Kalakand Recipe (Soft & Instant Milk Sweet)
Kalakand is a classic Indian milk-based sweet made with paneer, condensed milk, and aromatic cardamom. This quick and easy kalakand recipe gives you soft, grainy, melt-in-mouth kalakand at home with minimal ingredients—perfect for festivals, celebrations, or special occasions.
Ingredients
- 2 cup paneer (crumbled)
- 1 cup milk condensed
- 1 tbsp ghee (clarified butter)
- 1 tbsp cardamom powder
- A pinch of saffron strands
- Chopped nuts (pistachios, almonds) for garnishing
Instructions
- Heat a non-stick pan and add the ghee.
- Add the crumbled paneer and condensed milk.
- Cook the mixture on low heat, stirring continuously to prevent sticking.
- After a few minutes, the mixture will start thickening.
- Mix the cardamom powder and saffron strands thoroughly.
- Continue cooking until the mixture starts leaving the sides of the pan and forms a solid mass.
- Remove from heat and transfer the mixture to a greased plate or tray.
- Flatten the mixture using the back of a spoon or spatula, ensuring an even thickness.
- Garnish with chopped nuts, pressing them gently into the surface.
- Allow it to cool completely and then refrigerate for a few hours.
- Once set, cut into desired shapes and serve.
Notes
- Always use fresh paneer for the best texture.
- Cook on low flame to prevent burning.
- Do not overcook, or kalakand will become hard.