Kalakand is an Indian sweet made out of solidified, sweetened milk called Khoa. The taste and texture of this milk cake is perfectly sweet, creamy, moist and granular – you’d never know that it was made with a can of sweetened condensed milk!

Ingredients of Kalakand

  • 400 grams sweetened condensed milk
  • 300 grams paneer
  • ¾ teaspoon cardamom powder
  • 1 tablespoon sugar
  • 1 teaspoon rose water
  • 12 pistachios
  • 12 cashews 
  • saffron

How to Make Kalakand

  • Grease a pan or a tray with some ghee.
  • Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle.
  • Grate paneer.
  • Take sweetened condensed milk in a thick bottomed pan.
  • Add the grated paneer to the condensed milk. Mix very well.
  • Added 1 tablespoons sugar because milk is also sweetened.
  • Keep the heat on low.
  • Stir the mixture often so that it does not stick to the bottom of the pan.
  • The kalakand mixture will start thickening as it simmers and begins to cook.
  • kalakand mixture should have some moisture and should not look dry.
  • It took me 15 minutes on a low heat.
  • Remove the pan from the heat. Add cardamom powder and rose water.
  • Now pour the kalakand mixture in the prepared greases pan.
  • Shake the pan gently so that the mixture spreads evenly.
  • Sprinkle coarsely crushed nuts or slivered nuts all over the kalakand.
  • After it sets, slice the kalakand and serve.


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