Kalakand. The classic Indian milk fudge gets an “easy to make” tweak with paneer. Ready in 15 minutes, this 3 ingredient sweet is perfect for any special occasion. Just cook paneer with condensed milk and then cut into squares to create melt-in-your-mouth sweet treat in no time at all. So decadent!
There’s no denying that desserts, in general, are totally addictive. From frosted cakes to creme brûlée and tiramisu, the list is endless. And just when you thought making these treats is time consuming, well, let's talk about a ridiculously easy to make Indian sweet. Obviously, the classic version is easy but requires a longer prep time, so here's a hack to give it an instant twist.
This little tweak gives this sweet a protein boost as well as extra nutrient addition. It’s made with ingredients that are easier to work with, and it doesn’t involve any complicated steps. All you need to do is grate the cheese, cook it with condensed milk, and spice up with cardamom.
Key Ingredients In Kalakand
- Paneer - Grate or crumble paneer block to use in this recipe.
- Condensed milk - It adds the creamy sweet touch to the sweet.
- Cardamom - The subtle spice that enhances the flavor of the dish.
How To Make Kalakand
Prep the ingredients - Paneer is the key ingredient that saves your time without comprising on flavor. Instead of making it from scratch, you can use good quality store bought paneer. Just grate or crumble into fine pieces.
Make the sweet slice - Cook paneer with condensed milk. You can add a little ghee if you like. Wait until the paneer melts slowly and then turns into a thick mixture. Set this mixture in a tray. Adorn the slice with chopped nuts and rose petals if you like. To serve, slice into desired shapes.
Kalakand
Ingredients
- 500 g paneer
- 2 teaspoons ghee or clarified butter
- 400 g condensed milk
- ½ teaspoon ground cardamom
- Chopped nuts to garnish (optional)
Instructions
- Line a small 8 inch by 8 inch square dish with baking paper.
- Grate paneer. Set aside.
- Heat ghee in a large frying pan over medium-low heat.
- Add paneer. Sauté, stirring, for about 1-2 minutes or until lightly toasted.
- Add condensed milk. Cook, stirring, for about 6-7 minutes or until the mixture is very thick.
- Add ground cardamom. Stir to combine.
- Remove from heat.
- Transfer the mixture to the prepared dish. Use a spatula to spread it evenly.
- Sprinkle with chopped nuts. This is totally optional.
- Allow kalakand to completely set at room temperature. This will take about 2 to 4 hours.
- Remove kalakand from the dish.
- Cut into small squares as desired.
- Serve immediately or store in an airtight container in the refrigerator for about 2-3 days.
Video
Notes
- Paneer - Indian style cheese that’s easily available in the freezer section of your local grocery store or Indian grocery store. you can also use ricotta cheese to make this dessert.
- Nuts for garnish - I used chopped almonds, but pistachios are also great in this recipe.
Nutrition
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Check out for Indian sweets recipes:
- Instant Jalebi
- Boondi Ladoo
- Paneer Ladoo
- Paneer Jalebi
- Gulab Jamun - 2 Ingredients
- Indian Fusion Desserts
Nikita says
I’m sure this taste as good as this looks!
Sue says
Sounds delicious!
Pooja says
Looks so delicious!