Kalakand is a classic Indian milk cake dessert with a rich, melt-in-your-mouth texture and mildly sweet flavor, perfect for festive occasions or as a treat for special moments. Made with just a few ingredients like condensed milk, paneer, and a hint of cardamom, this dessert offers a creamy, indulgent experience and is easy to make at home.
Silky Kalakand Delight
Course: DessertCuisine: IndianDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
30
minutesCalories
150
kcalIngredients
Full cream milk – 1 liter
Paneer (cottage cheese) – 200 grams (crumbled)
Sugar – ½ cup (adjust to taste)
Cardamom powder – ½ teaspoon
Ghee – 1 tablespoon (for greasing)
Chopped nuts (almonds, pistachios) – 2 tablespoons
Lemon juice or vinegar – 1 tablespoon (for curdling milk)
Directions
- Prepare Paneer:
- Boil half of the milk (500 ml) in a large pan.
- Add lemon juice or vinegar, stirring until the milk curdles.
- Strain the curdled milk through a muslin cloth to separate the paneer, then rinse under cold water to remove sourness. Squeeze out excess water and set aside.
- Cook the Kalakand Base:
- In a non-stick pan, heat the remaining milk (500 ml) over medium heat. Boil until it reduces to half, stirring frequently to avoid burning.
- Add crumbled paneer to the reduced milk, stirring continuously.
- Sweeten and Flavor:
- Add sugar and continue cooking on low heat until the mixture thickens and starts leaving the sides of the pan.
- Mix in cardamom powder for a lovely aroma.
- Set the Kalakand:
- Grease a square or rectangular plate with ghee and pour the Kalakand mixture onto it, spreading it evenly.
- Garnish with chopped nuts, gently pressing them into the surface.
- Cooling and Serving:
- Allow it to cool at room temperature, then refrigerate for an hour to set.
- Cut into squares and serve.
Notes
- Enjoy your homemade Kalakand with friends and family! Let me know if you need any other festive recipes