Kalakand recipe or how to make easy kalakand at home or kalakand sweet with the step by step pictures. Kalakand is a famous north indian sweet prepared with evaporated milk, sugar, and paneer. Even khoya or milk powder can be used for making this recipe instead of Indian cottage cheese. This scrumptious dessert kalakand is simply easy to make at home. This milky white sweet looks like barfi which specially prepared on Diwali or Holi to spread happiness. It is similarly popular in Bengal, Bihar, Ajmer, Kashmir, and Punjab. This traditional mithai is also recognized by its danedar texture.
Kalakand is also described as indian milkcake in english. It is easily made at home with some simple ingredients like full-fat milk, homemade paneer or chenna, sugar, and cardamom powder. And lastly garnished this sweet with chopped almond and pistachios. Here, I didn’t add sugar at the beginning to prevent it become hard or chewy. This is the most important trick I applied here to make it perfect. Here I’ve also shared how to prepare the paneer in a quick and easy way for making this recipe.
A few years back, I prepared this recipe with curdled milk or spoiled milk which actually makes ricotta cheese. Though this ricotta cheese-based sweet was little time consuming but tastes great and that is the old method of making this indian mithai. Which I will discuss in my other post.
For making it at home, first I made the paneer or chenna from 1-liter full-fat milk. Then boil another 1 lit milk till it reached its one-fourth portion or thick evaporated form. Knead the paneer well and put the soft smooth paneer into that evaporated milk and cook for few mins. Lastly, add sugar and cook for few more mins to get this perfect indian kalakand.
It is a most common sweet in my kitchen. As Krishna Bhagavan prefers milk-based sweets, so this year I decide to offer this burfi to my Lord on this Janmashtami. However, for making its instant version cook the milk powder in milkmaid till getting thick. You may try this on any occasion, for any puja or to welcome your guest.
Even you may try some quick sweet recipes from my website
Happy Janmashtami to all of my readers. Prepare this quick and easy sweet at home. Please write down your valuable feedback in the comment box below.
kalakand recipe | How to make easy kalakand at home | kalakand sweet
Prep time: 5 mins
Cook time: 30-35 mins
Served in: 35-40 mins
Course: sweet / dessert
Cuisine: North Indian
Servings: 12 pieces
For making paneer
- 1-liter full-fat milk
- 1 tbsp lemon juice+ 1 tbsp water
- 2 cups of water(at room temperature)
For making this sweet
- 1-liter milk(full-fat milk)
- 200 gms Paneer(from 1 lit milk)
- 3/4 cup sugar
- 1 tsp cardamom powder
How to make kalakand recipe with step by step pictures
- Place a pan with 1 lit full-fat milk on the medium-high flame. Bring the milk to boil.
- Take a medium-sized lemon, cut and squeeze it. Add 1 tbsp water to this lemon juice to make it dilute. Strain it to remove the lemon seeds.
- Now when the milk will start to rise up, slow down the flame at its low. Then add the lemon juice to the milk.
- Stir the milk, when the milk starts to curdle, immediately turn off the heat.
- The greenish whey will be totally separated from the milk. Then strain the milk through a cotton cloth or muslin cloth lined strainer. As shown in the pic.
- Then slowly add 1-2 cups of water to it. Stir the panner to remove the sourness of lemon and release its heat.
- Then take all the edges of the cotton cloth together and make a pouch of paneer. And twist the mouth of this pouch hard, as much as you can. But don’t squeeze any other part of this paneer pouch. As shown in the pic.
- When the continuous flow of whey will get stopped and only stars dripping, stop squeezing.
- Remove all the edges of the cotton cloth first. Twist its edges from both sides ( as shown in the pic). Then tightly make a knot with the twisted edges. (as shown in the pic).
- Now put the paneer pouch on the strainer back. Then put a heavyweight on the pouch to remove the excess water. As shown in the pic.
- leave the weight for 15-20 mins. As shown in the pic.
- After 20 mins, fresh homemade paneer will be ready for making this sweet.
How to make kalakand
- First, 1-liter full-fat milk in a pan, place it on medium-high heat. Bring it to boil.
- Stir the milk and scrape the sides of the pan frequently with a spatula. As shown in the pic.
- Also frequently stir the bottom of the pan to avoid it from burning.
- Let the milk gets reduced to its one-fourth portion. Or when milk is on the stage of forming rabri. As shown in the pic.
- Or when the bottom of the pan will be easily visible for continuously twice or thrice time stirring. As shown in the pic. Then it’s the right time to add the soft mashed paneer to it.
- In between, I have already mashed the paneer with the help of my palm heel. And turned it into a soft smooth dough. soft smooth paneer is mandatory for this recipe. As shown in the pic.
- Now after mashing, add that soft and smooth paneer to the pan.
- Then completely mix the soft and smooth paneer with the milk and stir it continuously.
- Cook the paneer in thicken milk for 3 mins by stirring it continuously. And continuously scraping the side of the pan.
- After 3 mins, add 3/4 cup sugar to this milk-paneer mixture. Mix it nicely.
- Once the sugar melts down it releases water so the mixture will look little syrupy at this stage.
- In this stage, don’t stop stirring to avoid burning. Keep stirring as it will be thick so quickly.
- After 5-6 mins with continuous stirring, bubbles will start forming all over the surface. As shown in the pic.
- Then add the cardamom powder and mix nicely. Then immediately turn off the heat.
- Make sure moisture should remain in this sweet. As you can see moisture around the mixture in the pan. So don’t let it become more dry.
- Now take a plate or cake tin, first grease the tin well with ghee. Then pour the mixture in the cake tin or plate.
- Then use the spatula to spread the mixture evenly in the greased tin or plate.
- Now sprinkle chopped almond and pistachios all over the surface. Then little press the nuts down with a spatula or with your fingers. As shown in the pic.
- Now cool it down and then put it in the refrigerator for a minimum of 2-3 hours. Though I put it overnight.
- Take out the tin from the refrigerator, separate all sides with a knife from the cake tin or plate. As shown in the pics.
- And cut it into square-like burfi. Then slowly take it out from the tin or plate one by one. Keep it on another plate.
- Now this barfi shaped sweet is ready to serve. Celebrate this festive season with this mouthwatering Indian dessert.
- Don’t add the sugar at the beginning or while adding the paneer. Always add the sugar later for avoiding become hard or chewy.
- Always add the cardamom powder, at last, to keep the flavor remain the same.
- From 1 lit full-fat milk, about 200 gms paneer can be collected. Though that sometimes varies.
- Even you may prepare the paneer last night for making it the next day. Then you should put the paneer in the refrigerator in an airtight container.