Kalakand

Name: Kalakand
Prep time: 5 min
Cook time: 2 h 15 min
Total time: 2 h 20 min
Yield: 18 to 20 pieces
Ingredients: 1 (14-oz) can sweetened condensed milk; 16 ounces soft paneer, grated or crumbled, or ricotta; 3/4 teaspoon ground cardamom; 6 tablespoons chopped roasted nuts, such as pistachios, cashews, almonds and/or walnuts

By Zainab Shah

Published Oct. 25, 2024

Total Time: 20 minutes, plus 2 hours’ chilling
Prep Time: 5 minutes
Cook Time: 15 minutes, plus 2 hours’ chilling
Rating: 4(57)
Comments: Read comments

This no-bake dessert, or mithai, is commonly found in sweet shops across South Asia. Kalakand is typically made by cooking milk and sugar until the milk almost solidifies — a process that takes many hours. This version uses a shortcut: condensed milk and grated paneer. The use of these two ingredients cuts cooking time down to about 10 minutes. Top with any mix of nuts to balance the sweetness and add texture. The result is a milky, decadent, soft and chewy dessert that is fantastically and complexly sweet. Kalakand does need a minimum of 2 hours in the fridge to set, which requires some planning ahead. It keeps in the fridge for up to a week in the rare case of leftovers. If soft, crumbly paneer is not available, opt for ricotta.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:18 to 20 pieces

1(14-oz) can sweetened condensed milk
16ounces soft paneer, grated or crumbled, or ricotta
¾teaspoon ground cardamom
6tablespoons chopped roasted nuts, such as pistachios, cashews, almonds and/or walnuts

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a nonstick pot, stir together the condensed milk and paneer over medium heat until the mixture begins to thicken, about 3 minutes.
Step 2
Add cardamom and turn the heat down to low. Cook, stirring constantly so it doesn’t burn, until the mixture thickens to the point that it starts to separate from the sides of the pot in one mass, 5 to 7 minutes (15 to 20 minutes if using ricotta).
Step 3
Transfer to a 9- or 10-inch square baking pan, spreading evenly. Top with a layer of nuts. Let cool slightly, then loosely cover and refrigerate for at least 2 hours or overnight. Cut into small squares, or whatever shape and size is desired, and serve.

Ratings

4 out of 5

57 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kate C7 months ago

@PDX yes, but Haldiram is better it’s a softer paneer. I suggest using ricotta over Nanak paneer if you can’t find Haldiram brand of paneer.

Polaard7 months ago

You may want to make your own paneer athome, it will soft and crumbly, and ideal for this recipe. Bring 1L (or more) of whole milk to a boil in a pre-rinsed pot, as soon as it comes to a boil, squeeze juice of 1/2 lime directly into the boiling milk (or juice it beforehand and keep it ready to pour into the boiling milk). The milk solids should separate immediately (may need more lime juice and/or boiling for 1-2 minutes extra). Sieve the milk solids with a fine mesh cloth.

Bananur Rakras7 months ago

Some points you left out: 1.Soft rolling boil 2.Juice the lemon before hand and pour uniformly and stir to distribute 3 Sieve 4 Wash with cold water to get rid of lemon taste

KBS6 months ago

How about Farmers Cheese as a paneer substitute? I know it’s hard to get in parts of the US, but I can get it more reliably than paneer. Also I remember when I was an expat in India I made successful blintzes subbing in the other direction.

Randy Kalkue6 months ago

Too rubbery with ricotta.

Kay6 months ago

Thus receipe is too sweet e And most offerings make kayak and with ricotta cheese and powder carnation and sugar and nuts . This receioe does require refrigeration to set

Private comments are only visible to you.