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    Home Β» Recipes Β» Sweets

    Easy Paneer Kalakand recipe - 2 ways

    October 6, 2014 by Raks Anand 41 Comments / Jump to Recipe

    Easy paneer kalakand with just 3 main ingredients that is very simple and quick mithai you can prepare for a sweet treat.

    easy paneer kalakand
    Easy kalakand with paneer, condensed milk

    This one from Milkmaid video sounded easy and simple to try. No ghee, just fat from paneer in this sweet.

    Check out my paneer kheer recipe and my sandesh recipe, which also uses paneer as main ingredient.

    Jump to:
    • About
    • Why I love this?
    • Stepwise photos
    • Easy paneer rose kalakand
    • Recipe card

    About

    Kalakand is a milk based sweet with just 2 main ingredients milk and sugar. Traditionally, kalakand is made by boiling milk, then curdling it with curd or vinegar.

    After that, the grainy textured milk solid is cooked with sugar and cardamom is used for flavor.

    This sweet is different from barfi as this is really softer than burfi which have firmer texture.

    Kalakand is very popular in North and east India in mithai shops as well as perfect for celebrations and festivals.

    Ingredients for paneer kalakand

    Ingredients used for this easy paneer kalakand are:

    • Paneer
    • Sweetened condensed milk
    • Sugar
    • Cardamom
    • Milk powder
    easy kalakand
    Paneer kalakand sweet

    Why I love this?

    Unlike the traditional way, this takes less time to make this paneer kalakand. Because we use readymade paneer and condensed milk for quicker results.

    Fresh paneer works best than frozen as it gives softer results. You can also make it with ricotta cheese instead of paneer.

    What to do with curdled milk?

    You can use up the curdled milk immediately to make this kalakand sweet.

    Related recipes

    • Rasgulla
    • Rasmalai recipe
    • Malai ladoo
    • Paneer recipes

    Stepwise photos

    Prep paneer

    1. To make kalakand, firstly keep paneer immersed in hot water for 10 mins.

    Secondly, drain and squeeze the excess water. After that, place it in a blender and use the pulse button to crumble it.

    grind paneer

    2. Then in a mixing bowl, take the condensed milk, paneer, sugar, milk powder and cardamom powder.

    mix sugar, condensed milk

    Cooking

    3. Furthermore, mix well and pour it to a non-stick pan. Also keep a tray, greased with ghee. To be precise, I used a square tiffin box, lined with baking sheet for easy un molding.

    heat in a pan

    4. Keep mixing in medium flame for 4 minutes or until it starts leaving the sides of the pan.

    cook it

    Set

    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.

    set, cut

    Soft, rich as well as easy to make paneer sweet Kalakand! Delicious and Perfect for last minute Diwali preparation.

    kalakand recipe
    kalakand with paneer

    Easy paneer rose kalakand

    Instant pot Diwali recipes - Rose kalakand

    rose kalakand instant pot

    I prepared this using fully Instant pot. Turned out perfect, so people living in dorms as bachelors can source the simple ingredients and make in IP itself.

    Quick to whip up in just 10 mins, Easy Rose Kalakand made in Instant Pot Duo. Another beginner friendly recipe for Diwali, even dorm students can make.
    Using beetroot juice to avoid artificial food colour and rose water instead of essence.

    Servings: 8-9 pieces
    Ingredients

    • 250 grams Fresh Paneer
    • 200 ml Sweetened condensed milk
    • 2 tablespoon Sugar, optional
    • 1 tablespoon Milk powder
    • 2 teaspoon Beetroot juice (I ground raw beetroot to extract juice) You can use 2 drops of pink food colour too.
    • 1 teaspoon Rose water or 2-3 drops rose essence
    • 5 Pistachios

    INSTRUCTIONS

    1. Keep paneer in hot water until soft. Drain excess water.
    2. Place it in a blender and crumble it.
    place in blender
    crumbled paneer

    3. Start Instant Pot Duo in Saute mode, Normal, 10 minutes.

    Place the condensed milk, paneer, sugar, milk powder, rose water and beetroot juice in it.

    condensed milk
    rose essence

    4. Keep mixing until it starts leaving the sides of the pan and thickens.

    cook in instant pot
    thickened paneer rose kalakand

    5. Spread in a greased/ lined tray and let it set until it cools down.

    set
    level

    6. You can cut it when it is warm, into squares. Decorate by pressing roasted and sliced pistachios in each square.

    cut
    rose kalakand ready

    Notes

    • The sweet tastes best when served chilled.
    • Ricotta cheese can be used in place of paneer. Cooking time may vary.
    • Milk powder can be omitted, but recommended as it helps to bind and give some richness to the sweet.

    Recipe card

    easy kalakand
    Print Pin
    5 from 2 votes

    Easy paneer kalakand recipe

    Easy kalakand with paneer and condensed milk as main ingredients. Very easy to prepare sweet, making it perfect for celebrations.
    Course Sweets
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings 9 pieces
    Cup measurements

    Ingredients

    • 2 cups Paneer grated (250 gm) Fresh paneer works best
    • Β½ tin Condensed milk Milkmaid (200 ml)
    • 2 tablespoon Sugar optional
    • 1 tablespoon Milk powder
    • 2 Cardamom crushed
    • 5 Pistachios
    Prevent your screen from going dark

    Instructions

    Process paneer

    • 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.

    Make easy paneer kalakand

    • 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.

    Setting

    • 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.

    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.Β 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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other Sweets recipes

    • Gajak | Jaggery sweet
      Sesame Gajak recipe | Diwali sweets
    • thega-therattipal
      Thengai therattipal, thengai therattupal | Traditional Diwali sweets
    • khaja-recipe
      Crispy & juicy Khaja recipe
    • carrot-mysore-pak
      Carrot Mysore pak recipe, Diwali sweets

    Reader Interactions

    Comments

    1. lavina agarwal

      October 06, 2014 at 12:35 pm

      Yummmy sweet with easy steps. .thanks for sharing

      Reply
    2. Ramya Venkateswaran

      October 06, 2014 at 12:47 pm

      Yummy kalakand .yet to make this one

      Reply
    3. Sowmya Sundararajan

      October 06, 2014 at 1:03 pm

      Simple and nice.

      Reply
    4. mangalore

      October 06, 2014 at 5:16 pm

      Thakns for the wonderful blog
      My wife is doin good job in the kitchen, all because of you. Keep up the good work

      Reply
    5. Kurinji

      October 06, 2014 at 5:52 pm

      tempting clicks....

      Reply
    6. mani raja

      October 06, 2014 at 7:07 pm

      I am cook in hotel ur dish help for me thanks

      Reply
    7. Linsy Patel

      October 06, 2014 at 10:54 pm

      looks very tempting, next time ihave paneer will make this for sure.

      Reply
    8. Hamaree Rasoi

      October 07, 2014 at 1:39 am

      Awesome and delicious looking kalakand recipes. I could almost taste them.
      Deepa

      Reply
    9. Durga Karthik.

      October 07, 2014 at 5:41 am

      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.

      Reply
    10. Unknown

      October 07, 2014 at 9:54 am

      Hi raks

      Reply
    11. Unknown

      October 07, 2014 at 9:57 am

      Please post tasty beetroot juice

      Reply
    12. Raks anand

      October 07, 2014 at 10:20 am

      Sure, will post πŸ™‚

      Reply
    13. Jayanthi Sindhiya

      October 07, 2014 at 10:20 am

      Awesome clicks!!!

      Reply
    14. Raks anand

      October 07, 2014 at 10:20 am

      Will try and post

      Reply
    15. coolsongs

      October 07, 2014 at 11:20 am

      Wow tempting... my favourite sweet ... never thought it would be so easy.. sure will try..
      and also give me kalakand and bournvita mix recipe.. πŸ™‚ thank you raks for rocking ... u helped me in laddu too with immediate reply

      Reply
    16. Sathya Priya

      October 07, 2014 at 2:50 pm

      Really easy one ..THanks raji ..Perfect they look

      Reply
    17. Durga Karthik.

      October 08, 2014 at 5:25 am

      Thanks in advance.

      Reply
    18. Poonkulali

      October 10, 2014 at 7:14 am

      Will prepare this for diwali....

      Reply
    19. Shalini Mahesh

      October 22, 2014 at 3:58 am

      akka i did it πŸ™‚ thanks a bunch and diwali wishes to you...

      Reply
    20. Savitha

      October 22, 2014 at 3:59 am

      Hi Raks, thanks for such easy sweet recipe. I tried it today, it tastes really yummy πŸ™‚
      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!!

      Reply
    21. Raks anand

      October 22, 2014 at 4:03 am

      Did you thawed the frozen paneer before making? My be your paneer retained some water.

      Reply
    22. Savitha

      October 29, 2014 at 10:28 am

      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 πŸ™‚

      Reply
    23. faiza

      November 02, 2014 at 11:05 am

      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

      Reply
    24. spandana

      December 19, 2014 at 12:37 pm

      Can I substitute the milk powder with something else? Please suggest an alternative.

      Reply
    25. srimathy

      September 22, 2016 at 2:46 pm

      Thank you for such a quick and easy sweet πŸ™‚

      Reply
    26. Kriths

      October 18, 2016 at 8:06 am

      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

      Reply
    27. Raks anand

      October 18, 2016 at 8:09 am

      I am not sure if the consistency will be the same or no.

      Reply
    28. Neha Sukheja

      October 30, 2016 at 1:02 am

      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..

      Reply
    29. Dhruv

      November 03, 2016 at 6:08 am

      Consistency becomes a little more dense but tastes great nonetheless. This is a superb recipe.

      Reply
    30. Thilak saravanan

      July 18, 2017 at 9:41 am

      Milk powder is must ? Any substitute i could use ?

      Reply
    31. Raks anand

      July 18, 2017 at 10:02 am

      Just skip it

      Reply
    32. Jansy

      August 12, 2017 at 1:16 am

      Hello Raji, The photos looks really yummy..Can you please let me know how many days can this be stored?

      Reply
    33. Raks anand

      August 12, 2017 at 1:47 am

      Best when consumed within 2 days.

      Reply
    34. Ruchi

      October 23, 2017 at 9:31 am

      Hi,
      Yummy recipe! Thanks a lot for sharing πŸ™‚
      A quick question: What, if at all, can be used as a substitute for milk powder?

      Reply
    35. Raks anand

      October 23, 2017 at 11:22 am

      It's optional πŸ™‚

      Reply
    36. Ruchi

      October 27, 2017 at 3:55 am

      Thanks! πŸ™‚
      Made it without milk powder. Was worried about the consistency but it turned out just perfect!

      Reply
    37. Raks anand

      October 27, 2017 at 4:07 am

      πŸ™‚ (y)

      Reply
    38. Mallika

      August 20, 2020 at 2:07 am

      What can I substitute for milk powder? Would rice flour work?

      Reply
      • Raks Anand

        August 20, 2020 at 5:23 pm

        Yes, do not add more as it could affect the sweetness. You can skip it totally too.

        Reply
        • Sandy

          January 07, 2022 at 7:44 am

          If i make fresh paneer at home that’s kind that crumble already. Do i still need to put in blender?

          Reply
          • Raks Anand

            January 07, 2022 at 8:54 pm

            If it is crumbled, then no need.

            Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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