Kalakand recipe | diwali sweets recipe – Popular Indian milk sweet Kalakand recipe with step-by-step pictures.

I tried this sweet for the first time and I am very much impressed by the outcome of this sweet. I tasted this many years back at a popular sweet shop. Hooked by its taste I wanted to try this recipe at home. It was quite easy to make and a huge hit at home.

Apart from making this for diwali, you can make this Janmashtami | krishna jayanthi , holi, or Raksha bandhan I made this recipe from scratch by making paneer from milk, you can use store-bought fresh paneer too.

Also check out

  • Chocolate kalakand

  • Gajar kalakand recipe

  • Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame low and allow the milk to reduce into 1 to 1 and 1/4 cups.¬†

Kalakand recipe - 1
  • Meanwhile, boil the remaining 2 cups of milk in a vessel, and once when it comes to a boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
kalakand recipe - 2
  • Now you can see the water start separating.
  • switch off the flame to avoid overcooking and drain with a clean muslin cloth.
  • Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
Kalakand recipe - 3
  • Add this Paneer to the boiling milk and mix well.
  • Keep the flame low.
  • Add sugar and cardamom powder to this and mix well.
kalakand recipe - 4
  • Saute this nicely without getting burnt, till the moisture leaves and this becomes a whole mass.
  • This took approximately 11 minutes for me.
Kalakand recipe - 5
  • Grease a plate with ghee and keep it aside.
  • Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
  • Keep this in the refrigerator for half an hour.
kalakand recipe - 6
  • After that, cut them into squares and garnish them with sliced pistachios.
kalakand-recipe - 7

Note:

  1. You can replace sugar with 1/2 tin of condensed milk.
  2. If using condensed milk add it after the milk comes to a boil.
  3. Kalakand can be made in the microwave also.
KALAKAND RECIPE - 8

Kalakand recipe

Ingredients

  • 4 cups of milk
  • 1.5 tbsp lemon juice
  • 1/3 cup sugar
  • ¼ tsp cardamom powder
  • ½ tsp ghee
  • Pistachio few to garnish

Instructions

  • Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame low and allow the milk to reduce into 1 to 1 and 1/4 cups.
  • Meanwhile, boil the remaining 2 cups of milk in a vessel, and once when it comes to a boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
  • Now you can see the water start separating.
  • switch off the flame to avoid overcooking and drain with a clean muslin cloth.
  • Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
  • Add this Paneer to the boiling milk and mix well.
  • Keep the flame low.
  • Add sugar and cardamom powder to this and mix well.
  • Saute this nicely without getting burnt, till the moisture leaves and this becomes a whole mass.
  • This took approximately 11 minutes for me.
  • Grease a plate with ghee and keep it aside.
  • Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
  • Keep this in the refrigerator for half an hour.
  • After that, cut them into squares and garnish them with sliced pistachios.

Notes