Kalakand | How To Make Kalakand | Indian Milk Cake
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.
Servings 12 pieces
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.