Kalakand is a delicious mouth-watering sweet made by simmering paneer with condensed milk and garnishing with nuts & flavours. Kalakand is a good choice of sweet to make during Diwali and on special occasions.
This Kalakand recipe is authentic and tastes just like the ones in sweet shops. Kalakand is one among the sweet recipes that I wanted to try for this Diwali. I browsed around several recipes, checked few cookbooks too but I was not convinced as I wanted to a kalakand recipe to replicate the ones in sweet shops.So finally I tried the recipe from a small supplementary book that my perimma gave me years back.I modified the measures alone(as it was in gm measures) and tried .
I love kalakand for the grainy texture and milk flavour.This kalakand recipe came close to the one in sweet shops though the color of kalakand in shops in slightly on the brown shade but taste wise I am completely satisfied with the results.Also hubby who tasted the first one, gave a big thumps up and said its the best….happy me. As you know I usually have this habit of trying recipes from scratch atleast for the first time, then I may take the short route. So that’s the reason I made fresh paneer for kalakand, but I guess sure it makes a difference.
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Kalakand
Ingredients
- 3 cups + 1 cup milk
- 1/4 cup curd
- 2 tbsp condensed milk
- 1/4 cup sugar
- 1/8 tsp cardamom powder
- 5 nos pistachios
Instructions
- Boil 3 cups of milk, when its about to boil add curd and keep the flame to low. Keep mixing till the water separates.
- Keep stirring until the whey separates completely. Now switch off.
- Filter the whey and collect it in a container(check my notes how to use whey water). Now collect the paneer.
- Wash it once in running cold water. Set aside.
- Now boil 1 cup of milk, simmer and let it become half in quantity.
- Then add condensed milk.
- Once the milk is reduced, add paneer and sugar.
- Let it boil but keep in medium low else it will get burnt easily. Add cardamom powder.
- Once it gets thick like a whole mass, with bubbles at the edges, switch off.
- Now spread this mixture in a plate and level it at the sides and top.
- Garnish with chopped pistachios and saffron strands.
- Refrigerate it for an hour. Then cut into pieces and serve.
- Keep refrigerated. Enjoy Kalakand!
Notes
- You can use whey water for kneading chapathi dough / for making rasgulla / for making paneer.
- Reduce milk and then add paneer else the mixture will take time to get thick by that time paneer will get tough.
- You can even use store bought paneer too but I recommend using homemade fresh paneer as it gives a great texture and taste.
- Do the entire process in medium low, else the mixture will easily get burnt.
- It is recommended to refrigerate the mixture for a while before you mark pieces so that you get clean neat pieces.
- You can even add saffron strands while the milk is boiling to get a kesar flavored kalakand.
- Do not overcook, the mixture should be moist.
- Keeps well for 3 days but keep refrigerated. I haven't tried after 3 days so not sure.
- I used nonstick pan so it was easy for me as it does not stick much.
- Adding condensed milk gives a richness, flavour and mild color to kalakand which I recommend adding.
- If milk curdles, you can make best use of it but making this sweet.
Kalakand Recipe Step by Step
- Boil 3 cups of milk, when its about to boil add curd and keep the flame to low.Keep mixing till the water separates.
- Keep stirring until the whey separates completely.Now switch off.Filter the whey and collect it in a container(check my notes how to use whey water).Now collect the paneer.
- Wash it once in running cold water.Set aside.Now boil 1 cup of milk, simmer and let it become half in quantity.Then add condensed milk.
- Once the milk is reduced add paneer and sugar.
- Let it boil but keep in medium low else it will get burnt easily.Add cardamom powder.Once it gets thick like a whole mass, with bubbles at the edges,Switch off.Now spread this mixture in a plate and level it at the sides and top.Garnish with chopped pistachios and saffron strands.
- Refrigerate it for an hour.Then cut into pieces and serve.
Keep refrigerated.
Expert Tips
- You can use whey water for kneading chapathi dough / for making rasgulla / for making paneer.
- Reduce milk and then add paneer else the mixture will take time to get thick by that time paneer will get tough.
- You can even use store bought paneer too but I recommend using homemade fresh paneer as it gives a great texture and taste.
- Do the entire process in medium low, else the mixture will easily get burnt.
- It is recommended to refrigerate the mixture for a while before you mark pieces so that you get clean neat pieces.
- You can even add saffron strands while the milk is boiling to get a kesar flavoured kalakand.
- Do not overcook, the mixture should be moist.
- Keeps well for 3 days but keep refrigerated.I haven’t tried after 3 days so not sure.
- I used nonstick pan so it was easy for me as it does not stick much.
- Adding condensed milk gives a richness, flavour and mild color to kalakand which I recommend adding.
- If milk curdles, you can make best use of it but making this sweet 🙂
Sowmya Sundararajan
Looks exactly like the ones we get in sweet shops. Superb. Happy Deepavali in advance Sharmi
Deepa
Looks yummy.
Divs
kalakand with kesar is looking sinful amd pretty perfect with that lovely grainy texture. bookmarked!
Aishwarya Ramani
How to use whey water? Couldn't find it in your notes..
blackforest FH
What is curd & how can make it?
vinay kohli
Curd is Indian yogurt, you can also use 2 teaspoons of lemon syrup instead of curd for this recipe…
Vama Dattani
I just love kalakand. Can eat dozens.
JAGANNATHAN UMA
Hi, I tried today. But before I could finish the process, I could see water seperating again from the mixture. What might have gone wrong. Is it overcooked or what?
SHARMILEE J
If the paneer has water then when added to milk will again curdle the milk and leave out water….
leena patel
IS IT WHOLE MILK OR COW MILK THAT YOU HAVE USED
SHARMILEE J
I used full fat milk for this sweet
leena patel
thanks will try it soon
sandhya
Ma'am, If we use store bought paneer, do we have to begin the recipe by heating one cup milk? Also, How much gms paneer should we add to the same recipe if store bought?
SHARMILEE J
Yes you can start from boiling one cup of milk if store bought paneer is used, you can use about 1/3 cup of grated paneer
Niyatee Ravipat
Is it okay if we skip the condensed milk, if its not available at hand?
SHARMILEE J
Yes you can skip that and try…..
Mystery
Hi. I tried your recipe today. It turned out delicious. I felt my prices are a bit brittle but not breakable. It's great. Thank you. I used sliced almonds instead of pistachio.
Archana Singaravel
I tried it sharmi…:) got appreciated from everyone in family.. Credit goes to yu 🙂
Archana Singaravel
I tried it sharmi…:) got appreciated from everyone in family.. Credit goes to yu 🙂
Indu P
HI Sharmi, I tried this yesterday. I just halved ur qty. For the paneer I took 1&1/2 cups milk and 30 ml (1/8 cup) store bought yogurt. Though I kept stirring for more then 20 mins I dint get the whey water separation like yours. only the qty went reducing but mine remained like your 3rd picture. I dont know what went wrong. Do I need to increase the yogurt qty? Pls advise. I want to try it again.
SHARMILEE J
If it doesnt curdle add more curd …or else try with lemon juice next time