Kalakand Recipe- Learn how to make popular Indian sweet Kalakand. It is moist, juicy & has a delicate grainy texture. Kalakand is a popular Indian sweet that often served during festivals like Diwali and pooja.

Sweets are essential for any festival in India. My husband is very fond of sweets and that motivates me to make lots of sweets at home. Indian desserts are very tempting and mouth-watering. Be it a scorching summer or a bone clattering winter Indian mithai is always too difficult to resist. A sumptuous meal is always incomplete without sweet dishes like gulab jamun, ras malai, kheer, or gajar ka halwa. Kalakand is a very simple sweet made with paneer or cottage cheese This Kalakand recipe is very simple, Just a few ingredients, and your sweet is ready within minutes with very little effort. 

This kalakand recipe is a very easy and quick recipe for the kalakand. It is made with mainly two ingredients- milk and sugar. This Indian sweet is flavored with cardamom powder and kewra essence that adds a subtle flavor to the sweet.

Ingredients To Make Kalakand :

Milk- Use full-fat milk to prepare kalakand, as it gives the best results. I prefer to use buffalo milk to make kalakand as this yields creamy white granulated kalakand.

Lemon Juice- Lemon Juice is added to the boiled milk to curdle it and prepare Chenna out of it. You can use white vinegar or curd instead of lemon juice to curdle the milk.

Sugar- Sugar can be adjusted according to your taste. 

Ghee- We use ghee just to grease the tray to set the kalakand.

Cardamom powder- This ingredient adds a subtle yet aromatic flavour. 

What is the difference between kalakand and milk cake? 

Kalakand and milk cake are moreover the same. The only difference is the colour. Milk cake is a little brownish in colour whereas kalakand is pure white. Although basic ingredients are the same, Milk cake is caramelised more by adding a special golden syrup which gives it that brownish tint.

 Step by Step Recipe- 

Step 1. Boil the milk in a large, thick-bottomed kadhai till it thickens slightly.

Step 2. Add the alum (phitkari)/ curd to the thickened milk and stir continuously till the milk becomes grainy.

Step 3. Cook till most of the moisture evaporates and a solid mass remains.

Step 4. Add the sugar and mix well. Cook for five or ten minutes longer until the mixture thickens again.

Step 5. Grease an aluminum tray with ghee.

Step 6. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.

Step 7. When completely set, decorate with silver varq and cut into squares or diamonds.

Quick Kalakand Recipe:

The trick to making instant kalakand is adding condensed or evaporated milk in addition to the basic paneer and milk. The method is very simple, Cook condensed milk on low heat in a pan for 2 min. Then add crumbled paneer or fresh chena and sugar cook until the mixture thickens. Now add cardamom and set in-tray.

Here are some more Indian mithai recipes which i make in different festivals

• Angoori Rasmalai || How To Make Perfect Rasmalai
• Gulab Jamun- A delicious Sweet
• How To Make Gujiya
• Chena murki ( A Bengali sweet ) / How To Make Chena Murki
• Kheer- An Indian Sweet
• SWEET VERMICELLI || MEETHI SEMIYAN

Kalakand Recipe

Recipe by MINAL SHARMACourse: Festival Recipes, INDIAN SWEETSCuisine: IndianDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

26

kcal

kalakand is an Indian sweet made with milk and sugar. This recipe is easy to make and the best sweet recipe for any festivals.

Ingredients

• Milk 2 liters

• Alum crushed1/4 teaspoon or 4 tsp curd

• Sugar 4 tablespoons

• Ghee 1/2 tablespoon

• FOR DECORATION

• Almonds thinly sliced15-20

• Silver warq (optional)

Directions

• Boil the milk in a large, thick-bottomed kadhai till it thickens slightly. Add the alum (phitkari)/ curd to the thickened milk and stir continuously till the milk becomes grainy.
• Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well. Cook for five or ten minutes longer until the mixture thickens again. Grease an aluminum tray with ghee.
• Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.
• When completely set, decorate with silver varq and cut into squares or diamonds.