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.
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.
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.
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.
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.
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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Condensed Milk Instant Kalakand
- 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.
- 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
- Cook this mixture on medium heat stirring.
- Use the folding method to stir, so that the paneer retains its texture and does not becomes a paste.
- Cook this until it forms the milk or the liquid is almost evaporated but not completely dry.
- Switch off.
- Add cardamom powder.¼ teaspoon 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.
- 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.
- Once cooled, let it set in the refrigerator for a couple of hours.
- Enjoy the kalakand at room temperature.
- Keep refrigerated at all times.
- 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.
Sharing this with
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- Mayuri’s Jikoni: Chocolate Kalakand
- Cook with Renu: Condensed Milk Instant Kalakand
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- Culinary Adventures with Camilla : Gulab Jamun
- Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf)
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