I love finding ways to bring delicious, traditional flavors to my family without spending all day in the kitchen. That’s why this easy kalakand recipe with milk powder is a staple; it delivers that rich, grainy, melt-in-your-mouth texture and sweet aroma in a fraction of the time. Designed for busy families and sweet-toothed home cooks, this simple Indian sweet brings joy without the fuss, perfect for those weeknights when a craving strikes. You’ll master a delightful treat that’s ready faster than you think, making it a truly family-friendly option.
Ingredient Spotlight and Why They Matter
- Full-fat milk powder: 1½ cups (150g) – For that rich, creamy kalakand texture. (I always reach for full-fat to get the best richness.)
- Fresh paneer: 1 cup (200g), crumbled finely – The base for authentic Indian sweets, offering a soft, crumbly texture. (Or substitute with ricotta cheese if that’s what’s in the fridge.)
- Granulated sugar: ½ cup (100g) – For balanced sweetness; adjust to your preference for a healthier dessert option.
- Whole milk: ½ cup (120ml) – Helps bind the milk powder into a smooth paste.
- Ghee (clarified butter): 2 tablespoons (30g) – Adds traditional aroma and prevents sticking. (Unsalted butter is a fine alternative if ghee is unavailable.)
- Cardamom powder: 1 teaspoon – The classic fragrance that elevates any Indian sweet, giving a warm finish.
Substitutions and Alternatives
- Use ricotta cheese for paneer if unavailable; just mash it well.
- Low-fat milk powder for a lighter version; the texture might be slightly less rich.
- Sugar-free sweetener for a diabetic-friendly kalakand recipe with milk powder, adjusting to taste.
Notes on Pantry Staples
- Ensure milk powder is fresh for the best flavor; expired powder can taste off.
- Ground cardamom is easier than grinding pods and ensures even distribution.
Easy Cooking Instructions for Kalakand Recipe with Milk Powder
- Prepare the paneer: Crumble 1 cup (200g) fresh paneer finely in a bowl or lightly mash ricotta cheese until smooth. This ensures an even, soft texture.
- Combine and cook: In a heavy-bottomed 10-inch skillet, mix 1½ cups milk powder with ½ cup whole milk to form a smooth paste, then bring it to a gentle simmer over medium heat. The mixture will smell sweet and milky as it warms.
- Thicken the 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. It should look like a thick, glossy paste. If it looks too dry or grainy at this stage, splash in 1-2 tablespoons more milk to rehydrate.
- Add remaining ingredients: Stir in the crumbled paneer, ½ 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. The mixture will pull away cleanly and look like a solid mass, perfect for a firm easy Indian sweet.
- Finish with flavor: Remove the pan from heat and stir in 1 teaspoon cardamom powder. A fragrant, warm aroma will fill your kitchen.
- 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. The mixture will feel firm to the touch.
- Cut and serve: Once firm, use a sharp knife to cut the kalakand into desired squares or diamond shapes. The edges should be clean, and the center soft.
Quick Warnings for Success
- Do not overcook the mixture, or your kalakand will become hard and chewy instead of soft.
- Stir continuously to avoid scorching the milk solids at the bottom of the pan, which can impart a burnt flavor.
Everyday Uses and Make-Ahead Convenience
This delightful kalakand recipe with milk powder offers versatile enjoyment for any occasion.
- Family meals & gatherings: Perfect for festivities or everyday sweet cravings.
- Lunch boxes: A delightful, high-protein snack for school or work.
- Weeknight dinners: A special homemade dessert, great for healthy eating.
Creative Serving Ideas
- Garnish with chopped pistachios or almonds.
- Add edible silver leaf (vark) for elegance.
- Serve alongside a cup of masala chai.
Make-Ahead Tips for this Easy Indian Sweet
- Batch cooking: Double the kalakand recipe for a larger yield.
- Storage: Refrigerate in airtight container for 5-7 days.
- Freezing: Wrap pieces, freeze up to 1 month; thaw in fridge.
Nutrition & Lifestyle Advantages of this Easy Indian Sweet
This easy Indian sweet offers a healthier, homemade option, fitting well into a busy lifestyle.
- Wholesome ingredients: Milk and paneer provide good protein.
- Quick craving fix: Healthier than store-bought processed sweets.
- Family-friendly: Appealing to all ages with customizable sweetness.
Include natural high-value phrases
This easy kalakand recipe with milk powder offers healthy dessert options, best protein snacks, and is easy to adapt for gluten-free diets.
Why This Kalakand Recipe Helps You Save Time and Money
Making this easy kalakand recipe with milk powder is a smart, convenient choice for your budget and schedule.
- Budget-friendly: Much cheaper than sweet shop purchases.
- Easy prep: Minimal active cooking time (20-30 minutes).
- Family appeal: A beloved traditional sweet for all ages.
- Grocery convenience: Common ingredients, easily ordered online.
Smart Tips, Adjustments, and Special Notes
Elevate your kalakand recipe with milk powder or adjust to taste.
- Upgrades: Add saffron strands (soaked) or a few drops of rose water.
- Adjustments: Vary sugar. For softer kalakand, I reduce cooking time slightly.
- Safety: Ensure fresh dairy. Check for nut allergies if garnishing.
Common Questions About Kalakand Recipe with Milk Powder
1. Is this kalakand recipe good for a low-carb diet?
This kalakand recipe contains sugar. For lower-carb, substitute granular sugar with a sugar-free sweetener like erythritol, adjusting to taste.
2. Can I freeze kalakand for meal prep?
Yes, kalakand freezes well. Wrap individual pieces tightly, then store in an airtight container for up to 1 month. Thaw in the refrigerator.
3. What are the best healthy sides to serve with this easy Indian sweet?
This easy Indian sweet is often enjoyed alone. A light fruit salad or herbal tea can be a refreshing and balanced complement.
4. How can I make kalakand without paneer?
Cook only the milk powder mixture longer, stirring until dry and crumbly, then add sugar and ghee. This is a clever shortcut I often use.
5. What’s the secret to perfectly set kalakand?
Patience is key. Cool completely at room temperature, then chill in the refrigerator for 2-3 hours. This ensures firm, easy-to-cut pieces.
6. Can I use full-fat milk instead of milk powder in this kalakand recipe?
This specific kalakand recipe with milk powder uses milk powder for speed. It significantly cuts down cooking time, making it an easy Indian sweet.
7. What are some variations for this easy Indian sweet?
Try folding in mango pulp or finely chopped nuts like cashews into the mixture before transferring to the tray to set.
Conclusion
This easy kalakand recipe with milk powder is a true kitchen hero, bringing an authentic Indian sweet to your home with minimal effort. Bookmark this simple, hearty recipe now and save it to your Pinterest boards for quick meals!
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