Kalakand Recipe (Quick Indian Milkcake)

Kalakand is a popular Indian Sweet that is traditionally made out of solidified, sweetened milk and Chhena or Paneer (Indian Cottage cheese). The sweet has unique creamy, moist and granular texture.

It tastes best when using homemade paneer, which is made by boiling milk and adding a small amount of lemon juice to the boiling milk. This causes the milk to curdle into a substance akin to cottage cheese, which is then rinsed to clear the lemon juice as well as drained of excess water using some fine cloth. This preparation method is time taking but it gives the most authentic taste. You can also use store bought paneer instead.

Kalakand is traditionally prepared by boiling a large amount of milk and stirring it continuously till it is thickened. This recipe is a quick variation of the original recipe where I have used condensed milk instead and takes just 15 mins to prepare.

Ingredients For Quick Kalakand Recipe

• 250 Paneer, crumbled
• 400 gm (1 Can) Sweetened Condensed Milk
• 1 Tablespoon Sugar
• 1 Teaspoon Cardamom Powder
• 6-7 Strands Kesar (Saffron)
• 1 Teaspoon Rose Water / Kewra
• 6-7 Pistachios, crushed
• 6-7 Almonds, crushed

Step By Step Instructions With Photos for Kalakand Recipe

• If using fresh homemade Paneer of Chhena, crumble it gently. If using store bought Paneer grate it.
• Add sweetened condensed milk to a heavy bottomed pan and add the crumbled paneer to it.
• Add sugar, cardamom powder and rose water to the mixture. Do not add too much sugar as the condensed milk already contains sugar.
• Keep stirring the mixture on low-medium flame for 10 minutes as it thickens and reduces. Do not overcook otherwise the paneer crumbs will become hard.
• Coat a dish with oil and pour the mixture evenly into it. You can also use a foil or sheet to set the mixture.
• Crush the dry fruits coarsely and spread them evenly over the mixture. You can also add Kesar (Saffron Strands) to the mixture. Using the back of a spoon gently press the dry fruits into the mixture and even it out.
• Let the mixture set in the refrigerator for 2-3 hours. Once it has cooled down, cut it into square/rectangular pieces. You can combine the leftover parts and shape them into rectangles as well or just eat them as is.
• Kalakand is ready. You can serve it chilled or at room temperature.