand to become warm or cool completely at room temperature. Then keep in the fridge for a couple of hours for it to set.  However, cooling naturally will make kalakand more moist and tasty.

17. After it sets, slice the kalakand and serve. In case if you cannot slice the kalakand, then don’t worry. you can just serve it with a spoon like a halwa. It still tastes delicious.

18. Gently remove the pieces and transfer them to a serving plate.

19. Serve kalakand as a sweet or as a dessert or store instant kalakand for a week by refrigerating.

recipe notes:

  • Use freshly made paneer instead of refrigerated store bought paneer. Freshly made panner help make kalakand softer and they will be more moist and fresh.
  • Refrigerating kalakand will make it harder. If you like softer kalakand that you can eat with a spoon, do not put it in the refrigerator to cool down.
  • Do not use low-fat paneer or low fat condensed milk, it doesn’t turn out tasty.
  • If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving, It comes down to room temperature. Or can warm for few seconds in the microwave.
  • To increase the amount of sweetness add a tbsp of more sugar. however, condensed milk gives sweetness.
  • Cook kalakand on low flame, else the milk gets burnt from the bottom.
  • Use rose water or another flavor of your choice to enhance the flavor of kalakand.
  • Avoid storing instant kalakand in the refrigerator as they lose moisture.
  • The sweet taste best when consumed fresh.
  • Kalakand stays good for 2-3 days at room temperature and for a week in the refrigerator in airtight container. If you are living in humid/hot weather then it is recommended to store in the refrigerator only.

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