Last updated on July 11th, 2019
Kalakand recipe in 10 minutes with step by step photos. Kalakand is a very rich and delicious traditional Indian mithai, a quite laborious yet absolutely delicious and a very small piece is really enough for you to feel satisfied.
Kalakand is traditionally made by continuous stirring of curdles milk with sugar or jaggery. The milk should lose all its water content and turns into a solid delicious mass. However to make this quick and easy kalakand recipe, you need just 10-12 minutes time and 2 ingredients. Paneer and sweetened condensed milk. This easy kalakand recipe has been doing its round around the web for quiet sometime, also this kalakand recipe is a signature of milkmaid’s free recipe booklet.
The curdling process of traditional kalakand is replaced here by using paneer and condensed milk is used for thickening and providing sweetness. Quick kalakand recipe is a sure winner and you can whip this up in minutes hen you have unexpected guests, also you can serve this as sweet for navarathri.
To make kalakand recipe, you can use homemade paneer or even store bought paneer will work well. Just make sure the paneer is thawed and absolutely soft. Here I have used cardamom powder to flavor the kalakand recipe and some crushed pistachios for topping.
The whole kalakand recipe has to be made in low-medium flame, use a well greased plate to set the kalakand, slicing the kalakand into neat pieces is a little bit tricky, allow the whole mixture is cool down completely before separating the slices. You can store the kalakand in fridge for up to 3-4 days. Just keep it outside for 10 minutes before serving.
I am asked to share some quick and easy dessert recipes here and this easy kalakand recipes perfectly fits the bill. Do try this out and enjoy!
If you are looking for more quick and easy dessert recipes do check easy carrot halwa, easy paal payasam, easy bread kulfi
Kalakand recipe with step by step photos.
1. Heat 2 teaspoons ghee in a pan, Fry chopped almonds and pistachios until color slightly changes. Remove to a plate.
2. Cut the soft paneer into small cubes and take in grinder jar. Pulse it quickly or you can even grate or crumble the paneer nicely.
3. Now take the sweetened condensed milk in the pan used for frying nuts (residual ghee will be there in the pan).
4. Add crumble paneer and milk powder. Mix well and start cooking in low to medium flame.
5. After 5-6 minutes the mixture will start to thicken.
6. In the mean while grease a plate with some depth with some ghee.
7. Continue to cook the paneer mixture for further 6-7 minutes. The mixture will evaporate and turn into a solid mass.
8. At this stage transfer to the greased plate and level with a spatula. Spread the fried nuts on top and set aside to cool.
9. Slice the set kalakand, if unable to slice keep it in fridge for few hours and then slice. Serve kalakand as required.
Kalakand recipe card below:
kalakand recipe in 10 minutes | Quick and easy desserts
Ingredients
- 2 cups grated or crumbled paneer
- 1/2 tin sweetened condensed milk
- 1 1/2 tablespoons mil powder
- 1/4 cups chopped nuts
- 1/2 teaspoon cardamom powdwer
- 2 teaspoons ghee
Instructions
- Heat 2 teaspoons ghee in a pan, Fry chopped almonds and pistachios until color slightly changes. Remove to a plate.
- Cut the soft paneer into small cubes and take in grinder jar. Pulse it quickly or you can even grate or crumble the paneer nicely.
- Now take the sweetened condensed milk in the pan used for frying nuts (residual ghee will be there in the pan).
- Add crumble paneer and milk powder. Mix well and start cooking in low to medium flame.
- After 5-6 minutes the mixture will start to thicken.
- In the mean while grease a plate with some depth with some ghee.
- Continue to cook the paneer mixture for further 6-7 minutes. The mixture will evaporate and turn into a solid mass.
- At this stage transfer to the greased plate and level with a spatula. Spread the fried nuts on top and set aside to cool.
- Slice the set kalakand, if unable to slice keep it in fridge for few hours and then slice. Serve kalakand as required.
Notes
2. You can add 1 tablespoon sugar if needed
3. If you are unable to slice at all, make small laddus instead.
Nutrition
Paneer used can be that of store bought or u prepare fresh with milk at home? Does store bought tastes wud change the taste n texture of katakana?
Thanks
I suggest fresh paneer. Homemade or store bought, it should be very fresh and soft.
Awesome…Can i use ricotta cheese instead of paneer?
I guess you should be able to. I have seen few recipes using rictotta cheese instead of paneer