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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.
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Prep Time 5 minutes
Cook Time 8 minutes
Setting Time 30 minutes
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.