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Condensed Milk Instant Kalakand

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Instant Kalakand is a simple, delicious, quick instant recipe made using condensed milk and paneer as the main 2 ingredients. This Instant Kalakand is soft, and creamy, and has a crumbly and melt-in-the-mouth texture. With just 3 basic ingredients this is a perfect party dessert. 

Top View of Instant Kalakand or milk fudge on a black cheese board, wit ha garnish of rose petals and pistachio.

What is Kalakand?

Kalakand is an Indian sweet/fudge/cake traditionally made using milk, sugar, paneer, and nuts. A very common sweet across India and is believed to have originated in the north of India. 

The basic flavors are of cardamom, but as with all, variations exist. Now, chocolate kalakand, mango kalakand, Kesar pista kalakand, etc are quite common.

Top View of Sweet milk and fudge dessert on a black cheese board.

The traditional recipe of Kalakand without milkmaid

Traditionally this recipe is made by reducing milk, then adding paneer, sugar, and nuts to it. This is then cooked until it forms a thick consistency so that the barfi can set. This process takes a long time as first, the milk has to be reduced. 

Recipe of Instant Kalakand with Mawa

The other option is to use mawa or milk solids if you get them. Mawa is mixed along with sugar, paneer, and nuts to make the sweet fudge or Instant Kalakand.

Top View of Sweet milk and fudge dessert on a black cheese board, wit ha garnish of rose petals and pistachio.

How is mawa made?

Mawa is made either from dried milk powder or by thickening and reducing milk in an open pan. Again if you have access to mawa this is a lot easier or you can make mawa at home using milk powder by following the process in this recipe. And if you have time, you can reduce the milk and make mawa.

Top View of Sweet milk and fudge dessert on a black cheese board.

Recipe of Instant Kalakand with milkmaid or condensed milk

I like to use condensed milk to make kalakand. The process is a lot easier and the whole recipe can be assembled within minutes. One of my go-to recipes when I am short of time. I have made kalakand using milk powder too, but the texture and taste which I get from using condensed milk and paneer alone were not comparable to the milk powder one.

Make this for your next party or your next Diwali or festive occasion and I am sure it would be the star. I have been making this recipe for the last 4-5 years now. I got this recipe from one of my close friends from one of the foodie groups. The recipe is quite simple. 

The cherry on the cake for this recipe is sprinkling the kalakand with rose water on top. This adds so much to flavor and taste. And the smell of that burfi is amazing. 

Close up look of Kalakand or milk fudge on a black cheese board.

Recipe process of Instant Kalakand using Sweetened Condensed milk

All you do is add the paneer and condensed milk to a heavy-bottom pan. Slowly cook it until it forms a thick mass. We are not making it very thick or reducing it completely. We still need some liquid so that you have that melt-in-the-mouth texture.

Yes, I am using a heavy bottom pan and slowly cooking it. I have read and seen recipes where kalakand is made in an Instant pot too. I have yet to try Instant Pot Kalakand.

Once done, we add the cardamom powder and nuts. We then transfer this to a greased plate or tin. Sprinkle the rosewater and saffron mixture on top of it. The saffron mixture adds a lovely color and the rose water the flavor. Nuts are topped as garnish and then cut into pieces. 

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Top View of Kalakand or milk fudge on a black cheese board.
Top View of Kalakand or milk fudge on a black cheese board.

Condensed Milk Instant Kalakand

This Instant Kalakand is soft, creamy, and has a crumbly and melt-in-the-mouth texture. It is made with just 3 basic ingredients condensed milk, paneer, and cardamom powder.
5 from 1 vote
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Course: Dessert, Sweets
Cuisine: Indian, North Indian
Keyword: Condensed Milk, Dessert, Diwali Recipes, Indian Festival Food, Paneer, PartyFood, Sweets
Cook Time: 30 minutes
Resting Time: 4 hours
Servings: 12 Pieces
Author: Renu Agrawal-Dongre

Ingredients

  • 2 cups crumbled paneer
  • 1 cup condensed milk
  • ¼ teaspoon cardamom powder
  • 2 teaspoon rose water
  • Few strands of saffron
  • Few slivered nuts almonds and pistachios
  • 1 teaspoon ghee to grease tray or parchment paper.

Instructions

  • In a small bowl add rose water and a few strands of saffron. Keep it aside.
    2 teaspoon rose water, Few strands of saffron
  • In a heavy bottom pot or wok add the crumbled paneer and condensed milk.
    2 cups crumbled paneer, 1 cup condensed milk
    Adding of grated paneer and condensed milk in a heavy bottom wok
  • Cook this mixture on medium heat stirring.
    Cooking of the Kalakand Mixture in a heavy bottom pot.
  • Use the folding method to stir, so that the paneer retains its texture and does not becomes a paste.
    Cooking of the Kalakand Mixture in a heavy bottom pot.
  • Cook this until it forms the milk or the liquid is almost evaporated but not completely dry.
    Kalakand Mixture almost cooked in a wok.
  • Switch off.
  • Add cardamom powder.
    ¼ teaspoon cardamom powder
    Adding of cardamom powder
  • Grease a plate or baking tray with some ghee.
    1 teaspoon ghee to grease tray or parchment paper.
  • Transfer the ingredients to a greased plate.
  • Spread it evenly.
    Setting the kalakand in a tray.
  • Sprinkle the soaked rose water and saffron on top of the kalakand.
  • Garnish with nuts.
    Few slivered nuts almonds and pistachios
  • Once it has cooled down a bit, shape the kalakand by giving cuts.
    Shaping the Kalakand by giving cuts.
  • Once cooled, let it set in the refrigerator for a couple of hours.
  • Enjoy the kalakand at room temperature.
  • Keep refrigerated at all times.

Notes

  • Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Do not overcook the mixture of paneer and condensed milk or else it becomes too dry and is like burfi.
 
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Recipe Rating




Mayuri Patel

Wednesday 26th of October 2022

Same pinch Renu, well almost as I made some chocolate kalakand with condensed milk. Like you I prefer using condensed milk as it is quick to make and the texture also turns out so soft and moist. Love the topping of your soft crumbly kalakand.

Sneha Datar

Tuesday 25th of October 2022

Looks yummy.

Karen @karenskitchenstories

Sunday 23rd of October 2022

paneer is beginning to show up in stores here so hopefully I can try this!

Wendy Klik

Sunday 23rd of October 2022

I can imagine how lovely it is with a sprinkling of rose water.