Kalakand is one of the most popular Indian sweets The taste and texture of this milk cake is perfectly sweet, creamy, moist, and granular – you’d never know that it was made with a can of sweetened condensed milk
The taste and texture of this milk cake are perfectly sweet, creamy, moist, and granular – you’d never know that it was made with a can of sweetened condensed milk! this dessert recipe takes just two base ingredients and 15 minutes to make, is easy to customize and is gluten-free to boot.
This dessert requires some muscle work to come together. So make it when you have some time at hand and the energy to stand by the stove and stir the mixture until it cooks to desired consistency.
You wouldn’t know that this milk cake was cooked using a can of sweetened condensed milk from its flavor and texture, which are both delightfully sweet, creamy, moist, and granular.
This homemade Dessert is,
- Easy to make
- Better than the store-bought one
- Perfect for festivals
Ingredients for kalakand
- 400 gm Paneer – grated
- 200 ml Condensed Milk
- 10-12 Cashew Nuts
- 8-10 Almonds
- 1 tsp Cardamom Powder
- a few Saffron Strands
- a pinch Salt
- teaspoon ghee for greasing
Instructions for kalakand
- Grate or finely crumble paneer to yield about 2 tightly packed cups.
- Add sweetened condensed milk to a thick-bottomed pan or Kadai.
- Add the grated or crumbled paneer to the condensed milk. Mix very well.
- Simmer this mixture over a low heat, stirring at intervals. keep on sauteing until the milk is evaporated.
- Add ghee now, along with the cashew, almond, and pistachio nuts, and sauté for two minutes.
- The kalakand mixture will start thickening as it simmers and begins to cook.
- When the liquid starts to thicken, add the cardamom powder, and saffron.
- After adding a bit of salt and thoroughly combining everything, turn off the heat.
- The mixture should not look dry, there should still be some moisture like in the photo below.
- grease a pan or a tray with some ghee or oil. You can also line it with parchment paper.
- Spread the mixture into the tray coated with ghee.
- Shake the pan so that the mixture spreads evenly. You can also level with a spoon or spatula.
- then place the tray in the refrigerator for 30 minutes to allow the mixture to be thoroughly set.
- Slice kalakand with a knife and Serve kalakand as a sweet or as a dessert.
Tips and Variations
- Don’t overcook the mixture as this may result in a chewy and densely texture milk cake.
- Use fresh and homemade paneer. If using frozen paneer follow the instructions to thaw it from the package.
- The flavorings can be of your choice. Feel free to add either one or a mix from the following ingredients – rose water, cardamom powder, vanilla extract, saffron strands and kewra water.
You can store Kalakand in an airtight container for about 2 days at room temperature. In the refrigerator, it will stay good for about 3 to 4 days.
What can I do to fix my hard kalakand?
Can I create kalakand with fresh fruit flavoring?
Sure! I advise adding 13 to 12 cups of thick fruit purée to the kalakand to make it sweeter. Before cooking, add it. Strawberry or mango puree can be added. If you plan to add fruit puree, adjust the sugar as necessary.
Was there something I did wrong when it came out chewy?
It appears that you either overcooked the combination or used paneer of poorer grade. Use freshly prepared paneer and only cook the dish until it appears thick but not dry for optimal results.
- Pulao Recipe | Veg Pulao – Recipes Plaza
- Authentic Hyderabadi Mutton Curry Recipe:
- Paneer pasanda
- Beetroot rice recipe
- Manchurian rice recipe
- Chicken Biryani Recipe