Kalakand recipe | Indian Milk cake | How to make instant kalakand with condensed milk
Kalakand recipe | Indian Milk cake | How to make instant kalakand with condensed milk with step by step photos and videos. Kalakand is an exotic & traditional Indian sweet dessert recipe made from Paneer and solidified full-fat milk. The traditional way of making kalakand is a long and time-consuming recipe. This is the main reason it is not made at homes commonly.
For making this in the traditional way, full-fat whole milk is used. If you have some extra milk lying in your fridge, you can make any Indian sweet recipe of your choice. Full-fat milk is simmered on low flame until it is reduced to one-third or becomes thick. Then, any sour ingredient like lemon juice, alum or vinegar is added in the milk. It will curdle the milk and form a grainy texture. At this point, add sugar and continue simmering it till it becomes thick and reaches a consistency that it can be set in Barfi.
This entire process takes more than 1 to 1.5 hours. So, to make it at home, the chenna or paneer can be made in advance or you can even use store bought paneer. When the paneer is combined with sweetened condensed milk and milk powder, it can be cooked in only 10 to 15 minutes.
Instant kalakand recipe with condensed milk
This recipe of milk cake is an instant or quick version of the traditional recipe which is made in only 10 minutes. Only three main ingredients are required for making this instant kalakand – sweetened condensed milk, Paneer or chenna and milk powder.
Kalakand turns out super soft, moist and melt-in-mouth delicious with a grainy texture. To make it rich in taste it is garnished with a generous amount of chopped dry fruits. Also, to enhance its flavour cardamom powder or rose water or kewda water is used. I guess vanilla extract can also do the magic to enhance its flavour, I haven’t tried though.
It is a most popular Indian sweet having an origin from Uttar Pradesh. But, these days, it is widely appreciated and is loved by almost every Indian. It is a must recipe in all the festivals like Diwali, Raksha Bandhan, Holi, Ganesh Chaturthi, etc. Not only festivals but on all special occasions like Birthday parties, Anniversary, Get-togethers, etc.
If you are looking for more Dessert recipes then do check the below recipes:
Instant kalakand with sweetened condensed milk Recipe Card
Instant kalakand recipe
Materials
- 200 gms Paneer grated
- 200 gms Sweetened condensed milk ½ tin
- ¼ cup Milk powder
- 2 tbsp Ghee or clarified butter
- ¼ tsp Cardamom powder
- Chopped Pistachios for decorating
Instructions
Preparation for making Kalakand:
- In a mixing bowl, take 200 gms Paneer and crumble into small pieces. If you are using store bought paneer or chenna, it is better to grate through fine hole grater. If you are using fresh homemade Paneer, then crumble it with your fingertips.
- Transfer the crumbled or grated paneer onto the muslin or cheesecloth. Squeeze out the excess water from the paneer and discard it.
- Discard the excess water otherwise, it will ruin the taste of kalakand.
- Secondly, grease the bowl or plate in which you will set the kalakand with the ghee or butter. Place the butter paper in the bowl and grease the paper too.
- Finally, chop and slice the Pistachios as desired for garnishing the kalakand.
For making instant kalakand:
- In a large thick wide bottom kadhai, transfer the paneer from the muslin cloth. Remember, this step needs to be done of flame.
- Again, mash and crumble the Paneer into small pieces without having any chunks left in the paneer.
- Use a flat silicon spatula to mash the paneer pieces into fine pieces.
- Add 200 gms or ½ tin of sweetened condensed milk.
- Add ¼ cup milk powder in the kadhai.
- Mix all the ingredients together until milk powder is completely mixed well. Do this mixing step of the flame.
- When the mixture is combined well, keep the kadhai on the flame and cook on low flame.
- At first, condensed milk will melt and the mixture will become quite flowy.
- Keep stirring on low medium flame to prevent it from sticking on the bottom & until mixture starts thickening.
- When the Kalakand becomes thick and forms like a lump then add 2 tbsp ghee.
- Mix ghee with the kalakand till all the ghee is absorbed in the kalakand.
- Now, add cardamom powder to enhance the taste of kalakand and mix well.
- Turn off the flame, kalakand becomes thick lump yet it holds some moisture.
For setting kalakand:
- Now, transfer the kalakand mixture into the greased bowl or plate.
- Spread the mixture evenly in the bowl with the back of a spoon and level it up forming 1-inch thickness.
- Garnish it with sliced pistachios or mixed dry fruits.
- Gently press the dry fruits in the kalakand with the back of the spoon and keep it aside for few hours to cool down to room temperature. Otherwise, keep in a fridge for ½ an hour. But, letting it cool down naturally will make kalakand tastier and will be moist.
- After 3 hours, when the kalakand is cooled and set firmly, demold the kalakand from the bowl.
- Now, cut in square shapes or any desired shape.
- Finally, serve soft and moist instant kalakand to your family members or guests.
Video
Step by step Instructions
Preparation for making Kalakand:
- In a mixing bowl, take 200 gms Paneer and crumble into small pieces. If you are using store bought paneer or chenna, it is better to grate through fine hole grater. If you are using fresh homemade Paneer, then crumble it with your fingertips.
- Transfer the crumbled or grated paneer onto the muslin or cheesecloth. Squeeze out the excess water from the paneer and discard it.
- Discard the excess water otherwise, it will ruin the taste of kalakand.
- Secondly, grease the bowl or plate in which you will set the kalakand with the ghee or butter. Place the butter paper in the bowl and grease the paper too.
- Finally, chop and slice the Pistachios as desired for garnishing the kalakand.
For making instant kalakand:
- In a large thick wide bottom kadhai, transfer the paneer from the muslin cloth. Remember, this step needs to be done of flame.
- Again, mash and crumble the Paneer into small pieces without having any chunks left in the paneer.
- Use a flat silicon spatula to mash the paneer pieces into fine pieces.
- Add 200 gms or ½ tin of sweetened condensed milk.
- Add ¼ cup milk powder in the kadhai.
- Mix all the ingredients together until milk powder is completely mixed well. Do this mixing step of the flame.
- When the mixture is combined well, keep the kadhai on the flame and cook on low flame.
- At first, condensed milk will melt and the mixture will become quite flowy.
- Keep stirring on low medium flame to prevent it from sticking on the bottom & until mixture starts thickening.
- When the Kalakand becomes thick and forms like a lump then add 2 tbsp ghee.
- Mix ghee with the mixture till all the ghee is absorbed in the kalakand.
- Now, add cardamom powder to enhance the taste of kalakand and mix well.
- Turn off the flame, kalakand becomes thick lump yet it holds some moisture.
For setting kalakand:
- Now, transfer the kalakand mixture into the greased bowl or plate.
- Spread the mixture evenly in the bowl with the back of a spoon and level it up forming 1-inch thickness.
- Garnish it with sliced pistachios or mixed dry fruits.
- Gently press the dry fruits in the kalakand with the back of the spoon and keep it aside for few hours to cool down to room temperature. Otherwise, keep in a fridge for ½ an hour. But, letting it cool down naturally will make kalakand tastier and will be moist.
- After 3 hours, when the kalakand is cooled and set firmly, demold the kalakand from the bowl.
- Now, cut in square shapes or any desired shape.
- Finally, serve soft and moist instant kalakand to your family members or guests.
Important tips for making moist kalakand:
- Use full-fat whole milk for making paneer or use good quality full fat paneer for making paneer. Otherwise, it won’t turn tasty.
- Add 1 or 2 tbsp of sugar to the mixture to increase the amount of sweetness.
- Most importantly, cook kalakand on low or medium flame and stir continuously throughout cooking to prevent it from burning.
- Also, you can use rose water (Gulab Jal) or kewda water instead of cardamom powder to enhance the taste of kalakand.
- I would highly recommend you to use heavy thick bottom kadhai while making kalakand to maintain the heat throughout the process without burning the kalakand.
Finally, I would like to share my other Indian sweets recipe like Gulab jamun, lauki ka halwa, besan ke ladoo, Rabdi, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Looks so tasty. Can’t believe it is so easy to prepare!
wow awesome recipe i love it keep it up
Very helpful for me thanks for your suggestions
I am a diabetic patient but kalakand is one of my favorite sweets. Can you brief me about how to make it sugerfree for me?
Any sugarfree kalakand recipe please.
Very nice dish
Very nice kalakand recipe I will also try in my home
all new stuff to me, how do you pronounce Kalakand , sound great ahahahaha https://www.flavoursonplate.com/rabri-recipe/
Hi,
I found the recipe very helpful with good instructions. I will surely try Kalakand this weekend.
The post is very informative, Thank you.
Hi,
I found the recipe very helpful with really good recipe notes. I will surely try kalakand this weekend. I like kalakand but this time I’ll make it myself. Thanks for the motivation. Good work.
awesome recipe
Awesome, will certainly give it a shot
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.