Kalakand is a well-liked Indian candy made with milk, sugar and some flavorings. My three ingredient, tremendous quick recipe for Kalakand (a.ok.a. Indian Milk Cake) comes collectively in simply quarter-hour due to the assistance of a can of sweetened condensed milk. This fudgy candy is simple to customise and is of course gluten free, making it the right dessert to have fun with.
About This Kalakand Recipe
Kalakand is without doubt one of the hottest Indian sweets, and with good cause. This milk cake is creamy, dreamy and fully addictive.
I may eat an entire batch simply to myself! In case you are in search of simple Diwali Sweets Recipes , that is the recipe you want.
To make kalakand historically, the milk is flippantly curdled with a little bit of alum or Curd or citric acid and simmered till thickened.
Whereas the normal technique of creating this dessert is fairly lengthy, I’ve discovered an important quick minimize: sweetened condensed milk!
The style and texture of this milk cake is completely candy, creamy, moist and granular – you’d by no means know that it was made with a can of sweetened condensed milk!
The recipe yields about ½ kg kalakand, making an ideal quantity for a small household. Be happy to scale the recipe to your wants.
In case you’re unfamiliar with kalakand, it is a dessert that ought to completely be in your radar. Not solely does this recipe make it tremendous simple to throw collectively, however it’s also fully customizable.
I often add cardamom powder and rose water, however saffron, vanilla, dried fruits and nuts can all be added to make your personal good deal with.
So simply to overview: this dessert recipe takes simply two base substances and quarter-hour to make, is simple to customise and is gluten free in addition. What’s to not love?? So let’s get to the kitchen and begin making this delectable kalakand milk cake.
Step-by-Step Information
Learn how to Make Kalakand Recipe
Make Kalakand Combination
1. Grate or finely crumble 250 to 300 grams paneer to yield about 2 tightly packed cups.
If the paneer is refrigerated, I counsel you grate it. If utilizing freshly made paneer or chenna, then you possibly can crumble it. Please notice there must be no chunks within the crumble.
Tip: For one of the best outcomes, I all the time counsel you utilize Homemade Paneer.
2. Add 1 tin/can (400 grams) of sweetened condensed milk to a thick bottomed pan or kadai.
3. Add the grated or crumbled paneer to the condensed milk.
4. Combine very nicely.
5. I personally added 1 tablespoon of sugar to my batch. Add sugar in response to your style.
Prepare dinner Kalakand Combination
6. Simmer this combination over a low warmth, stirring at intervals.
7. In the meantime, grease a pan or a tray with some ghee or oil. It’s also possible to line it with parchment paper.
8. Keep in mind to stir the combination usually in order that it doesn’t persist with the underside of the pan.
9. The kalakand combination will begin thickening because it simmers and begins to prepare dinner.
10. When the combination is nicely thickened and begins to leaves the edges of the pan, change off the warmth. The combination mustn’t look dry, there ought to nonetheless be some moisture like within the photograph beneath.
Word: It took me quarter-hour to realize the appropriate consistency over a low warmth. Relying on the standard of your pan, pan thickness and dimension, and depth of warmth it might take 12 to 16 minutes.
11. Take away the pan from the warmth. Add ¾ teaspoon cardamom powder (or flavoring of selection) and 1 teaspoon rose water. Stir very nicely to evenly incorporate it.
Set Kalakand
12. Now pour the kalakand combination within the ready pan or plate.
13. Shake the pan in order that the combination spreads evenly. It’s also possible to stage with a spoon or spatula.
Coarsely crush pistachios, saffron and cashews or almonds in a mortar-pestle. It’s also possible to choose slice or sliver the dry fruits, if utilizing.
14. Sprinkle coarsely crushed dry fruits and/or thinly sliced or slivered dry fruits all around the kalakand.
15. Gently press the dry fruits into the milk cake with the again a spoon. Cowl and permit the kalakand to chill fully at room temperature.
Cowl with foil or lid and place within the fridge for a few hours to set.
16. That is the kalakand after setting within the fridge.
17. Slice kalakand with a knife. In case the kalakand didn’t arrange correctly, don’t fret. You’ll be able to simply serve it with a spoon like a halwa. It nonetheless tastes scrumptious!
Serve kalakand as a candy or as a dessert. Hold any leftovers in an air-tight container within the fridge. This candy retains nicely for two to three days when refrigerated.
FAQs
Oops! Appears like you’ll have cooked it a bit too lengthy on the stovetop. Brush the highest of the milk cake with extra milk and it ought to soften after it settles in.
It sounds such as you both used a decrease high quality paneer, otherwise you overcooked the combination. For greatest outcomes, use recent, selfmade Paneer and solely prepare dinner till the combination is thick however not dry trying.
You’ll be able to refrigerate kalakand for as much as 2 to three days. Attempt to use quick it’s a milk primarily based dish.
Certain! I counsel utilizing â…“ – ½ cup of thick fruit purée to sweeten the kalakand. Add it earlier than cooking. You’ll be able to add mango puree or strawberry puree. If including fruit puree then alter the sugar as wanted.
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Kalakand Recipe | Kalakand Candy
This two-ingredient, tremendous quick recipe for Kalakand (a.ok.a. Indian Milk Cake) comes collectively in simply quarter-hour due to the assistance of a can of sweetened condensed milk.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Complete Time 20 minutes
Forestall your display from going darkish whereas making the recipe
Preparation
Grease a pan or a tray with some ghee or oil.
Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. It’s also possible to sliver or slice the nuts.
Grate 250 to 300 grams paneer. It’s also possible to crumble the paneer. If the paneer is refrigerated, then I counsel to grate it. If freshly made, then you possibly can crumble it finely. There must be no chunks within the crumble.
Making kalakand candy
Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.
Add the grated or crumbled paneer to the condensed milk. Combine very nicely.
I did add some sugar as I felt the candy style was much less for us. I added 1 tablespoons sugar. You’ll be able to test the style and add accordingly.
Hold the warmth on low or sim and prepare dinner this combination of condensed milk and grated paneer.
Stir the combination usually in order that it doesn’t persist with the underside of the pan.
The kalakand combination will begin thickening because it simmers and begins to prepare dinner.
When the combination will get thickened nicely, appears to be like like one mass and begins leaving the edges of the pan then change off the warmth.
Understand that the kalakand combination ought to have some moisture and mustn’t look dry. It mustn’t have a liquid consistency or be runny.
It took me quarter-hour on a low warmth. Relying on the standard of your pan, pan thickness and dimension, flame depth it might take 12 to 16 minutes.
Take away the pan from the warmth. Add cardamom powder and rose water. Stir very nicely.
Setting kalakand
Now pour the kalakand combination within the ready greases pan or tray.
Shake the pan gently in order that the combination spreads evenly. It’s also possible to stage with a spoon or spatula.
Sprinkle coarsely crushed nuts or slivered nuts all around the kalakand.
Gently press the nuts with a spoon. Cowl and permit the kalakand to turn into heat or cool fully at room temperature. Then preserve within the fridge for a few hours for it to set.
After it units, slice the kalakand and serve. In case in the event you can’t slice the kalakand, then don’t fear. You’ll be able to simply serve it with a spoon like a halwa. It nonetheless tastes scrumptious.
Serve kalakand as a candy or as a dessert. Hold any leftovers within the fridge in an air-tight container. Kalakand retains nicely for two to three days within the fridge.
- Don’t overcook the combination as this may increasingly lead to a chewy and densely texture milk cake.
- The flavorings might be of your selection. Be happy so as to add both one or a combination from the next substances – rose water, cardamom powder, vanilla extract, saffron strands and kewra water.
- Use recent and selfmade paneer. If utilizing frozen paneer observe the directions to thaw it from the bundle.
- You’ll be able to skip so as to add sugar or a bit extra of sugar in response to your style preferences.
- The nuts might be omitted or you possibly can add nuts like cashews, almonds, pistachios and pine nuts.
- The recipe might be scaled to make a smaller batch or a bigger batch of kalakand candy.
Vitamin Details
Kalakand Recipe | Kalakand Candy
Quantity Per Serving
Energy 137 Energy from Fats 54
% Every day Worth*
Fats 6g9%
Saturated Fats 3g19%
Ldl cholesterol 18mg6%
Sodium 35mg2%
Potassium 105mg3%
Carbohydrates 15g5%
Sugar 14g16%
Protein 4g8%
Vitamin A 65IU1%
Vitamin C 0.7mg1%
Calcium 147mg15%
Iron 0.1mg1%
* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.
This Kalakand Recipe publish from the archives first printed in Might 2015 has been up to date and republished on 22 October 2022.
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