Kalakand is a popular Indian sweet made with milk, sugar, and chenna (a type of paneer or fresh cheese). It has a rich, creamy texture and is often topped with chopped dry fruits like almonds and pistachios. Kalakand is a favorite during festivals like Diwali, Raksha Bandhan, and Ganesh Chaturthi. It’s easy to make at home with just a few ingredients, and the result is a delicious, fudge-like dessert that melts in your mouth.
Kalakand is deeply rooted in Indian culture and tradition, especially during festivals and religious ceremonies. It is often made during Diwali, Ganesh Chaturthi, and Raksha Bandhan, where it is offered to deities and distributed as prasad (a religious offering). Over time, the sweet has spread to other parts of India and even beyond, becoming a beloved dessert enjoyed by people of all ages.
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Kalakand Sweet Recipe
Course: DessertCuisine: IndianDifficulty: Easy15
servings10
minutes30
minutes47
kcalEasy kalakand sweet recipe | kalakand mithai | kalakand milk cake barfi
Ingredients
3 liters milk
2 tablespoons of vinegar
¾ cup sugar
2 tbsp nuts, chopped
Directions
- First, in a large vessel, take 2-litre milk and get to a boil.
- Once the milk comes to a boil, add 2 tablespoons of vinegar and mix well.
- Add vinegar until the milk curdles.
- Drain off the milk and rinse with water. Rinsing with water helps to remove sourness.
- Now squeeze off the water and transfer to a large plate.
- Mash the paneer to a smooth texture. keep aside.
- in a large kadai, heat 1-litre milk.
- stir and get to a boil.
- Continue to boil until the milk reduces to half.
- Add ¾ cup sugar and mix until the sugar dissolves.
- Further, add the prepared paneer and mix well.
- Continue to cook until the mixture starts to separate the pan.
- Further, add ¼ tsp. cardamom powder and mix well.
- Now transfer the mixture to the tray and level up.
- Top with chopped nuts and press gently.
- rest for 8 hours or until it sets completely.
- cut into pieces and is ready to serve.
- Finally, enjoy the kalakand recipe with chopped nuts for a week when refrigerated.
Notes
- Don’t Overcook: Once the mixture starts leaving the sides of the pan, it’s ready. Overcooking can make Kalakand dry and chewy.
- Cool Before Cutting: Allow the Kalakand to cool completely before cutting into squares. This helps it set and gives clean, neat pieces.
