Kalakand | Instant Kalakand
Kalakand | Kalakand recipe | Instant kalakand
Kalakand recipe, instant kalakand, paneer kalakand, milk cake recipe, condensed milk kalakand, 15-minute Indian sweets, easy Indian sweets, festival sweets Indian, paneer burfi recipe, quick burfi recipes, Indian dessert recipe with step-by-step pictures and video recipe. Check out the kalakand, and if you like the video pls SUBSCRIBE to my channel
Kalakand, also known as Indian milk cake, is a soft, melt‑in‑the‑mouth sweet made traditionally by reducing milk for hours. This Instant Kalakand recipe gives you the same rich taste in just 15 minutes using paneer and sweetened condensed milk. It’s one of the quickest Indian sweets you can prepare for festivals, potlucks, or sudden sweet cravings.
The texture is perfectly moist, grainy, and soft — exactly how Kalakand should be. It stays fresh for 2–3 days in the refrigerator, making it a great make‑ahead dessert. If you enjoy easy burfi recipes, this one is a must‑try.
What is Kalakand?
A traditional Indian sweet made with milk, paneer, and sugar, known for its soft, grainy texture.
Why use condensed milk for instant Kalakand?
It reduces cooking time drastically while giving the same rich taste.
Burfi recipe collections in TMF
Can I use store‑bought paneer?
Yes — bring it to room temperature and crumble it well.
Why is my Kalakand dry?
It was overcooked. Switch off when it forms a moist mass; add a splash of milk if needed.
How long does Kalakand stay fresh?
2–3 days in the refrigerator.
Ingredients
- Condensed Milk - 1 can
- Paneer - 1 cup crumbled and tightly packed
- Milk - 1 tbsp + 1/2 tbsp
- Cardamom Powder - 1/2 tsp
- Sliced almonds - 3 tbsp crushed (optional)
Instructions
- Take a baking tray, add parchment paper, and grease the tray with Ghee, and keep it aside
- In a heavy-bottomed pan, add all the ingredients one by one but except almonds. Mix well
- Cook on medium flame; stir constantly to prevent burning
- At one stage, the mixture becomes a thick mass and leaves the side of the pan; turn off the stove
- Transfer the mixture into the greased tray. Smooth the top with a greased knife
- Sprinkle the nuts. Gently press the nuts once
- Refrigerate the Kalakand for at least 2-3 hours and cut it into the desired shape
Video
Notes
- Kalakand is a soft burfi
- Avoid low fat paneer
- If you are using store bought paneer keep it room temperature for half an hour and crumble. If you are using homemade paneer strain the water well before using it
- Store kalakand in fridge and keep it 30 minutes before consuming it
- Mixture should not be fully dry. Switch off the gas when it turns mass and still moist. If you feel mixture is dry add little milk and cook
Ingredients:
Condensed Milk – 1 can
Paneer – 1 cup, crumbled and tightly packed
Milk – 1 tbsp + 1/2 tbsp
Cardamom Powder – 1/2 tsp
Sliced almonds – 3 tbsp, crushed (optional)
How to make kalakand with step-by-step pictures
- Take a baking tray, add parchment paper, and grease the tray with Ghee, and keep it aside
- In a heavy-bottomed pan, add all the ingredients one by one except almonds. Mix well
- Cook on medium flame; stir constantly to prevent burning
- At one stage, the mixture becomes a thick mass and leaves the side of the pan; turn off the stove
- Transfer the mixture into the greased tray. Smooth the top with a greased knife
- Sprinkle the nuts. Gently press the nuts once
- Refrigerate the Kalakand for at least 2-3 hours and cut it into the desired shape
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