Kalakand is a popular Indian Sweet that is traditionally made out of solidified, sweetened milk and chhena or paneer (Indian cottage cheese). The sweet has unique creamy, moist and granular texture.
Kalakand tastes best when using homemade paneer, which is made by boiling milk and adding a small amount of lemon juice to the boiling milk. This causes the milk to curdle into a substance akin to cottage cheese, which is then rinsed to clear the lemon juice as well as drained of excess water using some fine cloth.
This preparation method is time taking but it gives the most authentic taste. You can also use store bought paneer instead.
Kalakand is traditionally prepared by boiling a large amount of milk and stirring it continuously till it is thickened. This recipe is a quick variation of the original recipe where I have used condensed milk instead and takes just 15 mins to prepare.
Kalakand can be flavored with rose water, cardamom, cinnamon, kesar (saffron strands). You can also add dry fruits like almonds and pistachios to the sweet. The sweet is in high demand during festivals like Holi, Diwali, Navratri etc.
To make Kalakand at home follow the detailed step by step recipe with photos posted below.
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Kalakand Recipe | Quick Indian Milkcake
Ingredients For Kalakand Recipe | Quick Indian Milkcake
- 250 gm Paneer
- 400 gm or 1 Can Sweetened Condensed Milk
- 1 Tablespoon Sugar
- 1 Teaspoon Green Cardamom Powder (Hari Elaichi Powder)
- 6-7 Saffron Strands (Kesar)
- 1 Teaspoon Rose Water (Kewra)
- 6-7 Pistachios (Pista)
- 6-7 Almonds (Baadam)
Step By Step Instructions for Kalakand Recipe | Quick Indian Milkcake
- If using fresh homemade paneer or chhena, crumble it gently. If using store bought paneer grate it.
- Add sweetened condensed milk to a heavy bottomed pan.
- Put the crumbled paneer in the pan.
- Add sugar, cardamom powder and rose water to the mixture. Do not add too much sugar as the condensed milk already contains sugar.
- Keep stirring the mixture on low-medium flame for 10 minutes.
- The mixture will start to thicken as it reduces. Do not overcook otherwise the paneer crumbs will become hard.
- Coat a dish with oil and pour the mixture evenly into it. You can also use a foil or sheet to set the mixture.
- Crush the dry fruits coarsely and spread them evenly over the mixture. You can also add Kesar (Saffron Strands) to the mixture.
- Using the back of a spoon gently press the dry fruits into the mixture and even it out.
- Let the mixture set in the refrigerator for 2-3 hours.
- Once it has cooled down, cut it into square/rectangular pieces. You can combine the leftover parts and shape them into rectangles as well or just eat them as is.
- Kalakand is ready. You can serve it chilled or at room temperature.
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