Kalakand is a very tasty eggless dessert from India. This popular Indian dessert (mithai) is made with milk, paneer, sugar, dry fruits and cardamom powder. A perfect recipe for Indian festivals like Diwali and Navratri.
A few weeks ago, I shared a couple of recipes for the Indian festival Navratri and now as another major Indian festival – Diwali is approaching, I am back with an Indian dessert recipe – Kalakand.
For all of us, there are a few dishes which are associated with a festival or event as we grow up eating them during that time. Kalakand and Gulabjamun are associated with Diwali for me. There were a lot of other sweets which we used to eat during Diwali but, these two were my favorite. Though Gulabjamun was made at home by my mother, Kalakand was always brought from the market.
Diwali is my favorite festival, a time of the year when it becomes unbearable for me to live away from my parents and sister as there are so many beautiful memories with them attached to it.
Though this time I won’t be able to visit my parents during Diwali, I will remember them by making the dessert from my childhood – Kalakand.
What is Kalakand?
Kalakand is an Indian dessert made with milk and Indian cottage cheese called paneer. A lot of people also add solidified milk (mawa) to it but that’s optional. This delicious sweet, and creamy dish is one of my favorite Indian desserts.
The easy way of making Kalakand
In Dubai, fresh paneer is not available easily and I didn’t want to use frozen paneer to make Kalakand. Also, since I wanted to make Kalakand in the traditional way from scratch, I made paneer at home.
Though a very easy recipe, it needs patience to cook milk over a low flame which could be time-consuming but the result is worth trying.
However, if you are looking for a quick recipe, you can buy fresh paneer and use it in this recipe. It will make the process very quick.
More easy Indian dessert recipes
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How to make Kalakand?
- 2 ltr full cream milk
- Juice of half a lemon
- 3/4 cup sugar
- 1/2 teaspoon green cardamom powder (Elaichi powder)
- 1 teaspoon ghee (clarified butter)
- Chopped pistachios for garnishing You can use any other dry fruit of your choice
- Boil 1 ltr milk in a pot. After the first boil, add lemon juice to it. Mix and continue to heat the milk. If the milk gets curdled within 1-2 minutes, switch off the gas otherwise add more lemon juice and repeat the process until the milk gets curdled.
- Strain the curdled milk, discard the water and keep the paneer (cottage cheese aside).
- Take a large heavy-bottomed pot/ wok and add the remaining 1 ltr of milk to it. Cook the milk, till it thickens (around 30 minutes). Keep on stirring in between so that it doesn't stick to the bottom.
- Now, add paneer and cardamom powder to the thickened milk, mix and continue cooking for another 40 minutes or till everything thickens.
- Add sugar, mix and cook. Sugar will make the mixture runny. Continue cooking for another 10 minutes till it thickens again.
- Grease a baking pan or thali with ghee and pour the mixture on it. Spread evenly. Garnish with dry fruits.
- Allow the Kalakand to set for a few hours and then cut into the desired shapes. Enjoy!