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

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 sweet 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.

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kalakand recipe, 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 to 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 sweet 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.

How to make kalakand sweet or milk cake

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 making 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 making 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.

making kalakand recipe

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

cooking kalakand recipe

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

making kalakand recipe

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

making kalakand recipe

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

making kalakand recipe

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.

preparing kalakand recipe

11. Remove the pan from the flame. Add ¾ tsp cardamom powder. Stir very well.

cardamom powder for making kalakand recipe

Setting kalakand

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 making 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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STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

kalakand recipe

4.85 from 20 votes
Indian milk cake recipe - moist, granular two ingredient kalakand recipe in 15 minutes. Made with paneer and sweetened condensed milk.
kalakand recipe, kalakand
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:sweets
Cuisine:north indian
Servings (change the number to scale):16 pieces or total 500 grams
(1 CUP = 250 ML)

INGREDIENTS

  • 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

INSTRUCTIONS

preparation for kalakand recipe

  • Grease a pan or a thali with some ghee or oil.
  • Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. You can also slice the dry fruits.
  • 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 sweet

  • Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. I used amul mithai mate.
  • Add the grated or crumbled paneer to the condensed milk. Mix very well.
  • 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.
  • Keep the flame on low or sim and cook this mixture of condensed milk and grated paneer.
  • Stir the mixture often so that it does not stick to the bottom of the pan.
  • The kalakand mixture will start thickening as it simmers and begins to cook.
  • When the mixture gets thickened well and looks like one mass, 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 kalakand mixture should have some moisture and should look dry.
  • Remove the pan from the flame. Add 3/4 tsp cardamom powder. Stir very well.

setting kalakand

  • Now pour the kalakand mixture in the prepared pan (plate or thali).
  • Shake the pan gently so that the mixture spreads evenly. You can also level with a spoon or spatula.
  • Sprinkle coarsely crushed dry fruits all over the kalakand.
  • 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.
  • 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.
  • Serve kalakand as a sweet or as a dessert.

NUTRITION INFO (approximate values)

Nutrition Facts
kalakand recipe
Amount Per Serving
Calories 137 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 35mg2%
Potassium 105mg3%
Carbohydrates 15g5%
Sugar 14g16%
Protein 4g8%
Vitamin A 65IU1%
Vitamin C 0.7mg1%
Calcium 147mg15%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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90 comments/reviews

  1. Hi I am a teenager and I made this recipe.It was so easy to make. My family loved it!

    • thank you shweta for your positive views, glad your family liked the kalakand 🙂

  2. 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!]

    • thanks for sharing this and also for the info john.

  3. 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….thanks4 stars

    • welcome hema thankyou so much 🙂

  4. Hi,just love your recipes.When to add the rose water during this preparation?

    • when cardamom powder is added, that time rose water can be added. just before removing the mixture from pan.

  5. Omg!!!!I made this sweet dish and my father said worlds best kalakand!!!!love you so much I am regular follower of you!!5 stars

    • thankyou so much aishwarya 🙂

  6. 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

    • condensed milk is an essential ingredient in the recipe. though you can try using evaporated milk. i think the recipe should work.

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

    • welcome always jaanvi and thankyou for your kind and honest words 🙂

  8. Very easy n best way..Thanku for recipe…gud job

    • welcome always preeti and thankyou 🙂

    • thankyou preeti 🙂

  9. 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

    • welcome roshan 🙂 check the link for kid’s recipes here hope this help’s you.

  10. Thanks mam vil try this diwali

    • welcome mithi do try surely 🙂 and let us know how they were?

  11. Hi….loved ur recepie …. Always have tried urs and it comes out well… Simple and delicious… Thanks for sharing these awesome recipe5 stars

    • thankyou anjana and you are welcome always 🙂

  12. 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

    • pleased to know this vishani 🙂 have added baked mushroom to our request file and you are welcome.

  13. Hi Dassana,
    This recepie is simply awesome. All your recepies are excellent . Thank you very much for sharing these recepies with us.5 stars

    • thankyou arti 🙂 and you are welcome.

  14. 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

    • let the paneer cool at room temperature before you add in the condensed milk. don’t add hot home made paneer. if you refrigerate also, let it come to room temperature and then add.

      • Thank you so much I just make it
        It turns excellent so yummy
        ???5 stars

        • welcome farah

  15. 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.

  16. 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 paneer5 stars

    • 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.

  17. 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..!!5 stars

    • Welcome DR. RASHMI. Thanks for your positive feedback.

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

    • welcome neha. nice to know this.

  19. 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 🙂4 stars

    • 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.

  20. 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 .

    • welcome pooja. i will try to add some snacks recipes during festivals.

  21. 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…

    • welcome yamini. glad to know this.

  22. i love kalakand recipe it is really very good3 stars

    • thanks.

  23. 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.

  24. 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..5 stars

    • welcome priyanka. glad to know this. you can email the photo at [email protected]. we always share photos of recipes tried by readers in our facebook page. thanks in advance for sharing the recipe photo.

  25. Today I tried this receipe…it turned out to be very yummy… !!! thnks for sharing the easy way of making kalakand….5 stars

    • welcome deepa

  26. 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.

    • welcome praveen. glad to know this. thanks for sharing positive feedback.

  27. There is nothing like fresh kalakand or milk cake..my absolute favorite Indian sweet. Thanks for sharing!

    • welcome nidhi

  28. Excellent5 stars

  29. Can i use ricotta cheese instead

    • riya, use ricotta cheese instead of condensed milk.

      • I mean to say can i use ricotta cheese cause it’s similar to panner

        • riya, then i suggest to use ricotta cheese. its mention on link as curd.

  30. Thanks it’s very helpful.

    • welcome anil

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

    • welcome rubina

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

    • payal, yes you can make but the paneer has to be soft.

  33. 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.

  34. 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:)))

    • welcome navya. glad to know this. thanks for sharing positive feedback.

  35. Looks yummy, simple and easy to prepare.
    Definitely going to try.

    • thanks vaishali