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kalakand recipe, quick kalakand recipe in 15 mins | indian milk cake recipe

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kalakand recipe, kalakand
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kalakand recipe with step by step photos – this is a two ingredient quick and tasty kalakand (indian milk cake) recipe in 15 minutes.

kalakand is a rich milk cake. one of the popular indian sweets. the traditional way of making kalakand is a long one and takes some time. milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. there are other methods too of making kalakand.

this kalkand is a jhatpat (quick) recipe. only two ingredients are required sweetened condensed milk and paneer or chenna. stir for 15 minutes. allow to set the kalakand for a couple of hours and you have the kalakand ready. paneer can be made a night before and refrigerated. thats what i did.

from the taste and texture you won’t come to know that the kalakand is made from condensed milk. the recipe gives a moist and granular textured kalakand.

i wanted too add kalakand recipe from a long time. during diwali i had a small batch of kalakand but did not add the recipe. some days back i made kalakand again. this time i took pics so that i can add in the blog too.

in the kalakand, you can add dry fruits as well flavorings of your choice. i usually add cardamom powder and rose water. you can even add saffron or for a fusion kind, even vanilla extract will be good. the recipe yields about ½ kg kalakand.

if you are looking for more sweets recipes then do check malpua, rabri, rasmalai, boondi ladoo, kaju katli and shahi tukra recipe.

kalakand recipe details below:

4.74 from 15 votes
kalakand recipe
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easy kalakand recipe | indian milk cake recipe
prep time
5 mins
cook time
15 mins
total time
20 mins
 
kalakand recipe - moist, granular two ingredient kalakand recipe in 15 minutes. made with paneer and sweetened condensed milk.
course: sweets
cuisine: north indian
servings: 500 grams
author: dassana
ingredients (1 cup = 250 ml)
  • 400 grams sweetened condensed milk or 1 tin or can
  • 250 to 300 grams paneer or 2 cups tightly packed grated or crumbled paneer
  • ¾ teaspoon cardamom powder (choti elaichi powder) or 6 to 7 green cardamoms - crushed in a mortar-pestle to a fine powder
  • 1 tablespoon sugar (optional)
  • 1 teaspoon rose water (optional)
  • 10 to 12 pistachios (pista)
  • 10 to 12 cashews or almonds (kaju or badam)
  • 7 to 8 strands of saffron (kesar) - optional
how to make recipe
preparation for kalakand recipe:
  1. grease a pan or a thali with some ghee or oil.
  2. crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. you can also slice the dry fruits.
  3. grate 250 to 300 grams paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it. if freshly made, then you can crumble it. crumble finely. there should be no chunks in the crumble.
making kalakand recipe:
  1. take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. i used amul mithai mate.
  2. add the grated or crumbled paneer to the condensed milk. mix very well.
  3. i did add some sugar as i felt the sweet taste was less for us. i added 1 tbsp sugar. you can check the taste and add accordingly.
  4. keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
  5. stir the mixture often so that it does not stick to the bottom of the pan.

  6. the kalakand mixture will start thickening as it simmers and begins to cook.

  7. when the mixture gets thickened well and looks like one mass, switch off the flame. 

  8. it took me 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. the kalakand mixture should have some moisture and should look dry.

  9. remove the pan from the flame. add 3/4 tsp cardamom powder. stir very well.
setting kalakand:

  1. now pour the kalakand mixture in the prepared pan (plate or thali).

  2. shake the pan gently so that the mixture spreads evenly. you can also level with a spoon or spatula.
  3. sprinkle coarsely crushed dry fruits all over the kalakand.
  4. gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. then keep in the fridge for a couple of hours for it to set.
  5. after it sets, slice the kalakand and serve. in case if you cannot slice the kalakand, then don't worry. you can just serve it with a spoon like a halwa. it still tastes delicious.
  6. serve kalakand as a sweet or as a dessert.


lets start step by step kalakand recipe:

1. grate 250 to 300 grams paneer. you can also crumble the paneer. if the paneer is refrigerated, then i suggest to grate it. if using freshly made paneer or chenna, then you can crumble it. crumble finely. there should be no chunks in the crumble. you should be able to get about 2 cups of tightly packed grated or crumbled paneer.

paneer for kalakand recipe

2. take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. i used amul mithai mate.

condensed milk for kalakand recipe

3. add the grated or crumbled paneer to the condensed milk.

paneer for kalakand recipe

4. mix very well.

making kalakand recipe

5. i did add some sugar as i felt the sweetness was less for us. i added 1 tbsp sugar. you can check the taste and add sugar accordingly.

sugar for kalakand recipe

6. keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.

cooking kalakand mixture

7. meanwhile grease a pan or a thali with some ghee or oil.

thali for kalakand recipe

8. stir the mixture often so that it does not stick to the bottom of the pan.

stir kalakand mixture

9. the kalakand mixture will start thickening as it simmers and begins to cook.

stir kalakand mixture

10. when the mixture gets thickened well, switch off the flame. it took me 15 minutes on a low flame. depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes. the mixture just need to get thickened well like you see in the below pic. the mixture should not look dry and some moisture should be there.

kalakand mixture

11. remove the pan from the flame. add ¾ tsp cardamom powder. stir very well.

cardamom powder for kalakand recipe

12. now pour the kalakand mixture in the prepared pan/plate/thali.

kalakand mixture in thali

13. shake the pan so that the mixture spreads evenly. you can also level with a spoon or spatula. crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. you can also slice the dry fruits.

kalakand mixture for making kalakand recipe

14. sprinkle coarsely crushed dry fruits or thinly sliced dry fruits all over the kalakand.

dry fruits for kalakand recipe

15. gently press the dry fruits with a spoon. cover and allow the kalakand to become warm or cool completely at room temperature. cover with a foil or lid and then keep in the fridge for a couple of hours to set.

making kalakand recipe

16. the kalakand after keeping in the fridge.

making kalakand recipe

17. slice kalakand with a knife. in case if you cannot slice the kalakand, then don’t worry. you can just serve it with a spoon like a halwa. it still tastes delicious.

kalakand recipe, kalakand

serve kalakand as a sweet or as a dessert.

kalakand recipe, kalakand




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Reader Interactions

{ 88 Responses }

  1. Hi Dassana,
    First of all thanks to your step by step photo and explanation in every pic helps me a lot as i am not comfortable with video ones. The best thing about your recipe is your way of explaining. It helps a novice like me to understand what mistakes i can do and what are the tips to improve upon.
    The kalakand came out very good and it did not crumble down. I am so happy 🙂
    Happy diwali to you and your family and thanks for sharing the recipes!!!

    • Welcome Manisha. Thanks for your appreciation and kind words. Glad to know that you liked the kalakand recipe as well as its presentation. Wishing Happy Diwali to you and your family.

  2. thank you so much for this wonderful recipe, Dassana. any suggestions on how do i make a mango-flavoured kalakand? that’s my favourite.

    • thanks anu. for mango flavored kalakand add some thick mango pulp after you add paneer. if the mango pulp is sweet, you can skip sugar. you can add about 1/3 to 1/2 cup of thick mango pulp.

  3. Thanks for sharing this recipe. Could you please let me know that instead of heating the paneer-condensed milk mixture, can it be steamed by keeping in a pressure cooker?

  5. Its really easy n delicious recipe. I made it on Diwali n was very much appreciated at home. Thanks for this awesome recipe.
    Anupam

  7. Dassana your recipes always come out so beautifully, even for someone like me who is clumsy in the kitchen! Here in the US, we Indian kids who were born here don’t always get to celebrate Diwali once we move away from our parents for school/work. Maybe we light sparklers or agarbathi, or eat store-bought mitthai, but we’re limited by insufficient cooking skills, or lack of access to Indian grocery stores, as well as by being away from family.

    Your recipes make it so easy to prepare Diwali sweets. I made this and it came out so well. I’ll be sharing with my friends as well as mailing to my parents. They will be so happy that I can still celebrate Diwali properly. Thank you Dassanathai for making me less homesick during Diwali. 🙂

    • i can understand anjali as i have been in a similar situation some years back. i know how does it feel and i have been homesick too. i felt good reading your comment. food are memories and we all have special memories related to festival and food plays a major part in it. i am so glad that the kalakand recipe, made you feel at home. also nice to know that you will be sending it to your parents. they will definitely feel good. wish you a happy diwali.

  9. I used another recipe using ‘Ricotta'[widely available in the U.S.]Wikipedia says ‘Kalakand is from Alwar,Rajastand.I didn’t have enough pistachios,so I tosted walnuts in a toaster oven.Maybe that’s what they’d do in Shrinagar.[or toasted pine nuts!]

  10. Whn it comes to making sumthing new, 1st thing i ll search on ur site, tried kalakand turned out really yyummieeeeee,,,,my hubby luvd it,,,,all the credit goes to u….thanks

  12. Omg!!!!I made this sweet dish and my father said worlds best kalakand!!!!love you so much I am regular follower of you!!

  13. Hi, I recenlty found this blog and the recipes look great. I plan to try the kalakand and was wondering what can i use instead of condensed milk, I cannot get it where i live.
    Thank you!
    Anna

  14. It turned awsome………..everyone loved it,……finished by family at the time i served. Thanks for such a beautiful dessert

  16. Thanx …
    Ur all dishes r awesome & very simple to make …
    But can u suggest me some dishes for school tifin which I can make one day before

  18. Hi….loved ur recepie …. Always have tried urs and it comes out well… Simple and delicious… Thanks for sharing these awesome recipe

  19. hi Dassana
    I am really hooked onto your site now and loving it . Wish I knew about your site earlier.
    Please can you send me recipe on how to make baked mushroom fillings – I have bought the
    large mushrooms – thank you very much – vishani

  20. Hi Dassana,
    This recepie is simply awesome. All your recepies are excellent . Thank you very much for sharing these recepies with us.

  21. Can we add home made paneer in condensed milk when its hot at the same time when we make paneer or it has to be refrigerated before add in condensed milk thanks

  22. Hi Dassana,
    I follow your blog closely and try some the recipes. Recently I made kalakand with condensed milk and paneer. it tasted good but it was chewy or rubbery. I am not sure of the reason 🙁 It is not the first time I am trying this with paneer. Any idea why it could be chewy. Thank you so much for keeping everyone inspired by your blog!!

    Regards,
    Bhavya

    • thanks bhavya. the chewiness could be due to over cooking the kalakand mixture. also can be due to the quality of paneer. so either one of them is the reason.

  23. Can I use store bought paneer.will it differ the taste as it contains salt
    which one is better store bought paneer or home made paneer

    • homemade is always better. you can use the store brought also. if salt is there in it, then a very faint taste of salt will be felt in kalakand.

  24. thnks a lot…actually i live abroad so cant hav al these delicacies …your receipes r really very easy n helpfull..u r doing a great job … thumbs up for u..!!

  25. It’s was awsummmm.thanks a lot Dassana.my would be in laws liked it too much..plz keep posting such nice recipes..

  26. Hi Dassana, tried this out and it was real yumm. Tried it twice , one with the sugar added and without the extra sugar added. With the extra sugar added , it gave the taste of sugar and was felt a little sugary but without the extra it tasted really yumm.
    Can you also post the traditional way of making this recipe without using the condensed milk. Would really love to try that out as my whole family is a kalakand lover 🙂

    • thanks annapurni. sweetness in any dish is relative to a person’s taste buds. some folks prefer more and some less. but i do agree that without sugar also, this recipe tastes good. i will plan to add the traditional way of making kalkand.

  27. Thanks a lot for this receipe and also kaju katli . Will surely try in festivals .
    waiting for some dry snacks receipes which can be preserved .

  28. Dear Amit dassana
    I have become a cook after experimenting your recipes. They are so simply explained..wow…great help n
    Thanks keep it up…

  30. Such a lovely and easy presentation, thanks for sharing the recipe….I am yet to try it, just wondering if I can replace paneer with cottage cheese? Your inputs would be appreciated, thanks in advance!!

    • thanks. the recipes which i have seen online have used ricotta cheese instead of paneer. personally i have never used either the cottage cheese that one gets outside india or ricotta cheese. so unable to tell.

  31. Ahh…tried one more recipe n it came out delicious..yummy..once again lot of compliment from ma hubby feeling awesome..Thanks a lot for ur wonderful recipe..gonna try some more..even I’ve took click of kalakand n I could like to share it can u tell me d procedure..

  32. Today I tried this receipe…it turned out to be very yummy… !!! thnks for sharing the easy way of making kalakand….

  33. I have been following your recipes for long..they are so well described and very easy to follow ,moreover very tasty and delight.thank you so much for your recipes and your passion.

  38. Never thought making kalakand could be such simple 🙂 Will try it soon and let you know my experience. Thanks for sharing …!!

  39. One more question…
    Can this be made with readymade panner? (example – Govardhan paneer)

  40. I would prefer a “melt in the mouth” experience for my favourite Kalakand … Is it an important step to keep the kalakand in the fridge to set??? I’m asking because when I keep homemade cakes in the fridge, it loses moisture / softness….

    Please suggest …

    • thanks payal. not required. in india its very hot and milk based sweets gets spoiled and are usually kept in refrigerator. homemade cakes don’t lose moisture if you cover them properly and keep.

  41. Hi dassana, these look sooooo tempting…… I have tried most of ur recipes n all of them r super delicious. Thank u for all ur yummy recipes n more to come:)))