Paneer Kalakand | Easy Kalakand recipe – Diwali sweet

Kalakand is a popular Indian Sweet made out of condensed milk and paneer. The dish originated in Alwar, Rajasthan, India. This sweet is made in the Indian subcontinent during festivals and celebrations such as Holi, Diwali, Navratri, and Eid.

Kalakand is the easiest recipe to prepare. If you have paneer handy then you can make this dessert in 10-15 minutes. You can either make use of homemade paneer or frozen one. Homemade paneer gives a fresh taste to the dessert. To make homemade paneer click here.

Steps to be noted while preparing Kalakand :

• Always use homemade paneer.
• If using frozen paneer just soak it in hot water for 5-6 minutes and squeeze all the water using cheesecloth or muslin cloth.
• Crumble the paneer to a coarse powder, do not make it into a fine paste.
• The coarse texture gives the look and taste to the dessert.

The preparation of this recipe is very easy. Even a beginner cook can prepare it without any hassle. Just grab all the ingredients, mix it and place it in a Kadai and saute until the dough gathers as we do in coconut burfi. Grease a plate and transfer the dough, let it cool for a while. Now cut it to the desired shape and enjoy the divine taste.

Paneer Kalakand | Easy Kalakand recipe

Print Recipe

Mouthwatering delicious Paneer Kalakand.

• CuisineIndian

Servings	Prep Time
16 pieces approx	10 minutes

Cook Time

10 minutes

Servings Prep Time 16 pieces approx 10 minutes

Cook Time 10 minutes

Paneer Kalakand | Easy Kalakand recipe Print Recipe Mouthwatering delicious Paneer Kalakand. CuisineIndian Servings Prep Time 16 pieces approx 10 minutes Cook Time 10 minutes Servings Prep Time 16 pieces approx 10 minutes Cook Time 10 minutes

Ingredients

• 250 grams Paneer
• 200 grams Condensed milk
• 1 tbsp Sugar
• 1 tbsp Milk powder
• 1 tsp Cardamom/Elaichi Powder
• 6-7 Chopped Pista to garnish

Servings: pieces approx

Instructions

1. Grab all the ingredients. Coarsely grind the paneer using the whipper mode in the mixer. Grease a plate or glass bowl with ghee or oil and set aside.

   
2. In a wide bowl add grated or coarsely ground paneer. Also add condensed milk, elaichi powder, sugar, milk powder and mix it thoroughly. Now heat a Kadai in low flame. Transfer the mixed ingredients into the Kadai.

   
3. Gently stir it continuously until soft ball forms as shown in the picture. Now transfer to the greased mould and spread evenly. Let it cool for a while. Then cut it into the desired shape and garnish with chopped pista. Paneer kalakand is ready.

   

Recipe Notes

• Stir in low flame for the entire process.
• It doesn't take much time to gather the mixture into a ball.
• This can be refrigerated for up to a week.
• If you don't want extra sweetness you can skip the sugar. 
• Remember to add milk powder as it is used as a binding agent.

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Delicious and soft Kalakand is ready to melt in your mouth!