This Kalakand recipe is an easy sweet made with paneer. Just few ingredients and your sweet is ready within minutes with very less effort. I have not tried this before in my life, also have not tasted this sweet. Tried this last month for posting this Diwali. This one sounded easy and simple to try. No ghee, just paneer is the fat in this sweet. I am yet to plan Diwali sweets and Diwali snacks for this Diwali 2014, but it will be the usual sweets that Vj and Aj likes. Mostly Badusha, Gulab jamun, maida burfi, thenkuzhal murukku. Stay tuned for an authentic recipe coming up next and also few easy recipes to follow it🤩. 
Easy Kalakand recipe| Diwali sweets
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 15 mins | Cook time: 5 mins | Makes: 9
Prep Time: 15 mins | Cook time: 5 mins | Makes: 9
Ingredients
Paneer, grated – 2 cups (250 gm)
Condensed milk (Milkmaid) – 1/2 tin (200 ml)
Sugar (optional) – 2 tblsp
Milk powder (Dairy whitener) – 1 tblsp
Cardamom powder – 2 pinches
Pistachios – 5 for decoration
Condensed milk (Milkmaid) – 1/2 tin (200 ml)
Sugar (optional) – 2 tblsp
Milk powder (Dairy whitener) – 1 tblsp
Cardamom powder – 2 pinches
Pistachios – 5 for decoration
Method
- Thaw paneer completely either by keep it outside for few hours or keeping immersed in hot water for 10 mins. Drain and squeeze water. Place it in a blender and use the pulse button and crumble it.
- In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.
- Mix well and pour it to a non-stick pan. Also keep a plate, greased with ghee. I used a square tiffin box, lined with baking sheet.
- Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.
- Pour it to the greased plate and let it set until it cools down. You can cut it when it is warm, into squares. You can decorate by pressing roasted pistachios in each square.
Notes
- I saw the recipe in milkmaid youtube video and they had not used sugar. but the sweetness was less for me, so I added sugar.
- The sweet tastes best next day after being refrigerated.
- You can mix a pinch of saffron dissolved in 2 tblsp of warm milk and mix with the kalakand in step 2.
- Rose essence also can be added 2 drops in place of cardamom.
- Fresh chenna can be used in place of paneer. Cooking time may vary.
- Its best way to use a curdled milk.
- Milk powder/ dairy creamer can be omitted, but recommended as it helps to bind and give some richness to the sweet.
Soft, rich and easy to make paneer sweet – Kalakand! Delicious! Perfect for last minute Diwali preparation. 
Yummmy sweet with easy steps. .thanks for sharing
Yummy kalakand .yet to make this one
Simple and nice.
Thakns for the wonderful blog
My wife is doin good job in the kitchen, all because of you. Keep up the good work
tempting clicks….
I am cook in hotel ur dish help for me thanks
looks very tempting, next time ihave paneer will make this for sure.
Awesome and delicious looking kalakand recipes. I could almost taste them.
Deepa
So nice to see.By the by please post bonda and sweet bonda recipe.My mom is asking me but difficult to find in the web.i think bonda is not vadai maavu shaped like balls.There is something different in it.Please share with us if you know.
Hi raks
Please post tasty beetroot juice
Sure, will post 🙂
Awesome clicks!!!
Will try and post
Wow tempting… my favourite sweet … never thought it would be so easy.. sure will try..
and also give me kalakand and bournvita mix recipe.. 🙂 thank you raks for rocking … u helped me in laddu too with immediate reply
Really easy one ..THanks raji ..Perfect they look
Thanks in advance.
Will prepare this for diwali….
akka i did it 🙂 thanks a bunch and diwali wishes to you…
Hi Raks, thanks for such easy sweet recipe. I tried it today, it tastes really yummy 🙂
I have a doubt, while the sweet is set down for cooling & when I cut them its leaving out watery juice behind.. What did I do wrong raks!!
Did you thawed the frozen paneer before making? My be your paneer retained some water.
Oh.. That cud be possible.. I thawed the Paneer, but did not squeeze it!! Now after keeping in fridge for abt 8 hrs, it holds shape well & tastes great!! Thank you 🙂
Dear Rak, i made the kala kand today but after cutting the watery liquid came our if it . i thawed my paneer in hot water like around 2 mins before crumbling it . can you suggest what causes the water . it also feels like the material isnot stick together properly like in form of tickia. when i tried to transfer into serving plate 2 of the pieces broke into pieces. plz help
Can I substitute the milk powder with something else? Please suggest an alternative.
Thank you for such a quick and easy sweet 🙂
Hey Raks,
Can you please tell me if I can give it more time on the pan to make it little brownish. I am interested in getting the brownish color for the Kalakandh.
TIA
Krithiga
I am not sure if the consistency will be the same or no.
Tried the recipe for Diwali and it turned out fabulous. Was as easy to make as stated. Added a little more Condensed milk to make it slightly sweeter instead of sugar. Everyone loved it. Thanks..
Consistency becomes a little more dense but tastes great nonetheless. This is a superb recipe.
Milk powder is must ? Any substitute i could use ?
Just skip it
Hello Raji, The photos looks really yummy..Can you please let me know how many days can this be stored?
Best when consumed within 2 days.
Hi,
Yummy recipe! Thanks a lot for sharing 🙂
A quick question: What, if at all, can be used as a substitute for milk powder?
It's optional 🙂
Thanks! 🙂
Made it without milk powder. Was worried about the consistency but it turned out just perfect!
🙂 (y)