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Kalakand Sweet Recipe

Time and servings

Nutrition

Per pieces.

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About

Milk Kalakand, also known as Kalakand Mithai Sweet, is a rich and traditional dessert from North and Eastern India. People make it using milk and sugar to create a soft, grainy sweet that melts in the mouth. It draws inspiration from Bengali sweets like rasgulla and rasmalai but comes with its own unique texture and square shape. Families prepare Kalakand during festivals like Diwali, Ganesh Chaturthi, and Holi. It brings joy and celebration to every occasion. You can also pack it in gift boxes to share with friends and loved ones. The barfi-shaped pieces look elegant and taste divine. This sweet never fails to impress guests at parties or family gatherings. It always adds a festive touch to the dessert table. You can prepare Kalakand in many simple ways using ingredients available at home. The most common method uses fresh cow’s milk and sugar. You can make it instantly using condensed milk and milk powder. Some also use grated paneer and sugar syrup for a quicker version. Paneer or chenna forms the base in most variations. You can enhance the flavour by adding fruit purees like mango, apple, or orange. Berries also add a fresh twist to the classic sweet. People love experimenting with these variations during special occasions. No matter the method, Instant Kalakand always delights with its rich taste and soft texture. Fun Fact:
Kalakand may look simple, but it has royal roots in Indian cuisine. Its grainy yet creamy texture makes it a timeless favourite across all ages.

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Ingredients

  • 3 litre milk
  • 2 tbsp vinegar
  • ¾ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp nuts (chopped)

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Instructions

  1. firstly, in a large vessel take 2-litre milk and get to a boil.
  2. once the milk comes to a boil add 2 tbsp vinegar and mix well.
  3. add vinegar until the milk curdles.
  4. drain off the milk and rinse with water. rinsing with water helps to remove sourness.
  5. now squeeze off the water and transfer to a large plate.
  6. mash the paneer to smooth texture. keep aside.
  7. in a large kadai, heat 1-litre milk.
  8. stir and get to a boil.
  9. continue to boil until the milk reduces to half.
  10. add ¾ cup sugar and mix until the sugar dissolves.
  11. further, add prepared paneer and mix well.
  12. continue to cook until the mixture starts to separate the pan.
  13. further, add ¼ tsp cardamom powder and mix well.
  14. now transfer the mixture to the tray and level up.
  15. top with chopped nuts and press gently.
  16. rest for 8 hours or until it sets completely.
  17. cut into pieces and is ready to serve.
  18. finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.

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Step-by-step

1
Firstly, take 2 litres of milk in a large vessel and get to a boil.
2
Once the milk comes to a boil, add 2 tbsp of vinegar and mix well.
3
Add vinegar until the milk curdles.
4
Drain off the milk and rinse with water. Rinsing with water helps to remove sourness.
5
Now squeeze off the water and transfer to a large plate.
6
Mash the paneer to smooth the texture. Keep aside.
7
In a large Kadai, heat 1 litre of milk.
8
Stir and get to a boil.
9
Continue to boil until the milk is reduced to half.
10
Add ¾ cup sugar and mix until the sugar dissolves.
11
Furthermore, add prepared paneer and mix well.
12
Continue to cook until the mixture starts to separate from the pan.
13
Furthermore, add ¼ tsp cardamom powder and mix well.
14
Now, transfer the mixture to the tray and level up.
15
Top with chopped nuts and press gently.
16
Rest for 8 hours or until it sets ultimately.
17
Cut into pieces and ready to serve.
18
Finally, enjoy the kalakand recipe with chopped nuts for a week when refrigerated.kalakand sweet recipe

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Video

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Tips

Instant Kalakand Mithai made with milk powder is a quick and fuss-free way to enjoy this rich Indian dessert. Here are 5 crisp tips to make the best Instant Kalakand with milk powder:
  1. Full-Fat Milk Powder – Use full-fat or whole milk powder for a creamy and rich texture. Low-fat powder can make the sweet dry or crumbly.
  2. Condensed Milk – Mix milk powder with sweetened condensed milk for instant sweetness and smooth consistency. This combo saves time and enhances flavour.
  3. Stir on Low Heat – Keep the flame low and stir gently to avoid lumps. This ensures the mixture thickens evenly without sticking to the pan.
  4. Ghee for Extra Softness – Add a spoon of ghee while cooking to give the kalakand a soft, melt-in-mouth finish. It also adds a slight shine to the mithai.
  5. Set Firmly – Spread the mixture in a greased tray and allow it to cool completely. This makes cutting easier and keeps the shape perfect.

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Notes

  • Firstly, use whole cream milk as it yields more paneer.
  • Also, adjust the amount of sugar to your taste.
  • Additionally, adding nuts is optional. However, crunchy bites will make it flavourful.
  • Finally, the Kalakand recipe tastes great when prepared and served fresh.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kalakand-sweet-recipe-kalakand-mithai/