Kalakand is a very delicious and tasty Indian Sweet Milk Cake Recipe. This creamy Kalakand Sweet Recipe is made with milk only. Sugar is used as a sweetener, and other ingredients like cardamom, almonds, and pistachios can be used for extra flavoring. People usually make it in a quick manner by using condensed milk but in this traditional recipe of making Kalakand, I’ll first curdle the milk to make Paneer and then simmer and thicken the milk to make this delicious sweet. This process is also very easy and makes the sweet more flavorful and the texture turns out to be very granular as it should be. Kalakand is a very versatile sweet too as there are many variations of it like Mango Kalakand and Chocolate Kalakand. Just follow this recipe following the step-by-step process with the photos and video below and make this amazing sweet at home this Diwali. Happy Diwali Everyone.
You can also check my homemade Paneer Recipe to make this amazing sweet dish. Also, check out my other festival special and traditional Indian Sweets Recipes like Coconut Ladoo, Motichoor Laddu, Til Laddu, Gulab Jamun, Rasmalai, Milk Peda, Kaju Katli, Gujiya, and Gajar Halwa.
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Kalakand Recipe Video
Ingredients for making Kalakand Sweet
- 1.5-liter full cream milk for making paneer
- 3 tbsp vinegar
- ½ liter milk for the sweet
- ½ cup sugar
- Chopped Pistachios
How To Make Kalakand with Milk(Step-by-Step)
1. Take 1.5 liter of full cream milk. Wait until one boils. Stir in between. You can also make Kalakand by thickening the milk but this method is more easier and makes the sweet more tasty.
2. Once a boil comes, turn off the flame and add 3 tbsp of vinegar. The “Chenna” or “Paneer” will get separated and the water will turn greenish. This process is very similar to that of making homemade Paneer from milk.
3. Strain the water and also wash the Paneer from normal water 2-3 times. Let the excess water drain off from the mixture. Keep it aside for now.
4. Take a pan/Kadai and add ½ liter milk. Let it come to a boil on a high flame. After it comes to a boil, stir it on medium flame to make it thick.
5. Once the milk is reduced to its half, add ½ cup of sugar. Don’t add all the sugar at once. First, add and mix half of it and then add another half. Mix it well and cook until the milk thickens.
6. In the meantime, mash the dried-out paneer mixture using a masher.
7. Add the Chenna/Paneer mixture to the milk and mix well on medium flame.
8. Now to set the kalakand, we will use an Ice cream plate. Press the sides evenly using a spatula. Leave it for 30 minutes so that it sets well.
9. Garnish with chopped Pistachios.
10. Cut it evenly into square pieces. The super delicious Kalakand sweet is ready.
Recipe Card
Kalakand Sweets Recipe
Ingredients
- 1.5 liter full cream milk for making paneer
- 3 tbsp vinegar
- ½ liter milk for the sweet
- ½ cup sugar
- Chopped Pistachios
Instructions
- Take 1.5 liter of full cream milk. Wait until one boil. Stir in between.
- Once a boil comes, turn off the flame and add 3 tbsp of vinegar. The “Chenna” or “Paneer” will get separated and the water will turn greenish.
- Strain the water and also wash the Paneer from normal water 2-3 times. Let the excess water drain off from the mixture. Keep it aside for now.
- Take a pan/Kadai and add ½ liter milk. Let it come to a boil on high flame. After it comes to a boil, stir it on medium flame to make it thick.
- Once the milk reduces to its half, add ½ cup of sugar. Don’t add all the sugar at once. First add and mix half of it and then add another half. Mix it well and cook until the milk thickens.
- In the meantime, mash the dried out paneer mixture using a masher.
- Add the Chenna/Paneer mixture to the milk and mix well on medium flame.
- Set it on a Ice cream plate. Press the sides evenly using a spatula. Leave it for 30 minutes so that it sets well.
- Garnish with chopped Pistachios.
- Cut it evenly into square pieces. The super delicious Kalakand sweet is ready.
