Kalakand Recipe, How to make Kalakand Sweet

Kalakand recipe – Simple, delicious and quick Instant kalakand nether 10 mins. Make this last minute dessert this Diwali and amaze your family! Kalakand is a popular Indian sweet fabricated by reducing milk and sugar. This soft set sweet is widely sold in sweet stalls and is not commonly fabricated in households. Kalakand is moist, juicy, tastes delicious & has a fragile grainy texture which is the hall mark of this dessert. Information technology is flavored with cardamom pulverization and optionally garnished with fine chopped basics.

This 10 mins instant kalakand recipe using condensed milk is a great alternate to the traditional recipe which is made by simmering milk for a very long time. This recipe is a keeper and has never failed to print my guests.

I make this often for celebrations as it doesn't take much time and is simply great tasting & gets done effortlessly. If you are new to this and wondering what is it?

About Kalakand

Kalakand is an Indian milk dessert made with total fatty milk, carbohydrate and cardamom powder. This 3 ingredient sweet is hugely popular in the Indian Mithai shops. It is said that kalakand was invented in 1947 by a sweet maker named Baba Thakur Das.

Since he was residing in Alwar, a city in Rajasthan, this sweet is known every bit Alwar kalakand. Making the original kalakand takes several hours & is a lot of arm work as it requires continuous stirring. This lengthy process of reducing the milk to class the solids refrains most people from making this at home.

Kalakand vs Burfi

Burfi is an Indian fudge which is basically made with flour, nuts, ghee, milk and sugar. It is a well ready fudge and non delicate. But kalakand is a soft set delicate cake like sugariness and is not completely dry like a burfi. And so this is non something like a badam burfi, mawa burfi or besan burfi.

My Recipe

My ten mins Kalakand recipe is an instant hit always and uses only 3 bones ingredients – condensed milk, bootleg paneer and cardamom powder. Information technology gives kalakand that is soft, juicy & has a grainy texture like to the traditional one.

In the traditional recipe, a small quantity of acidic ingredient like alum or citric acrid is added to achieve a grainy texture. Just in this instant recipe, chenna/ homemade paneer does that job.

Chenna/ homemade paneer is the main ingredient used in this recipe. It is not the same as the shop bought paneer. Chenna or homemade paneer has some corporeality of whey in information technology which prevents kalakand from turning rubbery and chewy.

Then homemade paneer is the key here. If you can't make it then use store bought ricotta which is the same as homemade paneer.

To make chenna/paneer, avert using vinegar. Use yogurt, lemon juice or a mix of yogurt with citric acid.

Can I utilise Store Bought Paneer?

Store bought paneer has no whey in it so a lot of times I ended upwards with hard and chewy kalakand. Some brands don't piece of work at all. If you lot still want to effort add iii tbsps of hot milk to the grated paneer and mix. Residual for x mins and then employ it.

A shut substitute is ricotta cheese which is the same as Chenna/ unset paneer.

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How to Make Kalakand (Stepwise Photos)

Brand chenna/paneer/ricotta

ane. For this recipe we need 250 grams soft homemade chenna/paneer or 400 grams of ricotta. Bring 6 cups full fat milk to a eddy. Y'all can also boil the milk in a instant pot following the pot-in-pot method. Pressure cook for 0 minutes and let the pressure drop naturally.

2. Add 2 tbsp lemon juice or one-half cup yogurt/curd. I used homemade yogurt with whey.

3. Stir well & eddy until it curdles fully. If the milk doesn't curdle, then add together more than lemon juice or yogurt. Do not add a lot as it tin make the cheese hard. I added one/8 teaspoon pure citric acid at this stage. Turn off the stove. Immediately pour 2 cups of common cold water. Permit information technology residue for 1 to 2 minutes.

4. Drain to a clean muslin or cotton cloth lined over a colander. Rinse it very well under running h2o until all of the lemon flavor is gone. Y'all can skip rinsing if you have used curd.

v. Squeeze off the backlog whey as much every bit possible and hang it for about x to 20 mins. Meanwhile chop nuts and line a small greased tray with parchment paper.

6. Crumble this and prepare aside. I weighted it at this phase. It was about 265 grams, 2 cups loosely measured or i¼ cups tightly packed.

Cooking Kalakand in 10 Mins

vii. Pour i tin of sweetened condensed milk (392 to 400 grams, 14 oz) to a heavy bottom non-stick pan. Stir in crumbled paneer/ricotta. Mix them and begin to cook on a medium low flame.

Condensed milk substitute: If you are trying to avoid store bought condensed milk, you can make information technology at home using iii cups milk and one-half cup sugar. Simmer the milk until information technology reduces to one-half, then add sugar. Go on to simmer stirring continuously until it reduces to 1 cup. Then add the chenna/ paneer.

8. As the condensed milk heats up, the whole mixture will become runny. Pour 1 teaspoon kewra or rose water (optional) at this stage.

9. Keep stirring and keep to cook. The mixture begins to thicken in 3 to 4 mins.

10. Reduce the flame to low and Stir constantly to prevent burning.

11. Very before long it becomes a thick mass and begins to leave the sides of the pan. Plough off the stove. Add together cardamom powder and mix well. It took well-nigh viii to 9 minutes for me. This will take longer with ricotta cheese equally at that place is much more than whey in it than homemade paneer.

Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. Do not overcook otherwise the kalakand will turn dry out. It has to be moist since this is a soft gear up sweet.

12. Transfer to the prepared greased tray. Spread it to ½ to ¾ inch thickness. Level it and sprinkle chopped nuts. Press downwards with a spatula.

thirteen. Air-condition it for at least 2 hours and and so cut to desired sizes. I sliced mine to 12. You can besides cut them to bite sized pieces.

Easy kalakand is set. Proceed refrigerated and finish information technology in 4 to half-dozen days. All-time served chilled. If you do not similar chilled kalakand, go out information technology out for around xxx mins before serving. It comes down to room temperature. Alternately you lot can warm upwardly for few seconds in microwave.

Pro Tips

• Avoid overcooking the kalakand mixture, to the extent where it dries upwards completely. If you practise and then, you will be left with difficult dry cubes of kalakand subsequently information technology is set.
• The mixture has to be moist yet thick and not runny. Information technology is at this phase you will remove it.
• Bootleg paneer can be fabricated ahead and refrigerated.
• Kalakand won't set at room temperature. It had to exist fix in the refrigerator.
• Y'all tin conform the amount of condensed milk as required. I take given the quantities that work well for us. If you lot prefer less sweeter kalakand, simply reduce the condensed milk and add a bit of obviously milk. For this yous volition cook the condensed milk first with milk and later add the paneer.
• Exercise not cut down a lot of condensed milk in the recipe, this volition dry out out the kalakand. You tin can reduce upto 2 tbsps.

Related Recipes

Recipe Card

• ▢ i can/tin can condensed milk (392 to 400 grams, xiv oz)
• ▢ 250 grams homemade paneer (or 15 oz / 400 grams ricotta cheese)
• ▢ ½ teaspoon cardamom powder
• ▢ 2 tablespoons chopped basics (pistas, cashews or almonds)
• ▢ 1 teaspoon edible rose water or kewra water (optional)

Make chenna/paneer/ricotta

• ▢

  Skip this section if you take homemade paneer or store bought ricotta. Your homemade paneer/chenna has to be moist and unset with some amount of whey in it.

• ▢

  Pour 6 cups of full fat milk to a pot and bring it to a eddy. Add 2 tablespoon lemon juice or half cup yogurt to the hot milk.

• ▢

  Stir and go on to boil till the milk begins to curdle. Turn off when you come across the whole pot of milk curdled well & whey has separated completely.

• ▢

  Pour 2 cups cold water immediately. Drain this to a cheese cloth lined over a colander.  Concur the cheese cloth carefully under running water and rinse it well to remove the lemon season.

• ▢

  Bring the edges together and squeeze off to bleed all the excess whey from the cheese. Hang it for most 10 to 20 mins.

How to Make Kalakand

• ▢

  Grease a small tray and line with parchment newspaper. Go on this aside.

• ▢

  Pour condensed milk to a heavy bottom non-stick pan. Add the paneer or ricotta cheese. Mix them well and brainstorm to cook on a medium flame stirring continuously.

• ▢

  The mixture thins downwardly initially and so slowly begins to thicken. Continue to stir and cook until the mixture begins to thicken.

• ▢

  So reduce the flame to low and keep to melt stirring until it becomes thick. It took almost viii to nine mins for me. If you are using store bought ricotta it will have longer. (Cheque the video or step by step photos)

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  Do not overcook. The mixture has to be moist and juicy but not dry.

• ▢

  When you see the mixture begins to leave the sides yet remains juicy (non runny) transfer the kalakand immediately to the greased tray.

• ▢

  Spread it to ½ to ¾ inch thickness. Sprinkle nuts and gently level with a spatula.

• ▢

  Refrigerate kalakand for at to the lowest degree ii hours. It volition set to a soft set crumbly block. Then cutting to desired sizes. I cut mine to 12 (¾ inch thickness) or to 16 (½ inch thickness)

• ▢

  Remove it from the fridge xxx to lx mins before serving. Kalakand is best served warm or chilled but the texture won't be good if information technology is too common cold.

1. To brand substitute condensed milk, boil 3 cups full fat milk with sugar until it reduces to i cup. And then add paneer.
2. To make your own paneer for this recipe, simply boil vi cups full fat milk and curdle it with yogurt or lemon juice. Rinse it well. bleed the whey for 10 mins and use. (more in the stride-by-step photos).
3. In some countries milkmaid (condensed milk) is sold in 392 grams tins. You can also use that.
4. Highly suggested using a heavy bottom pan. Stainless steel heavy lesser pan as well works fine.
5. Do not apply low fat paneer or depression fat condensed milk, it doesn't turn out tasty .
6. Kalakand keeps adept for 4 to 6 days if refrigerated.

Alternative quantities provided in the recipe bill of fare are for 1x only, original recipe.

For all-time results follow my detailed stride-past-footstep photograph instructions and tips to a higher place the recipe card.

Nutrition Facts

Kalakand Recipe (Instant Kalakand Sugariness)

Amount Per Serving

Calories 128 Calories from Fat 54

% Daily Value*

Fat 6g ix%

Saturated Fat 3g nineteen%

Cholesterol 17mg 6%

Sodium 35mg two%

Potassium 101mg 3%

Carbohydrates 14g v%

Sugar 13g 14%

Protein 4g 8%

Vitamin A 65IU ane%

Vitamin C 0.7mg 1%

Calcium 141mg fourteen%

Fe 0.1mg one%

* Pct Daily Values are based on a 2000 calorie nutrition.

© Swasthi'south Recipes

Kalakand Recipe beginning published in August 2013. Updated and republished in Nov 2021.

millerrust1961.blogspot.com

Source: https://www.indianhealthyrecipes.com/easy-kalakand-in-10-mins-with-condensed-milk/

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