Easy Kalakand | Indian milk cake - Yummy Tales Of Tummy

Easy Kalakand | Indian milk cake

Post author:Lata Lala
Post published:August 5, 2017
Post category:Indian Mithai/Sweets
Post comments:24 Comments

Easy Kalakand | Indian milk cake| Festival sweet| Kalakand under 15 minutes| How to make Kalakand with step by step instructions and pictorial presentation

Today I am sharing the Easy Kalakand | Indian milk cake recipe, which can be made easily under 15 minutes, with just 2 prime ingredients.

Moreover it’s moist, juicy and has a soft grainy texture. It’s melt in mouth sweet made with homemade Condensed milk.

This is an apt recipe to be made during festivals like Raksha Bandhan or on special occasions, as this quick recipe saves quite a lot of time.

2 prime ingredients used to make Easy Kalakand | Indian milk cake :

This instant recipe of Kalakand/ Indian milk cake is made using 2 prime ingredients, i.e. Condensed milk and Paneer.

Here to make Kalakand/ Indian milk cake, I have used homemade condensed milk by reducing the milk with sugar. I have shared the recipe of making condensed milk below.

Easy Kalakand | Indian milk cake under 15 minutes

So here is an easy to make recipe, which can be prepared under 15 minutes, with little bit of pre-preparation on the previous day.

You may like to try my other Mithai/Sweets recipes.

Karachi Halwa/ Bombay Halwa

Step by step instructions to make Easy Kalakand | Indian milk cake

Let’s make condensed milk first :

Boil 500 ml(1/2 liter) milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.

Condensed milk can be stored in the fridge upto 3 days.

Method to make Kalakand :

In a bowl mix paneer, condense milk and milk powder.

Put this mixture in a nonstick pan/kadahi and cook on medium heat, add cardamom powder, stir it continuosly till it leave the sides.

Spread it on a greased plate/ bowl and spread dryfruits over it.
Press it little to properly stick to mithai.

Easy Kalakand | Indian milk cake

Garnish with saffron strands.

keep it in fridge for 3 to 4 hours to set well, when it slightly cool down.

Cut into pieces in desired shape and enjoy with your family.

Easy Kalakand | Indian milk cake

Happy cooking

Regards ❤️

Lata

Receipe card :

Easy Kalakand | Indian milk cake

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Easy Kalakand | Indian milk cake is quick and easy recipe, made under 15 minutes, using 2 prime ingredients that are, Condensed milk and Paneer.

Author: Lata Lala

Recipe type: Mithai

Cuisine: Indian

Serves: 6

Ingredients

200gms condense milk(homemade)
250gms fresh paneer/cottage cheese(homemade)
1 tbsp milk powder
1 cup chopped pista cashews and almonds
5-6 cardamom powdered
To make condense milk at home:
500 ml(1/2 liter) milk
1 small bowl of sugar or less or more to your taste

Instructions

Let's make condensed milk first :
Boil 500 ml(1/2 liter) milk. Add 1 small bowl of sugar. Reduce milk for about 10 minutes. Milk would start to thicken. stir continuously. cook for about five more minutes. Cool & transfer into glass jar or bottle.
Condensed milk can be stored in the fridge upto 3 days.
Method to make Kalakand :
In a bowl mix paneer, condense milk and milk powder.
Put this mixture in a nonstick pan/kadahi and cook on medium heat, add cardamom powder, stir it continuosly till it leave the sides.
Spread it on a greased plate/ bowl and spread dryfruits over it.
Press it little to properly stick to mithai.
Garnish with saffron strands.
keep it in fridge for 3 to 4 hours to set well, when it slightly cool down.
Cut into pieces in desired shape and enjoy with your family