Kalakand recipe | How to make milk Kalakand
Kalakand is a popular Indian sweet recipe prepared by cooking reduced milk(kova) and paneer(Indian cottage cheese) with sugar and ghee.
The traditional kalakand recipe calls for a long-time reduction of whole milk. Firstly, in order to get the kova the milk is reduced for a considerable amount of time. The paneer is made separately with whole milk again and mixed with the kova and sugar. The final product is a soft, grainy textured milk fudge or burfi. These soft set kalakand burfis are popular among milk-based sweet lovers.
If you like easy burfi recipes:
15 mins Badam burfi (Almond flour katli)
Tips to get soft set grainy kalakand:
- Always use homemade fresh paneer and do not keep weight to set the paneer as we usually do. Soft crumbly paneer with some retained moisture is the key to get perfect kalakand. Just remove the excess whey water and it will be perfect.
- Next, Don’t forget to remove the lemon scent from the paneer. Wash it with a cup of plain water before allowing it to set.
- Though the traditional method is making Kova by reducing milk, I used a little bit of condensed milk also for this kalakand recipe only for the smooth texture. And it is entirely optional, you can simply make kova without condensed milk. Increase the sugar measurements as mentioned in the recipe if not using.
- Moreover, I like the golden hue in my kalakand hence cooked in high heat. When I achieved it I replaced the pan. If you wish to have pure white kalakand, keep the heat in the medium setting during the entire process.
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Kalakand recipe | How to make milk Kalakand
Kalakand is a popular Indian sweet recipe prepared by cooking reduced milk(kova) and paneer(Indian cottage cheese) with sugar and ghee.
Equipment
- Heavy bottom pan
- Milk pan
- Greased plate
Ingredients
To make paneer:
- ¾ liter Milk full-fat whole
- ½ lemon
Other ingredients:
- ¾ liter Milk full-fat whole
- ¼ cup Sweetened condensed milk
- ¼ cup Sugar (½ cup if not using condensed milk)
- ½ tsp Cardamom powder
- 3 tbsp Ghee
- 1 tbsp Chopped nuts
Instructions
Preparation:
- To get ten medium-sized thick kalakand burfis, I used 1.5 liters of whole milk in two portions.
- First, to make paneer, take 3/4 of full-fat milk in a deep pan and boil it.
- When the milk is boiling at high, add the juice of half a lemon and mix.
- Keep mixing until the milk curdles from the whey water.
- In less than five minutes, the whole milk solids separate fully. If needed you can add a few tsp of extra lemon juice to curdle milk.
- Next, filter out the whey water and collect the paneer in a thin clean cotton cloth.
- Hold the corners and tie the knot, keep it hanging until the excess whey water from the paneer comes out. Do not keep weight on top of paneer as we usually do for setting the paneer cube. We need softer paneer to make kalakand hence just remove the excess water and it's good to go.
How to make kalakand:
- In another large and heavy bottom pan, start boiling the next 3/4 liter of full-fat milk.
- Milk once after reaching its boiling point, keep mixing to avoid overflowing. A large pan helps in preventing that.
- You can slightly reduce the high heat so that the milk sticking and burning can be avoided.
- Keep an eye near the stove and mix occasionally until the milk reduces to half. It takes around 20 to 30 minutes to reach this stage. Now start scratching the sides and bottom of the pan and collect the malai layers.
- Stir in a circular motion and after ten minutes the milk solids form nicely.
- Next, add 1/4 cup of sweetened condensed milk and mix well. Condensed milk is to give a nice texture to our creaming milk.
- Note: Condensed milk is optional here if you don't have just double the quantity of sugar.
- Also, add the fresh soft crumbled paneer we prepared and mix well.
- Since my pan became superheated, I changed the kova paneer mixture to another pan. Add 1/4 cup of sugar and mix. If you are not using sweetened condensed milk then add 1/2 cup of sugar.
- Add a half tsp of cardamom powder and 2 tbsp ghee.
- Keep mixing and soon the kalakand mix gathers up.
- Finally, you can add a tbsp of ghee and switch off.
- Grease a right size plate or pan, transfer the kalakand and tap to smooth out the top layer.
- Sprinkle few chopped nuts and let the mix cool down and set for 15 minutes.
- When kalakand is set completely transfer it to a plate and cut gently into squares.
- Enjoy the yummy kalakand.
Video
Notes
Tips:
1) First of all, try to make homemade paneer to get soft set kalakand. Also, try to retain moisture in the homemade paneer to get soft kalakand. If using store-bought paneer, soak the paneer in warm water for 15 minutes, crumble and use it.
2) To make quick kalakand use two cups of sweetened condensed milk instead of milk and mix with readymade paneer. When the mixture combines well add cardamom powder and let it set.
1) First of all, try to make homemade paneer to get soft set kalakand. Also, try to retain moisture in the homemade paneer to get soft kalakand. If using store-bought paneer, soak the paneer in warm water for 15 minutes, crumble and use it.
2) To make quick kalakand use two cups of sweetened condensed milk instead of milk and mix with readymade paneer. When the mixture combines well add cardamom powder and let it set.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!
Preparation:
- To get ten medium-sized thick kalakand burfis, I used 1.5 liters of whole milk in two portions.
- First, to make paneer, take 3/4 of full-fat milk in a deep pan and boil it. When the milk is boiling at high, add the juice of half a lemon and mix.
- Keep mixing until the milk curdles from the whey water. In less than five minutes, the whole milk solids separate fully. If needed you can add a few tsp of extra lemon juice to curdle milk. Next, filter out the whey water and collect the paneer in a thin clean cotton cloth.
- Hold the corners and tie the knot, keep it hanging until the excess whey water from the paneer comes out. Do not keep weight on top of paneer as we usually do for setting the paneer cube. We need softer paneer to make kalakand hence just remove the excess water and it’s good to go.
How to make soft kalakand:
- In another large and heavy bottom pan, start boiling the next 3/4 liter of full-fat milk. Milk once after reaching its boiling point, keep mixing to avoid overflowing. A large pan helps to prevent that.
- You can slightly reduce the high heat so that the milk sticking and burning can be avoided. Keep an eye near the stove and mix occasionally until the milk reduces to half. It takes around 20 to 30 minutes to reach this stage. Now start scratching the sides and bottom of the pan and collect the malai layers.
- Stir in a circular motion and after ten minutes the milk solids form nicely.
- Next, add 1/4 cup of sweetened condensed milk and mix well. Condensed milk is to give a nice texture to our creaming milk.
- Note: Condensed milk is optional here if you don’t have just double the quantity of sugar.
- Also, add the fresh soft crumbled paneer we prepared and mix well.
- Since my pan became superheated, I changed the kova paneer mixture to another pan. Add 1/4 cup of sugar and mix. If you are not using sweetened condensed milk then add 1/2 cup of sugar.
- Add a half tsp of cardamom powder and 2 tbsp ghee.
- Keep mixing and soon the kalakand mix gathers up. Finally, you can add a tbsp of ghee and switch it off.
- Grease a right size plate or pan, transfer the kalakand and tap to smooth out the top layer. Sprinkle few chopped nuts and let the mix cool down & set for 15 minutes.
- After 20 minutes the kalakand looks like this.
- When kalakand is set completely transfer it to a plate and cut gently into squares. Enjoy the yummy kalakand.
Tips:
1) First of all, try to make homemade paneer to get a soft set kalakand. Also, try to retain moisture in the homemade paneer to get soft kalakand. If using store-bought paneer, soak the paneer in warm water for 15 minutes, crumble and use it.
2) To make quick kalakand use two cups of sweetened condensed milk instead of milk and mix with readymade paneer. When the mixture combines well add cardamom powder and let it set.
