This is really the best kalakand sweet you’ll ever taste! It has a moist, juicy and grainy texture with perfectly sweet milky taste. Plus, it is super easy to make and perfect for this festive season.
❤️Why I Love This Recipe
This is the instant version without compromising the taste. The traditional method of making kalakand recipe is very time-consuming where milk is simmered for hours till it gets thick and then alum (phitkari) is added to get the grainy texture. And then again simmered after adding sugar until it gets barfi consistency.
Unlike the traditional method, this instant kalakand sweet comes together in 20 minutes only.
Here I have made fresh paneer (Chenna). Or take s shortcut, you can use store-bought paneer.
Trust me, the taste and texture are exactly the same as you get in Indian sweet stalls.
There is another instant version of kalakand where condensed milk is used. Here this one is made without condensed milk.
This kalakand sweet is usually made and served during festivals like Diwali, Holi, Eid, Raksha Bandhan, etc or on special occasions.
🧾Ingredients
Here is the pic of the ingredients used in making kalakand recipe. Very few things on the list, but the outcome is superb.
- Milk: It is used two times. First, used in making fresh paneer. If you are using store-bought paneer then you’ll use only in a second time. Second, it is used in cooking along with paneer, sugar.
- I highly recommend using full-fat whole milk.
- Pistachio: I have used it in the garnishing the barfi pieces. You can use your choice of other nuts like almonds, cashews, etc.
🍳Step By Step Photo Instructions
1) Start by making cheena (fresh paneer) first. If using store-bought paneer, please skip this chenna making process.
- Prepare a sieve for straining by lining a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.
- Take 3 cups of milk in a heavy bottom pan and bring it to a boil.
2) Turn off the heat and start adding lemon juice and keep stirring.
3) As you stir, milk starts to curdle. If it does not curdle completely then add little more lemon juice and stir.
4) Now the milk solids and greenish whey are separated. Strain the mixture using a prepared strainer.
5) Immediately wash the chenna under running cold water to stop the further cooking process, plus remove the citrus taste from it.
6) Gather the cloth edges and light squeeze it till it is no more dripping. No need to hang or put the weight on it. Just squeezing will do the job.
1) Now take remaining 1 ½ cups of milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. Do stir to make sure that it is not sticking to the pan.
2) Side-by-side also crumble the paneer and keep it ready.
3) Now add sugar, mix and simmer for another 2-3 minutes.
4) Now add crumbled paneer and mix.
5) Cook with stirring constantly till all the moisture is evaporated and no more bubbly.
6) How do you know it is ready? See the pic labeled (6), you will notice the mixture is thick but bubbles are forming around the edges. Meaning it is not yet ready, continue cooking.
7) Now in pic labeled (7), no more bubbles are forming meaning it is ready.
8) Turn off the stove, add cardamom powder and mix.
9) Grease the plate or container with ghee. In that pour the mixture and spread out evenly. Sprinkle the chopped pistachios on top. Using hands, lightly press it so pistachios will stick to the kalakand.
10) Let it cool down completely and let it set. Then using a sharp knife make square pieces. Remove the pieces gently and serve.
🥣 Storage Instructions
- Kalakand stays good for a few hours only at room temperature.
- It stays fresh for a week in the refrigerator in an airtight container.
- If you are living in humid/hot weather then it is recommended to store in the refrigerator only.
📖Variations:
- You can add rose water or kewra water for different flavor and aroma.
- You can dissolve the saffron in warm milk and add. This gives the more yellow color to your kalakand.
- Make chocolate kalakand by adding a tablespoon of cocoa powder as soon as it starts to thicken. You may need to increase the sugar amount by 1-2 tablespoons
- Make rose kalakand by adding a tablespoon of rose syrup.
- To make gur kalakand, add jaggery powder instead of sugar.
- You can make mango flavored kalakand one by adding 1 cup of mango puree. In this case, you need to increase the cooking time as mang pulp also has moisture.
PS Tried this kalakand recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Kalakand Sweet
Ingredients
- ⅔ cup Paneer Crumbled and tightly packed (if you want to make fresh paneer, see the notes)
- 1 ½ cups Milk
- ¼ cup Sugar
- ⅛ teaspoon Green cardamom seeds powder
- 2 tablespoons Pistachios chopped for garnishing
Instructions
- Take milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. Do stir to make sure that it is not sticking to the pan.
- Side-by-side also crumble the paneer and keep it ready.
- Now add sugar, mix and simmer for another 2-3 minutes.
- Now add crumbled paneer and mix. Cook with stirring constantly till all the moisture is evaporated and no more bubbly.
- How do you know it is ready? you will notice the mixture is thick but bubbles are forming around the edges. Meaning it is not yet ready, continue cooking till no more bubbles are forming.
- Turn off the stove, add cardamom powder and mix.
- Grease the plate or container with ghee. In that pour the mixture and spread out evenly. Sprinkle the chopped pistachios on top. Using hands, lightly press it so pistachios will stick to the kalakand.
- Let it cool down completely and let it set. Then using a sharp knife make square pieces. Remove the pieces gently and serve.
Notes
- Prepare a sieve for straining by lining a large fine-mesh sieve with several layers of cheese cheesecloth or use man’s handkerchief or thin cotton cloth. Set over a large bowl.
- Take milk in a heavy bottom pan and bring it to a boil.
- Turn off the heat and start adding lemon juice and keep stirring. As you stir, it starts to curdle. If it does not curdle completely then add little more lemon juice and stir. Now the milk solids and greenish whey are separated.
- Strain the mixture using a prepared strainer. Immediately wash the chenna under running cold water to stop the further cooking process, plus remove the citrus taste from it.
- Gather the cloth edges and light squeeze it till it is no more dripping. No need to hang or put the weight on it. Just squeezing will do the job.
The kalakand looks yummy! I am going to try this recipe.
Sure. Happy Cooking!!