What Is The Process Of Making Kalakand?

SWEET TOOTH

Kalakand

If you're craving something sweet, rich, and utterly desi, Kalakand might just be the answer. This soft, juicy, and mildly grainy milk cake is a staple at Indian festivals and celebrations. The best part? You can whip it up at home in under 30 minutes with just a few ingredients! 

Learn how to make soft and delicious Kalakand at home with this easy Kalakand recipe. A rich, creamy Indian sweet perfect for festivals and special occasions.

Whether it’s Diwali, Raksha Bandhan, or simply a day you want to treat yourself, this kalakand recipe will have everyone asking for seconds. Let’s get cooking!

Ingredients for 8–10 servings

400g of sweetened condensed milk from a can

250g (about 1 cup) of crumbled paneer, either homemade or purchased

One tablespoon of clarified butter, or ghee

1/4 teaspoon of elaichi (cardamom powder)

A few optional saffron strands

One tablespoon of milk (to soak the saffron)

Dry fruits for garnish

Instructions 

Step 1: Prepare the saffron (fancy but optional).

soak saffron threads in warm milk.This gives your kalakand a beautiful scent and a golden glow.

Step 2: Mix Condensed Milk and Paneer

Combine the condensed milk and crumbled paneer in a non-stick skillet. Verify that no lumps are present.

Cook the mixture in step three.

Add the saffron milk (if using) and cardamom powder after 10 to 12 minutes. Continue cooking until the mixture separates from the pan's sides and combines into a soft dough.

Step 4: Prepare the Kalakand Pour the ingredients into a square or rectangular dish that has been lightly oiled with ghee. Using a spatula, evenly flatten it.

On top, scatter the chopped nuts and gently press to adhere.

Step 5: Slice and Chill

To fully set, let it cool at room temperature for 10 to 15 minutes and then place it in the refrigerator for 1 to 2 hours.

Slice into diamonds or squares and serve cold.