Super fudgy, grainy, and delicious instant kalakand is a delectable Indian sweet dish that you have to make this festivities.
Kalakand
Here is our recipe for Popular Indian Sweet Kalakand. Kalakand is a very rick milk cake and is known for its soft and grainy texture. Traditionally Kalakand sweet takes very long to make it. The recipe shown here is instant and requires only paneer, condensed milk, and cardamom.
Normally the halwai make kalakand with khoya/milk solids made from fresh milk that takes at least 2-3 hours to prepare the khoya itself. Later on, it is cooked with paneer and sugar and that is another time-consuming process. This INSTANT KALAKAND is a rescue from the tedious traditional sweet and the taste is as amazing as the latter.
So to make kalakand all you need is basically three ingredients and that is chenna, condensed milk, and cardamom powder. If you are going to make chenna at home from the milk then it will take 15-20 minutes otherwise if you will be using a store-bought paneer then it will take only 10 minutes to prepare the kalakand.
Ingredients Needed for Kalakand
- Milk: Full fat whole milk is required to make kalakand.
- Condensed Milk: Sweetened condensed milk
- Cardamom: Fresh or store bought green cardamom powder.
How to make Instant Kalakand
In a saucepan heat, the milk and let it boil. Once the milk is boiled simmer the heat.
Add lemon juice to the milk while stirring. It will start curdling. Keep string and adding the lemon juice until you see clear yellow whey separated from milk. Using a mesh strainer and a cheesecloth strain the chenna and separate the water.
Wash the chenna with the eater a couple of times to remove the tanginess provided by the lemon juice. Squeeze out all the excess water from the chenna and keep it aside.
In a heavy bottom, the pan adds one can condense milk and crumbled chenna. Cook on low heat and keep stirring. It will start loosening a bit.
Now keep stirring until the mixture thickens, it may take 8-12 minutes to thicken the mixture properly. Add cardamom powder and mix well. Transfer the mixture into the prepared tray.
Press with the back of the spoon to level the kalakand. Sprinkle chopped nuts and press them into the kalakand.
Keep it aside at room temperature and then place it in the refrigerator to set for about 2 hours. Cut into pieces. Serve and enjoy.
Serving and Storage
Serve kalakand as such or with a glass of milk. Store the leftovers in air-tight containers for up to 2-3 days. They can stay fresh in the refrigerator for up to a week.
Pro Tips
- Make sure to keep the heat on low throughout the cooking.
- Keep stirring or else the kalakand mixture might get burned at the bottom of the pan.
- Make sure to let the mixture set properly before cutting into pieces.
- You can add any of your nut topping on the kalakand or leave it as such.
Like kalakand, try these recipes…
Instant Kalakand
Super fudgy, grainy and delicious instant kalakand is a delectable Indian sweet dish that you have to make this festivities.
- 1 can condensed milk
- 6 1/2 cups or 1.5 liter whole milk
- 1 teaspoon cardamom powder
- juice of one lemon
- 1/4 cup nuts to decorate optional
On stovetop
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In a saucepan heat milk and let it boil. Once the milk is boiled simmer the heat.
-
Add lemon juice in the milk while stirring. It will start curdling. Keep string and adding the lemon juice until you see clear yellow whey separated from milk.
-
Using a mash strainer and a cheesecloth strain the chenna and separate the water.
-
Wash the chenna with eater a couple of timesto remove tanginess provided by the lemon juice.
-
Squeeze out all the excess water from the chenna and keep it aside.
-
In a heavy bottom pan add one can condensed milk and crumbled chenna.
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Cook on low heat and keep stirring. It will start loosening a bit.
-
Now keep stirring until the mixture thickens, it may take 8-12 minutes to thicken the mixture properly. Add cardamom powder and mix well.
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Transfer the mixture into prepared tray.
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Press with the back of the spoon to level the kalakand.
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Sprinkle chopped nuts and press them into the kalakand.
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Keep it aside at room temperature and then placeit int the refrigerator to set for about 2 hours.
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Cut into pieces. Serve and enjoy.
In instant pot
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Add milk and lemon juice in instant pot. Place and close the lid, close the steam valve and set the timer for 5 minutes on low pressure.
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When timer beeps, natural release the steam for 10 minutes. The milk must be curdled with whey separated.
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Using oven gloves, carefully remove the instant pot and strain the milk solids over a muslin cloth lined strainer.Wash it with clean water for a couple of times.
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Gather the edges of the cheesecloth and squeeze out all the excess whey.
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Bring the squeezed chenna back to washed instant pot, add a can of condensed milk and mix well. Place and close the lid.
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Close the steam valve and set the timer on 6minutes on low pressure.
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Quick release the steam valve, stir the kalakand mixture and transfer it into a lined square baking tray.
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Let the kalakand set for few hours,cut into pieces.
- Make sure to keep the heat on low throughout the cooking.
- Keep stirring or else the kalakand mixture might get burned at the bottom of the pan.
- Make sure to let the mixture set properly before cutting it into pieces.
- You can add any of your nut toppings on the kalakand or leave it as such.
