Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. Kalakand is a popular Indian sweet made by reducing milk and sugar. This soft set burfi is widely sold in sweet stalls and is not commonly made in households. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture.
It is garnished with a generous amount of fine chopped nuts. Kalakand is flavored with cardamom powder or rose water.
This 10 mins instant kalakand recipe is a great replacement to the original one which is made by simmering milk for a very long time. This lengthy process of reducing the milk to form the solids refrains most people from making this at home.
Halwais or the sweet stalls use alum to achieve the grainy texture.
The recipe I have shared in this post is a quick and instant version of the kalakand using condensed milk and paneer. It can be made just under 10 to 15 mins.
I rarely share recipes that call for lengthy preparation and cook time, so is this.
This kalakand recipe is a keeper and has never failed to impress my guests. I often make this for celebrations as it doesn’t take much time and is simply great taste wise.
This kalakand has a soft and juicy texture similar to the traditional one but the taste & color is different.
Preparation for kalakand
1. For this recipe we need 250 grams soft paneer. You can use store bought or homemade. For best results use homemade. Sometimes store bought paneer makes the kalakand hard and dry. So I prefer to use homemade. To make paneer bring 6 cups full fat milk to a boil.
2. Squeeze in 1 to 2 tbsp lemon juice or you can add about 4 tbsp yogurt/curd.
3. Stir well until it begins to curdle. Turn off the stove.
4. Drain to a clean muslin or cotton cloth lined over a colander. Rinse it very well under running water until all of the lemon flavor is gone. You can skip rinsing if you have used curd.
5. Squeeze off the excess whey and hang it for about 30 mins. Crumble this and set aside.
6. Keep your nuts ready. I pulsed some pistachios instead of chopping which saved some time. You can use silvered almonds or pulsed almonds whatever is handy. Chopped nuts will also do.
7. Grease a plate. I had a parchment paper handy so I placed it on a plate instead of greasing. You can use foil too or just go ahead with a greased plate.
How to make kalakand in 10 mins
8. Pour 1 tin of sweetened milkmaid (400 grams) to a heavy bottom pan and begin to warm up on a low to medium flame.
9. Add 250 grams of crumbled paneer. A little less will also be okay. Then pour 2 tablespoons milk (optional) and 1 teaspoon kewra or rose water.
10. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it becomes a thick mass and begins to leave the sides of the pan. Add cardamom powder and mix well. Switch off the stove.
It took about 8 minutes for me on a medium to high heat with constant stirring. I had to transfer to a steel pot as my nonstick was not a heavy bottom one.
Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. Do not overcook otherwise the kalakand will turn dry. It has to be moist, juicy and soft set.
11. Transfer this mix to the prepared greased plate, paper or foil. Spread it to ¾ inch thickness. Level it and sprinkle the pistachios or any nuts and tuck them in with your palm. Gently press down the kalakand so it sets well.
12. Refrigerate it for at least 2 hours and cut to desired size pieces with a large sharp knife. You can collect the side uneven cut pieces, knead and set to one square piece.
Easy kalakand is ready. Keep refrigerated and finish it in 4 to 6 days. Best served chilled.
If you do not like chilled kalakand, leave it out for around 30 mins before serving , it comes down to room temperature. Alternately you can warm up for few seconds in microwave.
You can also check this collection of 100 diwali recipes.
Ingredients (1 cup = 240ml )
- 1 can or tin milkmaid (400 gms) sweetened condensed milk
- 250 grams paneer (or make it with 6 cups milk)
- ½ teaspoon cardamom powder
- 2 tablespoons nuts (pistas, cashews or almonds chopped finely)
- 1 teaspoon edible rose water or kewra water (optional)
Preparation for kalakand
- To go ahead with the kalakand recipe, first grease a plate.
- You can also use parchment paper or aluminium foil too. It will be easy to lift the sheet & cube the sweet. Set this aside.
- Optional – Roast the nuts slightly until hot & cool them. Chop them finely and keep aside. You can also use silvered almonds or chopped or pulsed pistachios and almonds.
- We need 250 grams crumbled soft paneer for this recipe. If you prefer to make fresh paneer, bring 6 cups of milk to a boil. Then add 1 to 2 tbsp lemon juice or 4 tbsp curd. Keep adding & stir until it curdles completely.
- When the milk curdles completely, drain to a colander lined with a muslin cloth. Rinse well with more clean water to get rid of the sour flavor & taste. Squeeze the excess whey and make a knot. Hang it for 20 to 30 mins.
How to make kalakand
- Stir together condensed milk and crumbled paneer in a heavy bottom pan.
- Cook on a low to medium heat stirring constantly to prevent burning.
- After a short while, it becomes a thick mass and will begin to leave the sides of the pan.
- Add kewra water or rose water & cardamom powder. Mix well. Do not overcook. The mixture has to be moist and juicy but not dry.
- When you see the mixture leaves the sides yet remains juicy (not runny) transfer the kalakand immediately to the foil or greased plate.
- Spread it to ¾ inch thickness. Smoothen the top evenly and sprinkle nuts and lightly tuck them in with the spatula.
- Refrigerate kalakand for at least 2 hours. It will set to a soft set burfi. Then cut to desired shapes. Kalakand is best served chilled.
NUTRITION (estimation only)
- To make substitute condensed milk, boil 2 cups full fat milk with sugar until it reduces to 1 cup. Then add paneer.
- To make your own paneer for this recipe, simply boil 6 cups full fat milk and curdle it with yogurt or lemon juice. Rinse it well. drain the whey for 30 mins and use. (more in the step-by-step photos).
- In some countries milkmaid (condensed milk) is sold in 392 grams tins. You can also use that.
- Highly suggested using a heavy bottom pan. Stainless steel heavy bottom pan too works fine.
- Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty .
- Kalakand keeps good for 4 to 6 days if refrigerated. Serve chilled.
If you do not prefer to serve chilled, you can leave it out for around 30 mins before serving. It comes down to room temperature. Or can warm for few seconds in microwave.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes