Kalakand - Indian Milk cake / Quick Kalakand Recipe - Diwali special / Festive Cooking

Kalakand is a popular Indian sweet made out of solidified sweetened milk and cottage Cheese. Traditionally kalakand is made in a huge pan by boiling large amounts of milk , stirring continuously till it is thickened with sugar and dry fruits , which is quite cumbersome and time consuming.

 But this creamy delicacy can be easily made at home with few ingredients and comparatively short time. Crumbled fresh Paneer (Cottage Cheese) is mixed with Milk powder , Sugar and unsweetened condensed milk and cooked on a low to medium flame until thickened which takes just 12-15 minutes or so. It is further flavored with Cardamom powder and topped with lots of dry fruits .

                                

 This Diwali try out this super easy recipe and enjoy the melt in mouth creamy delicacy with your loved ones. I have made this with home made crumbled paneer. You may use store bought , but fresh Paneer will give better results. If you are using sweetened Condensed milk, you may reduce the sugar or completely omit it as per your taste.

Ingredients: Makes 9 medium size kalakand pieces.

• 1 Cup Fresh crumbled Cottage Cheese / Paneer (200 gram)
• 1/2 Cup Milk Powder (100 gram)
• 1/4 Cup Sugar (50 gram)
• 1/4 Cup unsweetened Condensed Milk (50 ml)
• 1/4 tsp of Cardamom powder
• Few strands of saffron 
• 2-3 tbsp of Pistachios and Almonds for garnishing

  Method:

1. Combine the crumbled Paneer, Condensed milk , Sugar and Milk Powder in a non stick pan and keep on gas stove with low to medium flame.

  2. Mix well and cook on a medium flame for 12-15 minutes or until the mixture thickens and leaves sides of the pan while stirring continuously , scrapping the sides of the pan.

 4.  When the mixture looks dry enough with only little moisture content , put off the flame. Add cardamom powder and mix well. Immediately transfer the mixture to a greased deep thali (i have used cake pan ) and spread it evenly. 

  

   5.  Garnish it with Saffron strands, Almond and Pistachio slivers and pat it lightly so that they stick well to the kalakand. Cut it into desired shapes on cooling . 

  6. This kalakand remains fresh for 1 week on refrigeration. 

  For more sweet Diwali recipes , check my posts on Suji and Coconut Ladoos , Rasgulla , Dates and Nuts Ladoo. Khoya Gulab jamun , Nariyal Burfi, Almond and Chocolate Ladoo , Apple Rabadi , Anarsa