Kalakand Quick And Easy Recipe | How To Make Instant Kalakand With MilkMaid And Paneer

Kalakand is an Indian sweet made out of sweetened milk and paneer. The traditional way of making kalakand is a very long process and time taking. Here I am sharing an easy and quick version of making kalakand.

Traditionally kalakand is prepared by evaporating and solidifying the milk. After which this thick milk is curdled, add sugar and cook for few more minutes. Finally cut this into shapes. In this quick and easy recipe, I am using milkmaid with soft and spongy paneer (cottage cheese). As a result, the long process of evaporation and curdling is completely skipped.

Kalakand always takes first place among sweets during festival time especially Diwali, Holi. This soft, fudgy and crumbly Indian sweet which a gluten-free as well, is very easy to make with just two ingredients. You can use homemade paneer too, sometimes we do not get fresh paneer from the market. Since condensed milk has been used in this recipe, I have not added extra sugar. In case you required sweeter version, always can add 2-3 tablespoon of sugar.

What it means to be Gluten-Free

Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, Graham, KAMUT® Khorasan wheat and einkorn), rye, barley, and triticale – a cross between wheat and rye. This helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
Read more at https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/#q5SPhq9c3Lih26ax.99

People affected with this food allergy cannot digest any food having gluten.

Kalakand's shelf life is 4-5 days or max a week if kept in the fridge. But keeping in the fridge makes it harder and with the dry texture. It is always advisable to keep them outside in a cool place and consume within a few days.

You may also like

Wholewheat Baked Shakarpara
Til Peanut And Jaggery Chikki
Til Aur Mava Laddu
Gond ke laddu/balls
Til Bugga
Puran Poli
Gajer Ka Halwa
Sooji ka Halwa

If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Let see how to make kalakand with just a few ingredients, a quick and easy version for the festival time.

Quick And Easy Kalakand Recipe

Ingredients                                              12-16 square pieces

1 Tin Milkmaid
400 Gram paneer/cottage cheese
Few strands of saffron
2-3 Tblsp chopped pista
7-8 cardamom powdered

Method

1. Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk in completely.
2. Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands.
3. In addition to condensed milk add the paneer as well. Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together.
4. Within a few minutes, milkmaid starts melting and the mixture will start thickening. Keep stirring on medium flame.
5. Add cardamom powder and saffron strands, mix well.
6. By now mixture will start leaving the sides of the pan.
7. Transfer this mixture to a greased plate and level it evenly.
8. Decorate it with chopped pista and let it cool completely before cutting.
9. Finally cut the kalakand into a square shape and serve.

Note

1. If you want an extra sweet version of kalakand, then add 2-3 tablespoon of sugar.
2. Kalakand should be cooked on medium to low flame and requires continuous stir.
3. Add few drops of rose water which will bring extra flavor to kalakand.

if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

Pin it for later

Instant Kalakand With Milkmaid And Paneer

Kalakand is an Indian sweet made out of sweetened milk and paneer. The traditional way of making kalakand is a very long process and time taking. Here I am sharing an easy and quick version of making kalakand.

Traditionally kalakand is prepared by evaporating and solidifying the milk. After which this thick milk is curdled, add sugar and cook for few more minutes. Finally cut this into shapes. In this quick and easy recipe, I am using milkmaid with soft and spongy paneer (cottage cheese). As a result, the long process of evaporation and curdling is completely skipped.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories:

Author: Bhawana

Ingredients

• ▢ 1 Tin Milkmaid
• ▢ 400 Gram paneer/cottage cheese
• ▢ Few strands of saffron
• ▢ 2-3 Tblsp chopped pista
• ▢ 7-8 cardamom powdered

Instructions

• Firstly take a heavy bottom non-stick pan and put it on medium flame. Pour the condensed milk tin completely.
• Grate the paneer and add it to the pan. Instead of grating, you can crumble it too with your hands.
• In addition to condensed milk add the paneer as well. Combine both the ingredients nicely and keep stirring. Make sure both are mixed nicely together.
• Within few minutes milkmaid starts melting and the mixture will start thickening. Keep stirring on medium flame.
• Add cardamom powder and saffron strands, mix well.
• By now mixture will start leaving the sides of the pan.
• Transfer this mixture to a greased plate and level it evenly.
• Decorate it with chopped pista and let it cool completely before cutting.
• Finally cut the kalakand into a square shape and serve.

Notes

1. If you want an extra sweet version of kalakand, then add 2-3 tablespoon of sugar.
2. Kalakand should be cooked on medium to low flame and requires continuous stir.
3. Add few drops of rose water which will bring extra flavor to kalakand.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

This is my entry for BM 85 week 3 day 1.