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–+ servings
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.
Cook Time: 30 minutes
Resting Time: 4 hours
Servings: 12 Pieces

Ingredients

  • 2 cup 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 cup 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.