Kalakand Dessert Recipe

Kalakand is one of the most popular sweets in India, known for its rich flavor and creamy texture. Traditionally, it is made with milk and sugar, but today we can also prepare it easily with paneer, condensed milk, or even milk powder. The best part is that this mithai can be made quickly and served on special occasions, festivals, or whenever guests arrive unexpectedly. I’ll be showing you two styles of preparation—one quick version that takes only 15 minutes, and the other in a traditional slow-cooked way.

Ingredients for Kalakand:

2 tbsp milk powder
Milkmaid (condensed milk), 300 gm
Paneer 400 gm
Nuts, chopped
Cardamom powder
Butter paper

Recipe for Instant Kalakand:

Start by heating a heavy-bottomed non-stick pan on a medium-low flame. Add 2 tablespoons of milk powder along with 300 grams of condensed milk, and stir them together until well combined. After a while, knead the mixture lightly with your hands, then add paneer and continue mixing. Within 5 to 10 minutes, the mixture will begin to thicken. Reduce the flame to low and keep stirring so it doesn’t stick or burn. Once the texture becomes thick and starts leaving the sides of the pan, sprinkle in some cardamom powder and mix well. Switch off the flame at this stage—the mixture should remain moist and slightly grainy, not dry. Next, prepare a tray by greasing it with butter paper and spread the mixture evenly to about half an inch thickness. Smooth the top with a spatula, sprinkle some finely chopped nuts, and gently press them in. Refrigerate the tray for at least 2 hours, then cut into neat square pieces. You’ll have a soft, flavorful, and melt-in-the-mouth instant sweet ready to enjoy—just like homemade.

Ingredients:

1.800 ml of fat Milk
Sugar 150 gm
Nuts, chopped
Butter paper
Lemon juice/vinegar, half a cup
Cardamom powder

Made for Desserts:

To begin, prepare fresh and soft chenna (paneer) at home. Take 800 ml of full-cream milk in a pan and bring it to a boil. Once it comes to a boil, turn off the heat and add about 2 tablespoons of lemon juice, stirring gently. Add more only if needed, little by little, until the milk curdles and the whey separates. Be careful not to add too much lemon juice, as it can make the paneer tough. Let it rest for 2–5 minutes, then strain it through a clean muslin or cotton cloth. Rinse the curdled milk under running water to wash away the lemony taste. Squeeze out excess moisture and hang the cloth for 10–20 minutes to drain completely. Your soft chenna is now ready. Knead it gently until smooth.

Next, prepare homemade condensed milk. Heat 1 liter of full-fat milk in a thick-bottomed non-stick pan. Bring it to a boil, then reduce the flame to medium and keep stirring continuously so it doesn’t stick to the bottom. After 15–20 minutes, the milk will reduce and start thickening. Lower the heat slightly and continue stirring for another 10–15 minutes until it turns into a rich condensed milk base. Add sugar to taste and mix until it dissolves completely, giving a smooth, creamy texture. Now, add the prepared chenna and stir well. Cook the mixture for 3–4 minutes, stirring constantly until it thickens and starts leaving the sides of the pan. Turn off the flame and add a pinch of cardamom powder for flavor.

Grease a tray lined with butter paper and pour in the mixture. Spread it evenly to about ½ inch thickness, pressing it gently with a spatula. Sprinkle chopped dry fruits on top and press them lightly so they stick. Refrigerate for about 2 hours, then cut into neat square pieces. Your soft, melt-in-the-mouth Kalakand is ready to enjoy!