Kalakand – Happy Diwali!

Here is the recipe…

Soak kesar in 1 tbsp hot water for 10-15 mins. Mash paneer coarsely…

Add condensed milk and milk powder to crumbled paneer. Heat the mixture in a thick bottom pan. Cook on low – medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan…

Remove from the fire and spread onto a greased plate/tray. Level it with the back of a spoon or a spatula…

Sprinkle cardamom powder and saffron soaked in hot water & top with pista slivers. Refrigerate for a minimum of 45 mins to set. Cut into squares. Keep refrigerated…

 

For more Diwali / Indian sweet recipes, click here.

Recipe adapted from here.

Kalakand
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Kalakand

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Course: Dessert, Indian Sweet
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Author: Maria Jose

Ingredients

  • 1 tin (400gms) Condensed Milk
  • 500 gms Paneer
  • 2 heaped tbsp Full fat milk powder
  • 4 Caradamom ( powdered)
  • A few strands Kesar (saffron)
  • 7-8 Blanched pistachio (sliced)
  • 1/2 - 1 tbsp Ghee (for greasing)

Instructions

  • Soak Kesar/saffron in 1 tbsp hot water for 10-15 mins.
  • Mash paneer coarsely and mix in condensed milk and milk powder. Heat the mixture in a thick bottom pan. Cook on low - medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan. Remove from the fire and spread onto a greased plate/tray. Make sure you dont spread it too thin. Level it with the back of a spoon or an icing spatula.
  • Sprinkle cardamom powder (discard the skin and powder the seeds only) and saffron soaked in hot water & top with pista slivers. Refrigerate for a minimum of 45 mins to set. Cut into squares. Keep refrigerated.

Notes

If you are using frozen paneer, soak it in hot water for 20-25 mins, to soften it, so that you can mash it easily.
To remove the skin of pistachio, soak it in hot water for 5-10 mins.
It's ideal to use a rectangular or square tray/tin for this. I used my swiss roll/jam roll tin. The thickness of the sweet depends on the type of plate/tray you use.
You can serve it straight from the fridge. However keeping at room temp for 15-20 mins before serving, will make it more softer.
You can store it in the fridge for 5-6 days in an airtight container.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

  • Hi Maria chechi
    Dont know from where to start but really thanks a tonne for all these hearty, simple and awesome recipes you gift us !! I am a zero in cookng and if ever I have got any compliments from anyone and any confidence in my cooking its all because of your recipes!!
    Tried Kalakand and it turned out too good. I have pics but dont know if i can upload here.
    My kalakand was not rigid enough i felt. Is it like that actually? So i couldnt get perfect squares… I couldnt use saffron. Thats the only difference from your recipe. Could tat be the reason ?
    Thanks a lot :)

  • Tried this also on this weekend…. came out yummy….. you made my sunday :) my son also liked this so much…. Thanks a lot maria chechi for making my cooking fun…

  • hey i made this last sat..and it was really good (except the shape cos of my round low plate)..esp the sweetness was just right…my husband n friends loved it..thank you!!

  • Hi Maria.. I tried this recipe for Diwali and it came out really gud.. This is one site from which I can blindly try any recipe. When I thought of making a sweet for Diwali Kalakand, was the first thing that came into my mind.. And it was a great coincidence that You posted the same for diwali.. Thank you so much.. Luv this site.
    Divya

    • Hi Divya,

      Thanks a lot for such a wonderful compliment. I’m really honoured to know that you trust the recipes posted here so much.

      Glad that you got the recipe on time :) Hope you had a wonderful Diwali!

      Cheers
      Maria

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