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Kalakand recipe / Instant kalakand / How to make kalakandKalakand recipe is an popular Indian sweet recipe made from reducing milk and sugar it is similar to making palkova. Traditional way to make kalakand is long process as milk is curdled and then reduced till it thickens. But this is instant that we can prepare in just 10 minutes if you have paneer and condensed milk in hand. This is set burfi and grainy texture with lots of nuts in it. This is very popular in North india and commonly sold in sweet stalls.
This Instant kalakand requires only 2 ingredients paneer and condensed milk for best kalakand use homemade paneer. I have shared homemade paneer recipe in this blog already. You can also use store bought paneer if you are not able to make at home.
You can add dry fruits of your choice but include pistachios in it. For flavorings i add cardamom you can add both cardamom and rose water . If using homemade paneer and if its fresh just crumble and use it if it is store bought grate the paneer so that you dont get bigger chunks. Use heavy bottom pan or non stick pan as condensed milk burns quickly. stir it continuosly to avoid burning.
Kalakand recipe / Instant kalakand / How to make kalakand
Ingredients
- 200-250 Paneer
- 1 tin Condensed milk (400 gms)
- 1/4 tsp Cardamom powder
- Mixed nuts
Instructions
- Firstly grease the plate and set aside
- Chop the nuts or pulse them in a blender and set aside
To make paneer
- Boil 1.5 lt milk once it starts to boil add 1 tbsp lemon juice or vinegar to curdle
- Strain the curdled milk to separate the whey water and paneer
- Rest it for 30 minutes
- Then crumble and use it
To make kalakand
- In a heavy bottom pan pour 1 tin condensed milk and warm it on low flame
- Now add 250gms of crumbled paneer and 2 tbsp milk and stir it on low flame
- Stir it continuously to avoid burning, it becomes thick and it leaves the side of the pan
- Now add cardamom powder and mix and switch of the flame
- Then pour it to greased plate and set it
- Sprinkle the mixed nuts on top and press them slightly
- Leave it 1 or 2 hours to cool down then slice it and serve
- Delicious kalakand is ready see texture
