Kalakand recipe with step-by-step pictures using fresh homemade paneer. Learn how to make this moist, juicy and absolutely delicious Indian kalakand sweet at home with this recipe.
And I’m preparing this delicious treat to celebrate a special milestone in my blogging existence! Yes, folks, my blog completed 3 years on the 17th of this month.
As I write this post, I’m filled with nostalgic moments. I remember signing up with the free version of WordPress on my mobile at midnight. Just like that, on a whim:) And from there to the present day, I’ve always had mixed feelings about my decision. Sometimes I wonder if the efforts I put into this blog are worth the time and energy I spend. I’m still trying to figure out the nuances that come along with blogging.
What has touched me most throughout this journey is all the amazing feedback I get from you people. It also kind of keeps me going to share more. So for now, I intend to stick around and see how it goes from here.
An occasion needs some celebration and this time I’m sharing a dessert as I usually do. Kalakand is a labor-intensive sweet, and there are shortcuts and the instant versions where you can make kalakand with ricotta cheese, which will help you make some yummy kalakand in a matter of minutes.
But I’m sharing with you the long way! Why? Simply since I had excess milk in the refrigerator which was nearing expiration. And it was also perfect to indulge in some good stuff for an occasion 😀
The version I’m sharing involves making kalakand from paneer and sweetened condensed milk, both of which are made from scratch. I anyways, prefer to use fresh, homemade paneer for this recipe, as it makes the end product so moist and juicy.
This is not an authentic recipe to make kalakand, but yields results that are comparable to the ones sold at the sweet marts.
Table of Contents
WHAT IS KALAKAND?
Kalakand is heavenly Indian sweet, a sort of milk fudge. The granular texture of this fudge is what gives it it’s characteristic specialty. Indian sweet, kalakand is moist, insanely delicious and a real treat for sweet lovers!
KALAKAND INGREDIENTS
For this Kalakand recipe, you will just need 4 basic ingredients
- Milk
- Vinegar/lemon juice
- Sugar
- cardamom powder
HOW TO MAKE KALAKAND AT HOME? | HOW TO MAKE INDIAN MILK CAKE?
The traditional recipe requires us to simmer and thicken down the milk, then alum is added to get the granular texture, lastly, sugar is added and the mixture is further cooked until you get this fudgy consistency.
The shorter method just requires to combine paneer or ricotta cheese and sweetened condensed milk, cook for about 10-15 minutes, and set it. Or you could make kalakand in the microwave, by cooking these 2 ingredients.
Now the milk here is different as compared to the milk available in India, it’s difficult to get layers of cream on boiling the milk as we do in India. So it doesn’t tend to be as rich, to compensate that I’ve added some mawa or khoya (milk solids), which is totally optional and can be avoided and not an ingredient that would require you to make a special trip to the grocery store. So feel free to skip it.
KALAKAND RECIPE WITH CONDENSED MILK
For 225-250 grams paneer, use half a tin of condensed milk, about 200 grams. Mix the two, and microwave it, keep stirring in intervals.
Or transfer the mixture to a nonstick skillet, cook till it leaves sides. Do not dry it out else it may crumble when you try to cut it into pieces. A little moisture should be retained. Add a few tablespoons of milk if the mixture looks too dry.
When you used condensed milk, I highly recommend you use fresh homemade paneer, the readymade paneer doesn’t give that soft texture.
One bite of this kalakand burfi and you can feel the juices trickling down your throat. I can’t explain how good this is, if you have eaten some then you already know. But if you haven’t, then my friend, you have to!
ENJOYED THIS KALAKAND? THEN DON’T FORGET TO CHECK OUT SOME MORE DELICIOUS INDIAN SWEETS THAT I’VE SHARED ON THE BLOG
- Kesar peda
- Chocolate peda
- Mango burfi
- Badam pista burfi
- No-cook instant shahi rabdi
- No-cook kesar pista kulfi
- Rasmalai
- Gulab Jamun
- Rava laddu
STEP BY STEP INSTRUCTIONS TO MAKE KALAKAND RECIPE WITH MILK | INDIAN MILK CAKE
TO MAKE THE PANEER
1.Bring milk to boil in heavy bottomed pot/pan. Stir in between to avoid the milk from burning or sticking at the bottom of the vessel.
2.Once the milk boils, switch off the heat and let it stand for about 5 minutes. Now add vinegar/ lemon juice, 1 tablespoon at a time, stirring with each addition, until the milk splits and you see the greenish whey.
3.Line a strainer with muslin cloth over a big bowl, drain the split milk, collect the whey. You can use this whey for kneading dough for bread’s/ chapatis or even make a soup.
4.Gather the edges of the muslin cloth, squeeze out the water (exercise precaution as it will be very hot). Wash the chenna well under running water to get rid of the vinegar or lemon juice smell.
5.Make a knot/ or secure with a thread /rubber band and hang it for about 30 minutes. Do not let it dry completely, let it retain little moisture.
6.After 30 minutes, open the assembly, transfer it to a bowl, since it is fresh you can easily crumble the paneer with your hands. Set aside. (Will yield approx 250 grams of paneer).
TO MAKE THE KALAKAND
1.Heat 1 litre / 4 cups milk in a heavy-bottomed pot (I prefer to use a wide pan to speed up things). Also, grease the tin in which you intend setting the kalakand and keep it aside.
2.Bring the milk to a boil, stirring often to avoid the milk from burning or sticking at the bottom of the vessel. Continue boiling until it reduces to 1.5 cups.
3.Add sugar, stir until sugar dissolves.
4.Lower the heat and add the crumbled paneer, mix well.
5.Also, add the mava if using, stir continuously, cook until most of the moisture is gone, and the entire mixture is thick and homogeneous. Do not dry it out completely. If the mixture is dry, when it sets, and you try to cut it into pieces, it will crumble.
6.When the mixture stops bubbling and begins to clump, it is ready, add cardamom powder, mix and switch off the heat.
7.Transfer to a greased tin/thali, to a height of 1/2 to 1 inches, or as you desire. Sprinkle slivered pistachios or any other nuts of your choice. Press the nuts into the mixture with the help of a spatula. Decorate with silver varak (optional). Leave it to set for about 2-3 hours. Slice and serve. Since this is a milk based sweet, it is best to store it in the refrigerator up to 4-5 days.
NOTE
1.You can skip making paneer at home, and use store-bought instead. If using frozen, bring it to room temperature and use.
HOW TO MAKE KALAKAND SWEET?
Kalakand | How To Make Kalakand | Indian Milk Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
For the paneer
- 1.5 litres whole milk
- 2 tbsp white distilled vinegar/lemon juice, as required
For the kalakand
- 1 litre whole milk
- 3/4 cup sugar, adjust as per desired sweetness
- 250 grams freshly prepared paneer
- 2 tbsp milk mava powder/grated or crumbled mava, optional
- 1/4 tsp green cardamom powder
- 1/2 tsp ghee, to grease the tin
- 1 tbsp sliced pistachios
- 1/2 sheet silver leaf/ silver varak, optional
Instructions
To make the paneer
- Bring milk to boil in heavy bottomed pot/pan. Stir in between to avoid the milk from burning or sticking at the bottom of the vessel.
- Once the milk boils, switch off the heat and let it stand for about 5 minutes. Now add vinegar/ lemon juice, 1 tablespoon at a time, stirring with each addition, until the milk splits and you see the greenish whey.
- Line a strainer with muslin cloth over a big bowl, drain the split milk, collect the whey. You can use this whey for kneading dough for bread's/ chapatis or even make a soup.
- Gather the edges of the muslin cloth, squeeze out the water (exercise precaution as it will be very hot). Wash the chenna well under running water to get rid of the vinegar or lemon juice smell.
- Make a knot/ or secure with a thread /rubber band and hang it for about 30 minutes. Do not let it dry completely, let it retain little moisture.
- After 30 minutes, open the assembly, transfer it to a bowl, since it is fresh you can easily crumble the paneer with your hands. Set aside. (Will yield approx 250 grams of paneer).
To make the kalakand
- Heat 1 liter / 4 cups milk in a heavy-bottomed pot (I prefer to use a wide pan to speed up things). Also, grease the tin in which you intend setting the kalakand and keep it aside.
- Bring the milk to a boil, stirring often to avoid the milk from burning or sticking at the bottom of the vessel. Continue boiling until it reduces to 1.5 cups.
- Add sugar, stir until sugar dissolves.
- Lower the heat and add the crumbled paneer, mix well.
- Also, add the mava if using, stir continuously, cook until most of the moisture is gone, and the entire mixture is thick and homogeneous. Do not dry it out completely. If the mixture is dry, when it sets, and you try to cut it into pieces, it will crumble.
- When the mixture stops bubbling and begins to clump, it is ready, add cardamom powder, mix and switch off the heat.
- Transfer to a greased tin/thali, to a height of 1/2 to 1 inches, or as you desire. Sprinkle slivered pistachios or any other nuts of your choice. Press the nuts into the mixture with the help of a spatula. Decorate with silver varak (optional). Leave it to set for about 2-3 hours. Slice and serve. Since this is a milk-based sweet, it is best to store it in the refrigerator up to 4-5 days.
Notes
- You can skip making paneer at home, and use store-bought instead. If using frozen, bring it to room temperature and use.
PIN IT FOR LATER
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Twitter @ freda_dias
Regards,
Freda
Congratulations dear on your 3rd blog Anniversary.
Kalakand is looking so yummy . loved your clicks and presentation. I made this using condense milk .
I had kalakkand from friends home once..that on I had to try this…your’s picture tempt me to make it again..pictures are droolsome
Love the neatly cut outs. So perfectly prepared. Happy Blog Anniversary freda 🙂
Liked the process of making kalakand, perfect shape, texture and crumbly look giving me enough temptation now.
Such lovely images you have captured. Beautiful
Beautiful pictures and an amazing effort taken in putting up step by step pics. Super👍
Happy Blogversary. Love kalakand, yours looks so delish. Do need it!
Kalakand is my favorite Indian sweet fudge. Yours looks so rich and very delicious and I feel like grabbing from screen.
Right now literately my mouth is watering. One of the classic Indian sweet is just looking so gorgeous and tempting. Loving all the step by step method pics.
Many congratulations on reaching an amazing three years of blogging. I wish you lots more happy blogging years ahead.As for this celebratory kalakand recipe what can say it’s simply mouthwatering and so very delicious.
Beautifully presented Kalakand.. with those silver lines it looks so rich and melt in mouth..
Perfect way to to celebrate your Blogiversary…happy anniversary…Wishing you many more milestones!!…This gorgeous looking kalakand is calling my name…One of my favourite sweet and you have nailed it!!
Rich dessert and yummy one.. Nicely explained with step by step pictures..
Congrats Freda! Wish you many more beautiful milestones. As for Kalakand it is yummy and love your presentation.
Happy Anniversary my dear and wishing you many more. You have taken the best decision by blogging, as you have amazing recipes to share, not to forget the awesome pictures on the blog, which I am completely in awe of. A laborious dessert chosen for the occasion proves you love cooking and are in for all the hard work involved with blogging! Fantastic looking Kalakand, which by the way are one of my favs. The homemade paneer is a huge plus. I usually buy from out along with the mava or khoya. Cheers and keep blogging!
Aww thank you so much dear 🙂 That just made my day 💕
Perfect kalakand!! Absolutely stunning photography and I love that you used fresh paneer! Awesome dear; need to try this soon as kalakand is one my favorite milk desserts 🙂
Absolutely my favourite dessert!
It’s been a million years I haven’t eaten kalakand. But there are so many happy childhood memories attached to this sweet. Thank you for the recipe. I’ll try it soon.
The pictures are tempting me big time!
Congrats on your blog Anniversary. Keep rocking and Happy Blogging 🙂 Kalakand looks fantastic.. loved the amazing texture and so inviting.
Congrats to you and your blog for 3rd anniversary and this is the perfect sweet to celebrate this occasion..This recipe is in my to do list for long time , thanks for sharing this beautiful recipe..I am bookmarking it
Thanks a lot:)
Congrats Freda on your blog anniversary!! I too many a times have these mixed feeling but somehow it goes in the favour of blog 😊
Kalakand is looking very delicious. I don’t have much taste for kalakand but looking at your kalakand, I feel like making it. Infact, I’m forced to make it so going to make our asap 😊😊
Congratulations on your 3rd blog anniversary. That is one perfectly made kalakand — looks so moist and inviting.
Delicious kalakand.. such lovely clicks and presentation 👌
My mouth is literally watering seeing your pics. Yours is looking even better than what we get in sweet shops
Love those perfect pieces of kalakand. Really liked the way you have explained the recipe in detail
Awesome share Freda. I am drooling over your kalakand picture. So well explained recipe. Loved the click too.
Am ready to die for a piece of kalakand, this sweet is my all time favourite which i never forget to make especially for Diwali. Super tempting they are.
Freda – Congratulations on your 3-year Blogiversary! And I understand exactly what you’re saying about being a blogger – but your descriptions, dishes, and photos are really quite extraordinary! I’m inspired with each one! This cake looks scrumptious! I want to taste it so badly. Will pin and hopefully make – probably a shot version, though!
Perfect looking Kalakands…wish i could taste them:)
I am so in love with the pictures you shared!
And the Kalakand looks yummy!
Kalakand- This recipe is in my list for log timeee… thanks for reminding 😉 and yes This looks perfect.. i am saving your version.
If using condensed milk and ready paneer,what should be the proportion?
Hi Rita, for 225-250 grams paneer, use half a tin of condensed milk, about 200 grams. You can mix the two, and microwave it, keep stirring in intervals.
Thanks Freda….will surely try!
Thank you for sharing. Going to try soon.
Most welcome, hope you like it 🙂
Can you use Ricotta instead of paneer? And where did you use condensed milk?
I’ve made the condensed milk by reducing the milk and sweetening it in the second part of the recipe. Yes, you can use ricotta cheese, cook it along with the milk or condensed milk if you are using ready made, until most of the moisture evaporates and the mixture thickens.
These looks so tempting. Drool worthy share 👌
Thanks di 🙂
Dearest Freda
Every recipe of yours is amazingly delicious n easy to follow
I loved the briyani recipe….
Thank you for sharing !
Hi Lallie! You are so kind always, I appreciate you stopping by, thanks a lot:)