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Kalakand a milk-based dessert, that is soft and grainy in texture, a variation from Milk Burfi. Traditionally it is a North Indian sweet but now it is popular in other Indian states also.
Making kalakand in a traditional way is a long process where milk is boiled and cooked on a slow flame, till milk starts to thicken, then citric acid or alum is added to it to separate the water and milk solids. Once most of the whey evaporates, the mixture is cooked to desired consistency and poured in a greased pan to set. But these days when we all want fresh home cooked food/sweets without the pain of sweating in kitchen quick shortcuts come to our rescue. This is a real quick recipe that shortens the long process of Kalakand making to just 15 mins.
I got this easy and quick recipe of Kalakand from a Tarla Dalal show ‘Cook it up Tarla Dalal’ around 15 years back. I am a fan of hers like many others and love her easy and quick take on traditional recipes.
To make Kalakand we need fresh Indian Cottage Cheese(homemade/store bought), cream, milk powder, sugar, some saffron (kesar) strands(optional) cardamom powder a square dish to set the mixture.
Take a non-stick pan or heavy bottomed pan and combine all the ingredients. Switch on the flame to medium.
Start cooking the mixture on low flame, stirring continuously. Cook for 10-12 minutes until the mixture starts to leave the sides of the pan. Don’t overcook the mixture, if the mixture gets thick you won’t get the texture of kalakand it will be more of burfi like(refer to my post for Chenna Burfi). Kalanad is very soft, creamy and grainy after setting.
Once you get the desired consistency of mixture, transfer it to a greased square dish or you can also set the mixture in muffin liners. Top with chopped nuts of your choice. Press the nuts lightly to the mixture so that they stick to the top. Let it sit in refrigerator 3-4 hrs before cutting into squares. If you are making a big batch store in the refrigerator and finish off within 3-4 days.
A soft creamy and grainy Indian dessert(sweet) made from fresh Indian Cottage Cheese. Learn to make in 4 easy steps in 15 mins
- Fresh Paneer (Indian Cottage Cheese)- 3/4 Cup
- Milk powder- 8 Tbsp
- Sugar- 1/2 Cup
- Cream- 1/2 Cup
- Cardamom (elaichi) powder- 1 Tsp
- Saffron strands- 4-5
- Combine all the ingredients in a non-stick pan.
- Cook over a medium flame, stirring continuously for approximately 10 to 15 minutes till the mixture thickens and leaves the sides of the pan.
- Spread the mixture onto a greased cake tin or square dish of 7×7.
- Garnish with finely chopped almonds/pistachios.
- Keep it for setting for at least 3-4 hrs, cut into pieces and serve.
Make this real quick and simple dessert on your special occasions or make any day to make it special. Make it when you are fasting for your sweet cravings.
Give me your feedback on the recipe and post a picture of your kalakand when you make it, here or on my Facebook page foodtrails25.
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