Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Desserts /Sweet dishes /Mithai / Kalakand Recipe WITH Video, Instant Kalakand, How to Make Kalakand

Kalakand Recipe WITH Video, Instant Kalakand, How to Make Kalakand

by

Jump to Recipe Print Recipe

Instant Kalakand- Indian milk fudge made with condensed milk and cottage cheese.

Instant Kalakand is a popular and  traditional Indian sweet .The traditional way of making Kalakand is very time consuming, but using paneer/cottage cheese make it easy and quick. Since this is largely based on the milk solids (paneer) – I have described the paneer process as well for making this recipe in the video, as a lot of people do not have easy access to paneer, or good quality paneer. If you are lucky enough to have paneer available handily – you can make this recipe a lot faster by using the ready made paneer. Malai paneer works best for Kalakand.

Kalakand sweet is soft and grainy in texture. For making kalakand crumbled cottage cheese and condensed milk is cooked together, few nuts and cardamom are added at the final stage and a delicious sweet is ready to serve. To add some more texture – you can easily get creative with this recipe. You can add ‘feeka sev’ (unsalted sev) to make it a sev burfi, or add a lot of coconut flakes to it to make it a coconut flavoured kalakand. You can also add a large amounts of finely chopped nuts to make it a slightly more crunchy and nutty kalakand – almost like a cross between my very popular Anjeer ki Burfi  and Kalakand. Instead of using the anjeer as a binder for the nuts – you will end up using the kalakand. A rather fancy way of having nuts and milk together 🙂

You can also try these delicious Dessert and sweets –

Maayeka Kalakand Photo

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook , Twitter and Instagram for more delicious recipes and updates
Print Recipe
5 from 3 votes

How to Make Kalakand / Milk Fudge

Kalakand- Indian milk fudge made with condensed milk and cottage cheese.

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Desserts/Sweets/Mithai, Festive Recipe
Cuisine: Bengali Cuisine
Keyword: kalakand
Servings: 24 people
Author: Anjana Chaturvedi

Ingredients


  • 2 liter Full fat Milk
  • 400 ml Milkmaid /condensed milk
  • 3 tbsp Milk Powder / Doodh Ka Powder
  • 1/2 tsp Citric Acid/nimbu phool/taatri
  • 1/2 tsp Cardamom Powder / Elaichi Powder
  • 15 Pistachio / Pista
  • 3 Silvar leaf/ Chaandi ka vark

Instructions

  • In a heavy bottom pan add milk and let it come to a boil.Mix citric acid in 1.5 tbsp of water and mix well and keep aside.

  • When milk start boiling add the dissolved citric acid in it.Cook on low flame till the milk curdle completely.

  • Put a muslin cloth over a strainer and strain the curdled milk in it.Wash it well with fresh water to remove all the traces of citric acid .

  • Tightly tie the cloth and put some weight over it to strain the whey.wait for around 15 minutes.

  • In a nonstick pan or heavy bottom pan add the condensed milk and heat it for a minute.Add crumbled paneer(no need to mash the paneer,just crumble it) in it and cook on medium heat for 5 minutes .

  • Keep stirring the mixture otherwise it may stick to the bottom of the pan and burn.

  • Now add milk powder and cook till the mixture started to thicken and started leaving the pan and looks lumpy like a dough.Add chopped pistachio and cardamom powder.

  • Spread the mixture in a greased plate and level it with a greased spatula.The thickness of kalakand should be around 1/2 inch .

  • Apply silvar vark or sprinkle some chopped nuts over it.Let it set for minimum 25- 30 minutes.

  • Cut into pieces and serve.

Notes

NOTE-
You can also use vinegar or lemon juice to curdle the milk instead of citric acid .
Can also add some rose water or kewra water instead of cardamom powder.

Comments

  1. Maayeka says

    @Hi vandana
    I used sweet condensed milk(milkmaid) in this ,but if that was not available we can also use evaporated or unsweetened condensed milk and sugar.

  2. Vandana says

    Dear Anjana ji,
    I love Kalakand. This recipe is so easy, I'd love to try and make it. But did you use sweetened condensed milk? Like the Amul can available or do we add unsweetened condensed milk and add sugar or sugar syrup later? Please reply…

  13. shamma says

    Wow what a recipe……can you please post mathura ka peda recipe my husband love it….but I can't find any good recipe for that….please post it …this is a request.