Name: Easy Kalakand: Melt-in-Your-Mouth Indian Milk Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 gm Cottage Cheese (indian cottage cheese); 200 gm Sweetened Milk (condensed); 2 tbsp Milk Powder; 1/4 tsp Cardamom (ground); 1 1/2 tbsp Pistachios (chopped, for garnish)

Easy Kalakand: Melt-in-Your-Mouth Indian Milk Cake

40 minutes

1020 reads

4.50 from 4 votes

Indian

About Easy Kalakand: Melt-in-Your-Mouth Indian Milk Cake

Indulge in the rich, melt-in-your-mouth magic of Kalakand, a traditional Indian milk cake that's surprisingly simple to make. This delightful sweet treat, infused with aromatic cardamom and a hint of pistachio, is the perfect way to satisfy your sweet cravings.

With just three simple ingredients—paneer, condensed milk, and a touch of cardamom—our easy-to-follow recipe guides you to Kalakand perfection. Whether it's a festive celebration or a spontaneous indulgence, this authentic Indian confection will impress everyone.

Easy Kalakand: Melt-in-Your-Mouth Indian Milk Cake - Plattershare - Recipes, food stories and food lovers

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Recipe Time & More

Prep15

Cook25

Total40

Calories190 kcal

Serves

Perfect ForSnacks

TasteCrunchy Savoury Sweet

Ingredients

Main Ingredients

▢ 250 gm Cottage Cheese indian cottage cheese
▢ 200 gm Sweetened Milk condensed
▢ 2 tbsp Milk Powder

Flavor & Garnish

▢ 1/4 tsp Cardamom ground
▢ 1 1/2 tbsp Pistachios chopped, for garnish

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Instructions

Prepare the pistachios by blanching them in hot water for 2-3 minutes to easily remove the skins. Chop the pistachios and set aside.
Grease a baking tin or dish and line it with parchment paper. Lightly grease the parchment paper as well. This ensures the Kalakand won't stick and will release cleanly.
Crumble the paneer into a coarse texture either by hand or using a food processor. Avoid making a smooth paste; a slightly grainy texture is desirable for the Kalakand.
In a heavy-bottomed pan over low heat, combine the crumbled paneer, sweetened condensed milk, and milk powder. Stir continuously to prevent sticking and burning.
Continue cooking and stirring until the mixture thickens and starts to pull away from the sides of the pan. This indicates the Kalakand is setting.
Stir in the ground cardamom. Then, transfer the mixture to the prepared tin and spread it evenly using a spatula or the back of a spoon.
Allow the Kalakand to cool to room temperature, then garnish with the chopped pistachios. Once cooled completely, cut into desired shapes and serve.
Enjoy your homemade Kalakand!

Recipe Notes

Good To Know

For a richer, grainier texture similar to traditional Kalakand, use freshly made paneer (cottage cheese), crumbling it lightly by hand rather than blending it smooth.
If you prefer a firmer Kalakand that holds shape well when sliced, let it cool completely at room temperature before refrigerating for at least 2 hours—this helps the sweet set without drying out.
Experiment with toppings: swap pistachios for a mix of chopped almonds and rose petals for a festive touch, or sprinkle a tiny pinch of edible silver leaf (varak) for an elegant presentation.

Expert Tips

For a smoother Kalakand, blend the paneer with a little milk or cream until completely smooth.
Adjust the sweetness according to your preference by increasing or decreasing the amount of sugar or sweetener used.
If using cardamom powder, add it towards the end of the cooking process to retain its aroma.