Quick Kalakand recipe

kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time. milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably.

This kalkand is a jhatpat (quick) recipe. only two ingredients are required.

Easy kalakand recipe


  • 400gramssweetened condensed milk
  • ¾ teaspoon cardamom powder (choti elaichi powder)
  • 1 tablespoon sugar (optional)
  • 1 teaspoon rose water (optional)
  • 10 to 12 pistachios (pista)
  • 10 to 12 cashews or almonds (kaju or badam)
  • 7 to 8 strands of saffron (kesar) – optional
  • Paneer 250 to 300 grams
  • preparation
  1. Grease a pan or a thali with some ghee
    Crush coarsely pistachios, saffron and cashews , almonds in a mortar-pestle. you can also slice the dry fruits.
  • Grate paneer. you can also crumble the paneer. if the paneer is refrigerated, then I suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble.
  • Procesedure
    1. Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.
      Add the grated or crumbled paneer to the condensed milk. mix very well.
    2. Add some sugar as you feel the sweet taste was less for us. I added 1 tbsp sugar. You can check the taste and add accordingly.
    3. Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
    4. Stir the mixture often so that it does not stick to the bottom of the pan.
    5. The kalakand mixture will start thickening as it simmers and begins to cook.
    6. When the mixture gets thickened well and looks like one mass, switch off the flame.
    7. It took approx 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, the kalakand mixture should have some moisture and should look dry.
    8. Remove the pan from the flame. add 3/4 tsp cardamom powder. stir very well.
    9. Setting of kalakand
      1. Now pour the kalakand mixture in the prepared plate or thali

        Shake the pan gently so that the mixture spreads evenly. you can also level with a spoon or spatula.

      2. Sprinkle coarsely crushed dry fruits all over the kalakand.
      3. Gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set.
      4. After it sets, slice the kalakand and serve. in case if you cannot slice the kalakand. It tastes delicacy
      5. Serve kalakand as a sweet or as a dessert.

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