Kalakand is a scrumptious, rich sweet dish that is a staple in most Indian homes, particularly in the North. The texture and taste of this homemade recipe are very similar to the one you get in the mithai shops and is very easy to make as well. Check out the recipe.
Here are some more Indian Mithai recipes, that I make at home during festivals and special occasions – Bread Malai Roll, Malpua, Kesar Phirni, Gulab Jamun, Mango Phirni, Mawa Kachori, Balushahi, Lauki Ka Halwa, Suji Ka Halwa, Kaju Ki Barfi and Puran Poli.
About This Recipe
Kalakand is a scrumptious sweet dish that is popular in most Indian homes, particularly in the North, and is served during festivals and special occasions.
It is made with mainly two ingredients – milk and sugar. This Indian sweet is flavored with cardamom powder that adds a subtle flavor in the sweet.
You can make this sweet to enjoy after your everyday meals as it is not as heavy as other Indian desserts, but it tastes the best when consumed fresh.
Every time I have extra milk in my fridge, either it goes into making fresh paneer or if we are in the mood to eat something sweet, Kalakand is prepared.
You can even flavor this Indian dessert and make variations such as Kesar, Chocolate, Mango Kalakand, etc.
This dessert requires some muscle work to come together. So make it when you have some time at hand and energy to stand by the stove and stir the mixture until it cooks to desired consistency.
This homemade Dessert is,
- Easy to make
- Better than the store-bought one
- Perfect for festivals
Milk – Use full fat or full cream milk to prepare Kalakand, as it gives the best results. Buffalo milk will yield white while the cow’s milk will yield yellowish kalakand.
Lemon Juice – Lemon juice is added in the boiled milk to curdle the same and prepare Chenna out of it. You can even use white distilled vinegar instead of lemon juice to curdle the milk.
Sugar – You can adjust the amount of sugar according to your taste.
Ghee – Ghee is used to grease the tray, where we will set the Kalakand.
Cardamom Powder – This ingredient makes all the difference. It adds a subtle yet delicious flavor, which makes it even more delicious.
Pistachios – Pistachios are used to garnish the Kalakand, If you like, you can chop more dry fruits such as almonds and cashews to top the same.
Silver Foil – To make it look even more appealing, apply some silver foil or chandi varak on top.
Step By Step Recipe
Heat 1 litre milk in a pan.
When the milk comes to a boil, simmer the heat. Add lemon juice to the milk.
The milk will curdle.
Switch off the heat and drain the milk in a cotton cloth.
Bring the sides of the cloth together and drain all the whey from the chenna. Run the cloth under fresh water to remove any trace of lemon from it.
Bring the milk in the other pan to a boil.
Add this paneer in the other pan when the milk has reduced to half.
Cook till the mixture starts to leave the sides of the pan. Add sugar and cook for another 2-3 minutes.
Add cardamom powder.
Grease a plate with ghee. Pour the mixture in the greased plate and spread evenly.
Garnish with pistachio slivers and silver foil. Let the Kalakand set. When set, cut into small pieces.
Frequently Asked Questions
Both of them are mostly the same. But Kalakand sweet is white in color whereas Milk Cake has a brown hue to it. The process to make Kalakand is the same, but if you keep the Kalakand for more time in the container itself instead of cooling it, it gets the brown color due to the heat and caramelization, and that is called Milk Cake.
You will need :
1 cup Chenna
1-¼ cup Khoya
Ghee, as required
¼ cup sugar, you can add more if you like it sweet
½ teaspoon Cardamom Powder
Pistachios and Silver Foil, to garnish
You can even use Khoya to make Kalakand. Firstly, mix khoya and chenna in a pan and cook it on low flame for about 10 to 12 minutes. It will get soft as it cooks.
Once it is done, add ghee, powdered sugar, cardamom powder and let it cook for another 15 minutes. You will notice that the mixture will leave sides after 12 to 15 minutes.
Add a little more ghee, mix, and switch off the stove. Add in a greased plate, flatten from the top and let it cool down. Garnish with pistachio slivers and silver foil.
Once it cools down properly, cut into desired pieces, and serve.
You will need:
400 gram Ricotta Cheese, whole milk or part skimmed ricotta
1-½ cups Condensed Milk
⅓ cup Milk Powder
1 tablespoon Sugar
½ teaspoon Cardamom Powder
Pistachios, chopped (as required)
To make Kalakand using Ricotta Cheese, you will need condensed milk. In a nonstick pan, add ricotta cheese, condensed milk, milk powder, and sugar.
Mix all the ingredients properly and see that there are no lumps left. Once mixed, switch on the stove.
Cook on low medium heat for about 10 to 15 minutes. It will slowly become thick.
Once it becomes thick, add in more ghee, and cook for another 2 minutes.
Finally, add in cardamom powder, give it a mix and switch off the stove. Take the mixture out in a greased plate and top it with crushed pistachios. Let it cool down properly, cut into pieces, and serve.
To make Instant Kalakand, add condensed milk to the pan and cook on low heat. After some time, add in crumbled paneer and milk.
Cook on low medium heat till the mixture becomes thick. Now add in cardamom powder, give it a mix and switch off the stove. Add in a greased plate, garnish with pistachios, cool and serve.
You can even follow the above two recipes – Khoya Kalakand and Ricotta Cheese Kalakand to make Instant Kalakand.
You can store Kalakand in an airtight container for about 2 days at room temperature. In the refrigerator, it will stay good for about 3 to 4 days.
- 2 litre Full Fat Milk
- 2 tsp Lemon juice
- ½ cup Powdered Sugar
- 1 tsp Cardamom powder
- ½ tsp Ghee
- 8-10 Pistachios (slivered)
- Bring one litre milk to a boil.
- When the milk comes to a boil, simmer the heat.
- Add lemon juice to the milk.
- The milk will curdle.
- Switch off the gas and drain the milk in a cotton cloth.
- Bring the sides of the cloth together and drain all the whey from the chenna.
- Run the cloth under fresh water to remove any trace of lemon from it.
- Heat other 1 litre milk in another non stick pan.
- Cook on medium heat untl the milk is reduced to half. Keep stirring continuously.
- Add the chenna in the reduced milk and mix well.
- Cook till the mixture starts to leave the sides of the pan. Keep stirring continuously.
- Add powdered sugar and cook for another 2-3 minutes.
- Add cardamom powder and mix well.
- Grease a plate with ghee.
- Pour the mixture in the greased plate and spread evenly.
- Garnish with pistachio slivers and silver foil.
- Let the kalakand set for an hour.
- When set, cut into small pieces.
- It can be stored in an airtight container for 2-3 days in refrigerator.