Kalakand

Kalakand is a milk-based sweet and often made on special occasions like Diwali. Traditionally, it is made from reducing full fat milk which has been lightly curdled with lemon juice or vinegar. Sugar is added and the milk is boiled until all the moisture evaporates and until you are left with the curdled milk solids. This is known as khoya. Flavourings like cardamom are then added and then the mixture is set in a tray before cutting into squares.

These days we are often pushed for time but still want to be able to enjoy all these delicious sweets! This is where condensed milk comes in! It allows you to make kalakand within 15 minutes. Condensed milk is a form of milk in which around 60% of the water has been removed. You can find it in cans in the supermarket and it is often already sweetened with sugar. The resultant product is a thick and delicious milk syrup. (I can honestly just eat it like that!)

For this kalakand recipe you will need three ingredients:

Paneer - you can either using ready-made paneer, or make your own paneer. (See my recipe for homemade paneer). It is important that the paneer is soft. This is because we cook it with the condensed milk and it is vital that the paneer is not gritty or big lumps form in the mixture. Homemade paneer is perfect as you can control how soft it will be depending on the curdling agent you use. I used homemade paneer in this recipe. If you are using shop-bought paneer, it is important to soak the paneer beforehand in warm water for at least 20 minutes.
Condensed milk - milk that has been reduced and sweetened with sugar. I find you do not need to add any extra sugar in this particular recipe as the condensed milk is already sweet enough.
Milk powder - this acts as a binding and thickening agent in the sweet. You only need 2 tbsp.

Traditionally, kalakand is just flavoured with cardamom, but I also like to add a few saffron strands for an extra flavour! You can also add 1 tsp of rosewater as well if you like. I garnished this kalakand with chopped pistachios, but you can also garnish with chopped almonds or cashews if you prefer.

Ingredients

Makes 16 pieces
2 cups / 450g paneer soaked for 20 minutes in warm water if shop bought

1 can condensed milk (397g)

2 tbsp milk powder
1 tsp cardamom
Few saffron strands (optional)

Handful chopped pistachios, to garnish.

Method

Grease and line a baking tray with butter & baking paper.
Take a large non-stick pan and add the crumble in the paneer. If using shop-bought paneer, grate it instead to avoid any big lumps. Also add the condensed milk & milk powder.
Turn the heat to medium-low and mix all the ingredients well.
The condensed milk will start to melt in the pan. Keep stirring and mash the paneer with a spatula to ensure that there are no big lumps.
After 5 minutes the mixture will start to thicken. At this stage add the cardamom powder and saffron strands (if using).
After 10 minutes, the mixture will come away from the sides of the pan.
When it holds it shape, turn of the heat and transfer to your prepared baking tray.
Shape and level the mixture.

Sprinkle over the chopped pistachios and lightly press them into the mixture.
Leave the kalakand mixture to cool down and set before cutting into squares.

FAQs

Why is my kalakand gritty and not soft?

If your paneer is too hard, then your kalakand may turn out gritty. It is important that your paneer is soft. Homemade paneer is perfect for making kalakand as you can use a curdling agent like lemon juice or buttermilk which will yield in a soft paneer. If you use shop bought paneer, make sure to soak it for at least 20 minutes beforehand in warm water. Also, if using shop bought paneer, instead of crumbling it in the recipe, it is better to grate it instead.

How long does kalakand keep for?

At room temperate kalakand will last for around 1-2 days. My recommendation is to keep it in the fridge as it is made from milk products. It will last then keep for 3-4 days.

Can I add more sugar to this recipe?

If you find that the kalakand is not sweet enough for your taste, add 1-2 tbsp sugar at the beginning of the recipe.