Kalakand Recipe Kalakand Sweet How To Make Kalakand Milk Cake

About This Kalakand Recipe

Kalakand is one of the most popular Indian sweets, and with good reason. This milk cake is creamy, dreamy and completely addictive. I could eat a whole batch just to myself! If you are looking for easy Diwali Sweets Recipes , this is the recipe you need. To make kalakand traditionally, the milk is lightly curdled with a bit of alum or Curd or citric acid and simmered until thickened. While the traditional method of making this dessert is rather long, I have found a great short cut: sweetened condensed milk! 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 recipe yields about ½ kg kalakand, making a perfect amount for a small family. Feel free to scale the recipe to your needs. If you’re unfamiliar with kalakand, this is a dessert that should absolutely be on your radar. Not only does this recipe make it super easy to throw together, but it is also completely customizable. I usually add cardamom powder and rose water, but saffron, vanilla, dried fruits and nuts can all be added to make your own perfect treat. So just to review: this dessert recipe takes just two base ingredients and 15 minutes to make, is easy to customize and is gluten free to boot. What’s not to love?? So let’s get to the kitchen and start making this delectable kalakand milk cake.

How to Make Kalakand Recipe

Make Kalakand Mixture

1. Grate or finely crumble 250 to 300 grams paneer to yield about 2 tightly packed cups. If the paneer is refrigerated, I suggest you grate it. If using freshly made paneer or chenna, then you can crumble it. Please note there should be no chunks in the crumble. Tip: For the best results, I always suggest you use Homemade Paneer.
2. Add 1 tin/can (400 grams) of sweetened condensed milk to a thick bottomed pan or kadai.
3. Add the grated or crumbled paneer to the condensed milk.
4. Mix very well.
5. I personally added 1 tablespoon of sugar to my batch. Add sugar according to your taste.

Cook Kalakand Mixture

6. Simmer this mixture over a low heat, stirring at intervals.
7. Meanwhile, grease a pan or a tray with some ghee or oil. You can also line it with parchment paper.
8. Remember to stir the mixture often so that it does not stick to the bottom of the pan.
9. The kalakand mixture will start thickening as it simmers and begins to cook.
10. When the mixture is well thickened and begins to leaves the sides of the pan, switch off the heat. The mixture should not look dry, there should still be some moisture like in the photo below. Note: It took me 15 minutes to achieve the right consistency over a low heat. Depending on the quality of your pan, pan thickness and size, and intensity of heat it may take 12 to 16 minutes.
11. Remove the pan from the heat. Add ¾ teaspoon cardamom powder (or flavoring of choice) and 1 teaspoon rose water. Stir very well to evenly incorporate it.

Set Kalakand

12. Now pour the kalakand mixture in the prepared pan or plate.
13. Shake the pan so that the mixture spreads evenly. You can also level with a spoon or spatula. Coarsely crush pistachios, saffron and cashews or almonds in a mortar-pestle. You can also opt slice or sliver the dry fruits, if using.
14. Sprinkle coarsely crushed dry fruits and/or thinly sliced or slivered dry fruits all over the kalakand.
15. Gently press the dry fruits into the milk cake with the back a spoon. Cover and allow the kalakand to cool completely at room temperature. Cover with foil or lid and place in the fridge for a couple of hours to set.
16. This is the kalakand after setting in the fridge.
17. Slice kalakand with a knife. In case the kalakand didn’t set up properly, don’t fret. You can just serve it with a spoon like a halwa. It still tastes delicious! Serve kalakand as a sweet or as a dessert. Keep any leftovers in an air-tight container in the fridge. This sweet keeps well for 2 to 3 days when refrigerated. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Malpua Recipe (Classic Homemade Sweet) Rabdi Recipe | Rabri – Sweet Thickened Milk Rasmalai Recipe | Rasmalai Sweet Peda Recipe | Doodh Peda | Milk Peda This Kalakand Recipe post from the archives first published in May 2015 has been updated and republished on 22 October 2022.

title: “Kalakand Recipe Kalakand Sweet How To Make Kalakand Milk Cake” ShowToc: true date: “2024-10-13” author: “Gerald Iniguez”

About This Kalakand Recipe

Kalakand is one of the most popular Indian sweets, and with good reason. This milk cake is creamy, dreamy and completely addictive. I could eat a whole batch just to myself! If you are looking for easy Diwali Sweets Recipes , this is the recipe you need. To make kalakand traditionally, the milk is lightly curdled with a bit of alum or Curd or citric acid and simmered until thickened. While the traditional method of making this dessert is rather long, I have found a great short cut: sweetened condensed milk! 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 recipe yields about ½ kg kalakand, making a perfect amount for a small family. Feel free to scale the recipe to your needs. If you’re unfamiliar with kalakand, this is a dessert that should absolutely be on your radar. Not only does this recipe make it super easy to throw together, but it is also completely customizable. I usually add cardamom powder and rose water, but saffron, vanilla, dried fruits and nuts can all be added to make your own perfect treat. So just to review: this dessert recipe takes just two base ingredients and 15 minutes to make, is easy to customize and is gluten free to boot. What’s not to love?? So let’s get to the kitchen and start making this delectable kalakand milk cake.

How to Make Kalakand Recipe

Make Kalakand Mixture

1. Grate or finely crumble 250 to 300 grams paneer to yield about 2 tightly packed cups. If the paneer is refrigerated, I suggest you grate it. If using freshly made paneer or chenna, then you can crumble it. Please note there should be no chunks in the crumble. Tip: For the best results, I always suggest you use Homemade Paneer.
2. Add 1 tin/can (400 grams) of sweetened condensed milk to a thick bottomed pan or kadai.
3. Add the grated or crumbled paneer to the condensed milk.
4. Mix very well.
5. I personally added 1 tablespoon of sugar to my batch. Add sugar according to your taste.

Cook Kalakand Mixture

6. Simmer this mixture over a low heat, stirring at intervals.
7. Meanwhile, grease a pan or a tray with some ghee or oil. You can also line it with parchment paper.
8. Remember to stir the mixture often so that it does not stick to the bottom of the pan.
9. The kalakand mixture will start thickening as it simmers and begins to cook.
10. When the mixture is well thickened and begins to leaves the sides of the pan, switch off the heat. The mixture should not look dry, there should still be some moisture like in the photo below. Note: It took me 15 minutes to achieve the right consistency over a low heat. Depending on the quality of your pan, pan thickness and size, and intensity of heat it may take 12 to 16 minutes.
11. Remove the pan from the heat. Add ¾ teaspoon cardamom powder (or flavoring of choice) and 1 teaspoon rose water. Stir very well to evenly incorporate it.

Set Kalakand

12. Now pour the kalakand mixture in the prepared pan or plate.
13. Shake the pan so that the mixture spreads evenly. You can also level with a spoon or spatula. Coarsely crush pistachios, saffron and cashews or almonds in a mortar-pestle. You can also opt slice or sliver the dry fruits, if using.
14. Sprinkle coarsely crushed dry fruits and/or thinly sliced or slivered dry fruits all over the kalakand.
15. Gently press the dry fruits into the milk cake with the back a spoon. Cover and allow the kalakand to cool completely at room temperature. Cover with foil or lid and place in the fridge for a couple of hours to set.
16. This is the kalakand after setting in the fridge.
17. Slice kalakand with a knife. In case the kalakand didn’t set up properly, don’t fret. You can just serve it with a spoon like a halwa. It still tastes delicious! Serve kalakand as a sweet or as a dessert. Keep any leftovers in an air-tight container in the fridge. This sweet keeps well for 2 to 3 days when refrigerated. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Malpua Recipe (Classic Homemade Sweet) Rabdi Recipe | Rabri – Sweet Thickened Milk Rasmalai Recipe | Rasmalai Sweet Peda Recipe | Doodh Peda | Milk Peda This Kalakand Recipe post from the archives first published in May 2015 has been updated and republished on 22 October 2022.