A quick and easy two ingredient Kalakand recipe that gets done in 15 minutes flat. The easiest way to make kalakand sweet instantly with step-wise pictures.

The next recipe in my Deepavali Sweets and Snacks series is a sweet recipe – Kalakand. If you haven’t noticed, I am alternating my posts from sweets and snacks every day. As ribbon pakoda got featured yesterday, it had to be a sweet today. What I have for today is a very easy recipe – in fact it is so easy that has only two main ingredients. So this is a shortcut recipe, not the traditional one that’s made from full cream milk and sugar, stirring continuously after hours to thicken, like this Paalkova.

This simple and easy kalakand recipe is also very quick to make, it takes just 15 minutes to make this and it gives a good number of pieces too. While the traditional method of making kalakand will give you the best results, who has all the time and arm power to make something from scratch?! This recipe will work for even beginners, as there is nothing too technical about it. And if you are pressed for time, still trying to make best looking sweet, this recipe is definitely for you!

So the two main ingredients that work the magic in this easy and quick kalakand recipe are condensed milk and paneer/cottage cheese. Now this recipe is all over the internet and there is nothing unique about it. Whoever invented it first is pure genius, no doubt. Every recipe calls for different proportions of the two ingredients and I went with what worked for me – based on the texture and sweetness. You also need one tiny clue – when to switch off the flame. That would determine whether your kalakand can be cut into perfect pieces. Learn how to make this simple kalakand sweet below.

How to make Kalakand | Easy Kalakand Recipe –

📖 Recipe

Kalakand | Easy Kalakand Recipe

Ramya

Easiest milk barfi recipe!

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Prep Time 10

Cook Time 10

Total Time 1 20

Course Desserts, Sweets

Cuisine North Indian

Servings pieces

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

Instructions

First grease a tray or plate with little ghee and line it with parchment paper. It is optional, but makes it very easy to remove the pieces later.
In a nonstick pan heat condensed milk, grated paneer and milk.
Mix it well together and heat it on low flame. The mixture becomes runny, so don’t worry about it.
As it begins to froth from the edges, add green cardamom powder and continue cooking it on low to medium flame constantly stirring.
In about 5 mins, it begins to solidify again. Scrape the sides of the pan and continue stirring constantly, making sure not to burn it.
As it begins to come together, add two drops of rose essence if using. As you constantly stir it, it will soon leave the sides of the pan.
When the spoon is dragged across the pan, the mixture should leave the sides. Remove from heat. Cooking it any further will make it dry and crumbly.
Pour over the mixture onto the greased pan and even it out.
Sprinkle slivered pistachios and almonds on top, pressed them in slightly. Keep this covered in a refrigerator for 1 hour at the minimum.
After an hour, remove from the fridge and cut into squares.
Store them in an air tight container. Shelf-life is 2 days outside at room temperature and upto a week if stored in the fridge.

Keyword Desserts, Sweets

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Detailed step-wise picture recipe of making Kalakand | Easy Kalakand Recipe –

First grease a tray or plate with little ghee and line it with parchment paper. It is optional, but makes it very easy to remove the pieces later.

In a nonstick pan heat condensed milk, grated paneer and milk.

Mix it well together and heat it on low flame. The mixture becomes runny, so don’t worry about it.

As it begins to froth from the edges, add green cardamom powder and continue cooking it on low to medium flame constantly stirring.

In about 5 mins, it begins to solidify again. Scrape the sides of the pan and continue stirring constantly, making sure not to burn it.

As it begins to come together, add two drops of rose essence if using. As you constantly stir it, it will soon leave the sides of the pan.

When the spoon is dragged across the pan, the mixture should leave the sides. Remove from heat. Cooking it any further will make it dry and crumbly.

Pour over the mixture onto the greased pan and even it out.

Sprinkle slivered pistachios and almonds on top, pressed them in slightly. Keep this covered in a refrigerator for 1 hour at the minimum.

After an hour, remove from the fridge and cut into squares.

Store them in an air tight container. Shelf-life is 2 days outside at room temperature and upto a week if stored in the fridge.

Note –

Using good moist paneer is the key to this recipe. You could use homemade paneer for best results or go with branded packs.
If you don’t prefer it sweet, add additional 100gms of grated paneer.
If you prefer extra sweetness, add 2 tablespoon of sugar.
Rose essence is completely optional but we love the fragrance which also removes any milk smell.
This recipe can also be made in microwave.

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