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+ servings

Kalakand

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings8 pieces
AuthorSharmilee J

Ingredients

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.
Nutrition Facts
Kalakand
Amount Per Serving (75 g)
Calories 271 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 116mg5%
Potassium 454mg13%
Carbohydrates 36g12%
Fiber 0.2g1%
Sugar 36g40%
Protein 10g20%
Vitamin A 446IU9%
Vitamin C 1mg1%
Calcium 356mg36%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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