Annika Eats

Kalakand (Easy Mithai Recipe)

This Indian sweet treat is a cross between Kalakand and Burfi but more on the Kalakand side. We use paneer, condensed milk, milk powder, ghee, nuts, cardamom and saffron. It takes less than 15 mins to make and 30 mins to set, perfect for Diwali. 

So I must admit, we don’t make “Indian sweets” aka Mithai at home. Most often than not we buy it from outside. Having said that, this recipe is one that I taught myself after trial and error to ensure it comes out the exact way my mum likes it. She loves any indian sweet but Kalakand/Burfi has to be one of her favourites.

What is Kalakand and Burfi?

I have tried many recipes but this version is a combination of both the sweets, the difference between kalakand and burfi is based on the ingredients and preparation. The final dish also has a different taste and texture. Kalakand is mainly condensed milk and paneer that is cooked together and set until just set. It will be softer and a pale cream/white color. Burfi contains ghee, nuts, milk powder and is much more firmer in texture once set.

This recipe is a combination of both. We want the texture of Kalakand but the flavors and additions of burfi, all under 15 mins to cook and 30 mins to set. You can make this the night before and let it set in the fridge. Slice it the next day and enjoy. You don’t need much to make this recipe and using store bought paneer is the best hack for making this quickly. 

What ingredients do you need to make this Kalakand?

We need paneer (indian cottage cheese), condensed milk, milk powder, cardamom powder, saffron strands, ghee, nuts and some love. As for the equipment I use a nonstick sauté pan with a wooden and rubber spatula to make the mixture. To set the Kalakand I use an 8×8 inch square tin that is lined with baking paper. 

How to make this Kalakand?

Line an 8×8 inch tin with baking paper and set aside. In a sauté pan we add the ghee, paneer (the paneer must be fresh and at room temperature. I like to grate it so it is very fine once it cooks), condensed milk, milk powder, cardamom powder, salt and stir together until combined. Place on the heat and let it slowly come to a bubble. The sides will start bubbling first. Then the center will have bubbles and it will start getting thicker in  few minutes. Make sure to stir with a rubber spatula during this time to ensure that it is not sticking to the bottom or the side. As it gets thick you will see the mixture leaving the sides. This shouldn’t take more than 5-8 mins on a medium heat. We do not want to over cook this as it will get harder once it sets. And we want it to be softer like Kalakand. 

Take it off the heat and pour it into your prepared 8×8 inch tin. Using the wooden spoon spread it out evenly so it will set well. Sprinkle the chopped nuts on top with some saffron strands. This needs to set for at least 30 mins before you slice it in to squares and store them in air tight containers. 

Serving and storing the Kalakand?

Once the kalakand has been sliced it can be served with some Masala Chai. It is a perfect gift for Diwali as you can wrap the pieces in little boxes and write a cute note before gifting it to you family and friends. Also, you can serve this at the end of a meal as dessert. Once the Kalakand is set and portioned, they must be stored in air tight containers, in the fridge. It will last for up to 2 weeks after which it will get dry but still fast yummy. 

Looking for more Diwali inspiration check out my Ras Malai Pudding Cake, Chai custard cups, Ribbon sandwich recipe and the Coconut ladoo recipe. Now that we have covered how to make this Kalakand recipe, you can have a look at the recipe video on my socials but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Kalakand (Easy Mithai Recipe)

This Indian sweet treat is a cross between Kalakand and Milk Burfi but more on the Kalakand side. We use paneer, condensed milk, milk powder, ghee, nuts, cardamom and saffron. It takes less than 15 mins to make and 30 mins to set, perfect for Diwali.
Prep Time 5 mins
Cook Time 8 mins
Setting Time 30 mins
Course Celebration, Dessert, Finger food, High Tea, How to make, Party, Sweet tooth, tea time
Cuisine Indian
Servings 16 pieces

Equipment

  • Large saute pan
  • Wooden spatula
  • Rubber spatula
  • 8x8 inch tray
  • Baking paper

Ingredients
  

  • 2 tsp Ghee
  • 450 gm Paneer grated
  • 400 gm Condensed milk
  • 50 gm Milk powder
  • 1 tsp Cardamom powder
  • Pinch of Salt
  • 8 Saffron strands

Garnish:

  • 1/4 cup Almonds & Pistachios chopped
  • Few saffron strands

Instructions
 

  • Line an 8x8 inch tin with baking paper and set aside.
  • In a sauté pan we add the ghee, paneer (the paneer must be fresh and at room temperature. I like to grate it so it is very fine once it cooks), condensed milk, milk powder, cardamom powder, salt and stir together until combined.
  • Place on the heat and let it slowly come to a bubble. The sides will start bubbling first. Then the center will have bubbles and it will start getting thicker in few minutes. Make sure to stir with a rubber spatula during this time to ensure that it is not sticking to the bottom or the side. As it gets thick you will see the mixture leaving the sides. This shouldn’t take more than 5-8 mins on a medium heat. We do not want to over cook this as it will get harder once it sets. And we want it to be softer like Kalakand.
  • Take it off the heat and pour it into your prepared 8x8 inch tin. Using the wooden spoon spread it out evenly so it will set well. Sprinkle the chopped nuts on top with some saffron strands.
  • This needs to set for at least 30 mins in the fridge. Slice into 16 pieces and store in air tight containers in the fridge.

Notes

  • If you notice the sides on the mixture burning while cooking, reduce the heat to ensure the entire mixture is cooked through evenly.
  • You can leave the cardamom and saffron out, I prefer the flavor.
  • I also love eating this warm in a bowl and we have served this as a warm instant pudding dessert as well.

Comment