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 unless for celebrations. The lengthy process of reducing the milk to form the solids refrains most people from making this at home.
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.
You can also check this collection of 100 diwali recipes.
Kalakand recipe | How to make kalakand sweet | Instant kalakand
Ingredients (1 cup = 240ml )
Ingredients for kalakand
- 1 can Milkmaid (392 gms) full cream sweetened condensed milk
- 1 cups paneer crumbled & tightly packed
- 2 tbsp Milk optional
- ¼ tsp cardamom powder or elaichi or 1 tsp kewra water or rose water
- 2 tbsp nuts – pistas, cashews or almonds chopped finely
Preparation for kalakand
- To go ahead with the kalakand recipe, first grease a plate. You can use parchment paper or aluminium foil too. Keep it aside.
- Chop the nuts and keep aside. You can use silvered almonds or chopped or pulsed pistachios and almonds
- We need completely drained paneer for this recipe. Crumble it and keep aside. If you prefer to make fresh paneer, bring 5 cups of milk to a boil and add 1 to 2 tbsp lemon juice or 4 tbsp curd. Stir until it curdles. Drain to a colander lined with a cloth. Rinse well. Squeeze the excess whey and make a knot. Hang it until completely drained.
How to make kalakand
- Pour condensed milk to a heavy bottom pan and warm up on a low flame.
- Meanwhile add milk, paneer, kewra water or cardamom powder or rose water to the pan.
- Stir and mix well. Cook on a low to medium fire, stir constantly to prevent burning. After a short while, it becomes a thick mass and will begin to leave the sides of the pan. Do not overcook. The mixture has to be moist and juicy but not dry.
- Transfer the kalakand immediately to the foil or greased plate. Spread it to ¾ inch thickness. Smooth the top evenly and sprinkle nuts and lightly tuck them in.
- Refrigerate kalakand for at least 2 hours. Cut to desired shapes.
- Kalakand is best served chilles.
Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty
Kalakand keeps good for 2 to 3 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.
Highly suggested using a heavy bottom pan. Stainless steel heavy bottom pan too works fine.
Preparation for kalakand
1. For this recipe we need crumbled paneer. You can use store bought or homemade. Skip this section if you have paneer ready. To make paneer check this post on how to make soft paneer. Crumble the paneer and set aside.
I have also shared it here briefly. Bring 4 to 5 cups of milk to a boil.
2. Squeeze in 1 to 2 tbsp lemon juice or you can add about 4 tbsp 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.
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 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 milkmaid to a heavy bottom pan and begin to warm up on a low to medium flame.
9. Add paneer, milk(optional) and kewra / rose water or cardamom powder.
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. 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.
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 2 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 it can be warmed for few seconds in microwave.