Kalakand Receipe (An Indian Sweet)

  2. Kalakand Recipe in Urdu - Easy and Tasty Kalakand (Step by Step)
            Step by Step process with image-

  1. For the recipe we need 250 grams of soft paneer. you can brought store brought and homemade. For beat result use homemade. Sometime store bought paneer makes the kalakand hard and dry. so I prefer to use homemade. take 6 cup full fat milk to a boll.
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  3.  squeeze in 1 to 2 tbsp lemon juice you can add about 4 tbsp yogurt/curd.
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  5. stir well until it begins to curdle,turn off the stove.
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  7. Drain to a clean muslin or cotton cloth lined over a colander. Rinse it very well under running water until all of the lemon fever is gone. You can scope rinsing if you use curd.
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  9. Squeeze of the access whey and hang it for about 30 mins. Crumble this and set aside. 
  10. Keep your nuts ready.pulsed some pistachios instead of chopping which saved some time. You can use silvered almond pulsed almonds whatever is handy. Chopped nuts will also do. 
  11. Grease a plate. I had a parchment paper  Andy so I placed it on plate instead of feeding. You can use foil too or just go ahead with a greased plate. 
  • How to make kalakand in 10 mins
  1. Pour 1 tin of sweetened milkmaid (400 grams) to a heavy bottomed pan and began to worm up on a low to medium flame. 
  2. Add 250 gems of crumbled pander. A little less will be okay. Then pour 2 tablespoon milk ( optional) and 1 tbsp Keira or rose water. 
  3. Mix well and begin to cook, stirring constantly to prevent burning. Very soon it become thick mass and begins to leave the sides of the pan. Add cardamom powder and mix well. Switch off the stove. 
  4. It's took 8 minutes on a medium to high heat with constant stirring and after that it had to transfer to a steel pot. 

  • Texture of kalajand mixture:The texture of her mixture has to be grainy and moist. Do not overcook otherwise the kalakand turn dry. It has to be moist, juicy and soft set 
  • Transfer this mix to the prepared greased plate, pepper or foil. Spread it to 3/4 inch thickness. Level and sprinkle the pistachios or any nuts and tuck them in with your palm. Gently press down the kalakand so it's sets well. 
  • Refrigerate it for at least 2 hours and cut to desired size pieces with a large Sharp knife.you can collect the side uneven cut pieces. Knead and set to one square piece. 
  • Easy kalakand is ready. Keep it refrigerate and finish it in 4 to 6 days. Best served chilled. 
  • If you do not like chilled kalakand leave it on for around 30 mins before serving. It comes down to room temperature. Alternately you can worm up it to few seconds into microwave. This is very special Diwali or Deepavali recipe. 
  • Recipe
  • Kalakand recipe 
Kalakand|How to make kalakand Sweet |Instant kalakand 
For the best result  follow the step to step photos: 
  • Ingredients:(1 cup =240ML)
  • 1 cup or tin milkmaid (400 grams)  sweetened condensed milk. 
  • 250 grams, paneer (or make it with a cup of milk) 
  • 1/2 teaspoon cardamom powder. 
  • 2 tablespoon nuts
  • 1 teaspoon edible rosewater. 

  • To go ahead with the kalakand recipe first gease a plate. 
  • You can also use parchment paper, or, aluminium foil too, it will be easy to lift he sheet & Cube the sweet. Set this aside. 
  • OPTIONAL-ROST the nut slightly until hot & cool them chop them finally and keep aside. You can use silvered or chopped or pulsed pistachios and almonds.
 Preparing paneer -
  • We need 250 grams crumbled soft pander for this recipe. If you prefer to make fresh paneer, being a cup of milk to a boil. Then add 1 to 2 tbsp lemon juice or 4 tbsp curd. Keep adding and stir until it curries completely. 
  • When the milk curries completely, drain to as colander lined with a muslin cloth. Rinse well with more clean water to get rid of the sour flavor. squeeze the excess whey and make a knot. Hang it for 20 to 30 mins. 
How to make kalakand 
  • Stir together condensed milk and crumbled paneer in a heavy bottom pan.
  • Kalakand | How to make kalakand sweet | Instant kalakand 
  • Cook on a low to medium heat stirring constantly to prevent burning.
  • After a short while, it becomes a thick mass and will begin to leave the sides of the pan.
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  • Add Kewra water  or rose water &  cardamom powder. Mix well. Do not overcook. The mixture has to be moist and Just but not dry.
  •  Rose Kalakand
  • When you see the mixture leave the sides yet remains juicy ( not runny)  transfer the kalakand immediately to the foil or greased plate.
  • Rose Kalakand 
  • Spread it to 3/4 inch thickness.  Smoother the top evenly and sprinkle nuts and lightly tuck them in with the spatula.
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  • Refrigerate kalakand for at least 2 hours.  It will set to a soft set burro. Then cut to desired shapes.kalakand is beat served chilled.