Guys …..this is festival time . Lot of festivals are in que. How can we indians celebrate festivals without any sweet dish. Desserts are the soul of our festivals. Without desserts any festival is incomplete.

Not only in festival season but we indians also always want some sweet after finishing dinner. It’s a part of our daily meal. Few desserts are always available even in our refrigerator. As my in-laws are Bengali they always want some sweet with their meal.

So today I am going to share kalakand recipe which is also known as milk cake. This is the king of all indian dessert. Kalakand is widely loved,  must served dessert during Deewali, Navratri , Rakhya Bandhan & Holi . Making kalakand at home is not only cheaper but it must feel like festive favourite.

Kalakand is a melt in mouth type, rich, crumbly, soft milk base  fudge .This is extremely delicious and considered as the traditional dessert of India. Making kalakand in traditional way is very laborious work, so here I am sharing  a shortcut method, only with 2 main ingredients.

Making cottage cheese at home is a great idea to get extremely soft kalakand, but you too can use store brought Paneer as I did. Condensed milk can also be made at home. Here is link for condensed milk. Do try at home and let me know how it turns out for you. Lets start.

Print Recipe

Kalakand a.k.a Milk cake

Cuisine

indian

Prep Time

5 minutes

Cook Time

15 minutes

Servings

pieces

Ingredients

• 300 gram fresh paneer (cottage cheese)
• 200 gram + 2tbsp (1/2 tin + 2tbsp) Sweetened condensed milk
• 1/4th tsp cardamom powder
• 2 tbsp Milk powder

Cuisine indian Prep Time 5 minutes Cook Time 15 minutes Servings pieces Ingredients 300 gram fresh paneer (cottage cheese) 200 gram + 2tbsp (1/2 tin + 2tbsp) Sweetened condensed milk 1/4th tsp cardamom powder 2 tbsp Milk powder

Instructions

1. Crumble or grate paneer in a mixing bowl.
2. Add milk powder and mix well.
3. Switch on the gas and heat a heavy bottom pan .
4. Add condensed milk and stir.
5. Add paneer when condensed milk is warm.
6. with a help of a spatualla stir and mix well.
7. Continuously stir and mix well.
8. Add cardamom powder in between and mix.
9. Continuously cook till all the mixture come together and become a mass.
10. Switch off the flame and transfer this mixture to a greased tin or plate.
11. Let it be cool.
12. Refrigerate it for 3-4 hours till it sets.
13. After 4 hour take out the tin and cut the kalakand.
14. Enjoy.

Recipe Notes

• Homemade condensed milk can be used.click here for recipe.
• fresh cottage chesse or chenna can be used in this recipe.

 

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