Easy kalakand with paneer and condensed milk as main ingredients. Very simple and quick mithai you can prepare for a sweet treat.
Kalakand 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 kalakand before in my life, also have not tasted this sweet. Tried this last month for posting this Diwali.
This one from Milkmaid video sounded easy and simple to try. No ghee, just fat form paneer in this sweet.
I am yet to plan Diwali sweets and snacks, but it will be the usual ones that Vj and Aj likes.
Use fresh paneer for soft kalakand. I used frozen in this recipe though.
Easy kalakand recipe
- 2 cups Paneer grated (250 gm) Fresh paneer works best
- ½ tin Condensed milk Milkmaid (200 ml)
- 2 tablespoon Sugar optional
- 1 tablespoon Milk powder
- 2 Cardamom crushed
- 5 Pistachios
- Keep paneer in hot water until soft.
- Drain and squeeze excess water.
- Place it in a blender and use the pulse button to crumble it finely.
- 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 tray, greased with ghee. I 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. Decorate by pressing roasted pistachios in each square.
- 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 can be omitted, but recommended as it helps to bind and give some richness to the sweet.
1. To make kalakand, thaw paneer completely if using frozen, by 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.
2. In a mixing bowl, place the condensed milk, paneer, sugar, milk powder, cardamom powder.
3. 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.
4. Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.
5. Pour it to the greased plate and let it set until it cools down. You can cut kalakand when it is warm, into squares. You can also decorate kalakand by pressing roasted pistachios in each square.
Soft, rich and easy to make paneer sweet – Kalakand! Delicious! Perfect for last minute Diwali preparation.