Homemade Kalakand: A Melt-in-Your-Mouth Indian Sweet for Diwali
50 minutes
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About Homemade Kalakand: A Melt-in-Your-Mouth Indian Sweet for Diwali
Celebrate Diwali with the melt-in-your-mouth magic of homemade Kalakand! This rich, decadent Indian sweet is easier to make than you think, promising a truly unforgettable festive treat.Transform simple paneer and condensed milk into a luxurious confection, perfect for sharing with loved ones. The secret lies in the aromatic cardamom and crunchy pistachios, adding a touch of elegance to every bite.Experience the joy of this classic Indian sweet and elevate your Diwali celebrations to a whole new level of deliciousness.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Main Ingredients
- 250 gm Cottage Cheese
- 1 can (14 oz) Sweetened Milk condensed
- 0.5 cup Milk
- 0.25 cup Sugar
- 2 Tbsp Milk Powder
Flavor & Garnish
- 1 tsp Cardamom ground
- Pistachios chopped, for garnishing
Instructions
- In a heavy-bottomed pot or kadhai, combine the grated paneer, milk powder, and sweetened condensed milk. This pot will help distribute the heat evenly and prevent burning.
- Place the pot over medium heat. Cook, stirring continuously, to prevent sticking and ensure a smooth texture.
- As the mixture thickens slightly, add the milk and sugar. Continue stirring constantly. Reduce heat to low.
- Stir in the ground cardamom. Keep stirring until the mixture thickens considerably and begins to pull away from the sides of the pot. This indicates the kalakand is ready.
- Grease a shallow dish or tin. Pour the kalakand mixture into the prepared dish and spread it evenly.
- Garnish with chopped pistachios. Allow the kalakand to cool completely at room temperature before refrigerating to set.
- Once chilled and set, cut the kalakand into diamond or square shapes. Serve and enjoy!
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat milk and cream.
- Grease the pan well and line it with parchment paper for easy removal and to prevent sticking.
- Adjust the sweetness according to your preference by adding more or less sugar.
Storage Instructions
- Store leftover kalakand in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 390kcalCarbohydrates: 47gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 111mgPotassium: 313mgFiber: 0.1gSugar: 46gVitamin A: 233IUVitamin C: 2mgCalcium: 437mgIron: 0.2mg
Sreemoyee Bhattacharjee
Articles: 103
5 Comments
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This looks fantastic! Appreciate the share.
I’m in love with this recipe already!
Absolutely mouthwatering! Thanks for sharing.
I made this time.
This looks so appealing! Thanks for sharing.