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kalakand recipe with milk powder Easy Indian Sweet
- Total Time: 145 minutes
- Yield: 16–20 squares 1x
- Diet: General
Description
This easy kalakand recipe uses milk powder to create a rich, grainy, melt-in-your-mouth Indian sweet in a fraction of the time. It’s a simple, family-friendly dessert perfect for busy home cooks craving traditional flavors.
Ingredients
- 1.5 cups full-fat milk powder, (150g)
- 1 cup fresh paneer, crumbled finely (200g)
- 0.5 cup granulated sugar, (100g)
- 0.5 cup whole milk, (120ml)
- 2 tablespoons ghee, (30g)
- 1 teaspoon cardamom powder
Instructions
- Prepare Paneer: Crumble 1 cup (200g) fresh paneer finely in a bowl or lightly mash ricotta cheese until smooth.
- Combine and Cook Milk Mixture: In a heavy-bottomed 10-inch skillet, mix 1.5 cups milk powder with 0.5 cup whole milk to form a smooth paste, then bring it to a gentle simmer over medium heat.
- Thicken Milk Mixture: Cook, stirring constantly with a spatula to prevent sticking, until the mixture thickens considerably and starts leaving the sides of the pan, about 10-15 minutes. If it looks too dry or grainy, splash in 1-2 tablespoons more milk to rehydrate.
- Add Remaining Ingredients: Stir in the crumbled paneer, 0.5 cup granulated sugar, and 2 tablespoons ghee. Continue cooking until the mixture comes together and starts to leave the sides of the pan again, becoming a thick, fudge-like consistency, about 5-8 minutes.
- Finish with Flavor: Remove the pan from heat and stir in 1 teaspoon cardamom powder.
- Set and Chill: Transfer the mixture to a greased 8×8 inch tray or dish, spread evenly, and let it cool completely at room temperature. For firmer pieces, chill in the refrigerator for at least 2-3 hours to set.
- Cut and Serve: Once firm, use a sharp knife to cut the kalakand into desired squares or diamond shapes.
Notes
Use ricotta cheese for paneer (mash well) or low-fat milk powder for a lighter version (texture might be less rich). Sugar-free sweetener can be used for a diabetic-friendly version (adjust to taste). Ensure milk powder is fresh for best flavor. Ground cardamom is easier than grinding pods. Do not overcook the mixture, or it will become hard and chewy. Stir continuously to avoid scorching the milk solids. Store kalakand in an airtight container in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 square
- Calories: 180 calories
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: easy dessert, Indian sweet, milk powder, kalakand, paneer, sweet treat, traditional, quick recipe, cardamom, ghee
