Kalakand is a traditional Indian milk-based sweet known for its soft, moist, and melt-in-the-mouth texture. Made with just a few simple ingredients like paneer, condensed milk, and cardamom, this quick and easy version captures all the flavors of the classic kalakand without the long cooking time. It’s perfect for festivals, celebrations, or a sweet craving any time of the year!

Table of Contents

• What Is Kalakand?
• Main Ingredients of Kalakand
• What Is So Special About Kalakand?
• Quick and Easy to Make
• How to Make Kalakand
• Expert Tips
• Recipe Card

What Is Kalakand?

Kalakand is a popular Indian sweet made by slow-cooking milk until thickened, resulting in a grainy yet creamy texture. This instant version speeds up the process using paneer and condensed milk, giving you the same rich taste in just minutes!

Main Ingredients of Kalakand

• Paneer – The key ingredient that gives kalakand its grainy, soft texture.

• Condensed Milk – Adds sweetness and creaminess, reducing cooking time.

• Milk Powder – Enhances richness and thickens the mixture.

• Elaichi (Cardamom) Powder – Adds a delicate aromatic flavor.

• Pistachios – For a beautiful garnish and a slight crunch.

What Is So Special About Kalakand?

• Quick and Easy – This version takes only 15 minutes to make!

• No Sugar Needed – Condensed milk provides the perfect sweetness.

• Soft & Moist – Unlike other barfis, kalakand is known for its moist, slightly grainy texture.

• Perfect for Any Occasion – Great for festivals, celebrations, or gifting.

• Minimal Ingredients – Made with just 5 ingredients!

Quick and Easy to Make

Forget hours of slow cooking—this instant kalakand is ready in minutes and tastes just as delicious as the traditional version!

How to Make Kalakand

1. Cook the Mixture:

• Heat a non-stick pan on low heat.

• Add crumbled paneer, condensed milk, and milk powder.

• Stir continuously until the mixture thickens and starts leaving the sides of the pan (about 8–10 minutes).

2. Add Flavor:

• Mix in elaichi powder (if using) and stir well.

3. Set the Kalakand:

• Transfer the mixture to a greased tray or dish.

• Spread evenly and press down gently to smoothen the top.

4. Garnish:

• Sprinkle chopped pistachios on top.

• Press lightly so they stick to the surface.

5. Chill:

• Refrigerate for 2–3 hours until fully set.

6. Cut and Serve:

• Once firm, cut into squares and serve chilled

Select Stainless Steel Sautepan 24cm

Expert Tips

• Use fresh, soft paneer – Homemade or store-bought paneer works, but ensure it's fresh and crumbly.

• Cook on low heat – This prevents burning and gives the mixture the right consistency.

• Don’t overcook – Once the mixture leaves the sides of the pan, remove it from heat.

• Chill for best texture – Refrigerating helps kalakand firm up and enhances the flavors.

• Customize the flavor – Add rose water, saffron, or kewra essence for an extra aromatic touch.

Recipe Card

Kalakand

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Category

Dessert

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Calories

180

Make instant kalakand at home with paneer and condensed milk in just 15 minutes! This quick and easy Indian dessert is soft, moist, and perfect for festivals or celebrations.

Author:

Parth Kapoor

Ingredients

• Paneer – 400–500g, crumbled
• Condensed Milk – 400g
• Milk Powder – 2–3 tbsp
• Elaichi (Cardamom) Powder – 1 tsp (optional)
• Chopped Pistachios – for garnish (optional)

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Directions

Cook the Mixture:

1. Heat a non-stick pan on low heat.

2. Add crumbled paneer, condensed milk, and milk powder.
3. Stir continuously until the mixture thickens and starts leaving the sides of the pan (about 8–10 minutes).

Add Flavor:

1. Mix in elaichi powder (if using) and stir well.

Set the Kalakand:

1. Transfer the mixture to a greased tray or dish.

2. Spread evenly and press down gently to smoothen the top.

Garnish:

1. Sprinkle chopped pistachios on top.

2. Press lightly so they stick to the surface.

Chill:

1. Refrigerate for 2–3 hours until fully set.

Cut and Serve:

1. Once firm, cut into squares and serve chilled.

Recipe Video

Recipe Note

For a richer texture – Usefull-fat paneer and avoid pre-packaged low-fat versions.

To store – Keep in anairtight container in the fridge for up to3–4 days.

To make it vegan – Usedairy-free condensed milk and almond paneer.

For extra flavor – Addsaffron strands or rose water while cooking.