Kalakand is a traditional Indian sweet made by reducing milk with sugar. This is a very rich and delicious Indian sweet with signature grainy texture. If you want to make this sweet in traditional method, you will have to stir milk for hours to reduce it.
Here I am sharing with you the most easy, quick yet very delicious method of making instant kalakand. Two main ingredients and 15 minutes are all you need. Kalakand sweet makes for a perfect Diwali gift 🙂
What Is Kalakand?
Kalakand is a traditional Indian sweet or mithai with two main ingredients-milk and sugar. Basically you will have to simmer milk for hours to get make this sweet with grainy texture.
Fret not here we are using a secret ingredient and are going to make this sweet in 15 minutes flat.
Yes, does this interest you? All you need are two main ingredients and 15 minutes of your time to make best kalakand, ideal sweet not only for entertaining but also as edible Diwali gift for your loved ones.
So the secret ingredient we use here is paneer. If you have noticed this sweet from shops, it has a slightest ever grainy texture and chewy taste.
This is typically achieved by simmering milk for hours and hours, scrapping the milk solids. But here we are using paneer, which is essentially curdled milk.
Curdled milk has a slight grainy texture and so does this kalakand. You can checkout this easy palkova recipe made in the same lines by curdling milk.
I am big fan of milk based sweets. This kalakand sweet is one of my favorite sweets and I make it often for festivals.
Mostly I use homemade paneer or chenna as in rasgulla but here I am showing how to use store bought paneer for making kalakand just like malai ladoo.
Making this kalakand takes less than 15 minutes, 12 minutes to be precise. You just have to cook crumbled paneer with condensed milk until everything comes together.
Transfer to a greased plate, set for an hour and slice. Your homemade kalakand sweet is ready to serve and enjoy 🙂
As with all the Indian sweets, in the kalakand you can add chopped nuts. I have added toasted almonds and pistachios.
Once set store kalakand in airtight container. Keeps well for 2-3 days at room temperature and over a week in refrigerator.
This Kalakand Is
quick, easy and simple
Just two main ingredients
Vegetarian & gluten free
takes 15 minutes fro start to finish
Rich, delicious and perfect for entertaining
Best Diwali gift
Tastes very authentic & traditional
Tips To Make Kalakand
Use best quality paneer
To make this kalakand sweet use best and fresh paneer or chenna. If homemade chenna is not an option, you can very well use store bought paneer, just ensure it is of best quality.
If you have refrigerated the paneer, thaw it for an hour and then grind it. You can grate or crumble the paneer, but I prefer to grind the paneer for uniform texture.
Do the entire cooking in low flame.
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 a week. Just keep it outside for 10 minutes before serving.
How To Make Kalakand
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.
3. Pulse it quickly or you can even grate or crumble the paneer nicely.
4. Now take the sweetened condensed milk in the pan used for frying nuts (residual ghee will be there in the pan).
5. Add crumble paneer and milk powder. Mix well and start cooking in low to medium flame.
6. After 5-6 minutes the mixture will start to thicken.
7. In the mean while grease a plate with some depth with some ghee.
8. Continue to cook the paneer mixture for further 6-7 minutes. The mixture will evaporate and turn into a solid mass.
9. At this stage transfer to the greased plate and level with a spatula. Spread the fried nuts on top and set aside to cool.
10. Slice the set kalakand, if unable to slice keep it in fridge for few hours and then slice.
11. Serve kalakand as required.
More Sweet Recipes
I hope you will try this easy kalakand recipe and enjoy as much as we did.
kalakand recipe in 10 minutes | Quick and easy desserts
1 CUP = 250 ml
- 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
- 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.
2. You can add 1 tablespoon sugar if needed
3. If you are unable to slice at all, make small laddus instead.
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?
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
Naveen Kumar says
Great recipe. Thank you
Good and Super