Kalakand Sweet Recipe | Kalakand Mithai | Kalakand Milk Cake Barfi with detailed photo and video recipe. Basically, an Indian version of a milk cake recipe made with solidified sweetened milk and chenna. It is soft and fudge in texture but loaded with the goodness and creaminess of milk, and sugar and topped with chopped dry fruits. It is particularly prepared especially during the festival season of Diwali and Ganesh Chaturthi and served as prasad.
Kalakand Sweet Recipe | Kalakand Mithai | Kalakand Milk Cake Barfi with step by step photo and video recipe. Milk-based dessert recipes are very common across India. It is appreciated for its creaminess and richness and is prepared for various occasions and celebrations. Generally, it is prepared with either paneer or chenna, but it can also be extended to other types of sweets. One such simple and easy milk dessert recipe is kalakand or also known as Indian milk cake.
I have posted quite a few milk dessert recipes till now in my blog. Out of this chenna based rasgulla and ras malai are extremely popular and I get frequent questions about them. While the Indian milk cake or kalakand recipe is not that popular like rasgulla, it gets a ton of questions during the festival season of Diwali. Hence, I thought of re-posting my old video with a new shoot. This includes some of the basic tips and tricks while handling the milk solids or chenna that eventually helps to yield a moist and creamy sweet. Initially, I thought of extending this recipe by adding dates and raisins to the milk solids and terming it as dry fruit kalakand. But later I decided to skip it and follow the traditional way.
Furthermore, some more additional tips, suggestions and variants to the kalakand sweet recipe. firstly, there are different ways to prepare kalakand milk cake. I have shown a traditional and authentic way, but to hasten the cooking process you can either use paneer or even condensed milk for proper consistency. Secondly, the cooking and preparation process takes only 30 mins to prepare this sweet. But it takes overnight resting time in the refrigerator to set it. Hence plan this sweet accordingly. lastly, if you wish to add additional flavours like Kesar, honey or even chocolate you may add it while the milk is evaporated. I personally like the basic version and hence I have shown this simple version.
Finally, I request you to check my other related Dessert Recipes Collection with this post of kalakand sweet recipe. It mainly includes my other related recipes like fried milk, pineapple halwa, bounty chocolate, deep fried icecream, coconut pudding, orange kulfi, dry fruit kheer, bread kulfi, oreo ice cream, malai kulfi. Further to these, I would also like to mention my other related recipe categories like,
Kalakand Sweet Video:
Recipe Card for Kalakand Mithai:
Kalakand Sweet Recipe | Kalakand Milk Cake Barfi
Ingredients
- 3 litre milk
- 2 tbsp vinegar
- ¾ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp nuts, chopped
Instructions
- firstly, in a large vessel take 2-litre milk and get to a boil.
- once the milk comes to a boil add 2 tbsp vinegar and mix well.
- add vinegar until the milk curdles.
- drain off the milk and rinse with water. rinsing with water helps to remove sourness.
- now squeeze off the water and transfer to a large plate.
- mash the paneer to smooth texture. keep aside.
- in a large kadai, heat 1-litre milk.
- stir and get to a boil.
- continue to boil until the milk reduces to half.
- add ¾ cup sugar and mix until the sugar dissolves.
- further, add prepared paneer and mix well.
- continue to cook until the mixture starts to separate the pan.
- further, add ¼ tsp cardamom powder and mix well.
- now transfer the mixture to the tray and level up.
- top with chopped nuts and press gently.
- rest for 8 hours or until it sets completely.
- cut into pieces and is ready to serve.
- finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.
Nutrition
How to make Kalakand Sweet with step-by-step photos:
- Firstly, in a large vessel take 2-litre milk and get to a boil.
- Once the milk comes to a boil add 2 tbsp vinegar and mix well.
- add vinegar until the milk curdles.
- drain off the milk and rinse with water. rinsing with water helps to remove sourness.
- now squeeze off the water and transfer to a large plate.
- mash the paneer to smooth texture. keep aside.
- in a large Kadai, heat 1 litre milk.
- stir and get to a boil.
- continue to boil until the milk reduces to half.
- add ¾ cup sugar and mix until the sugar dissolves.
- further, add prepared paneer and mix well.
- continue to cook until the mixture starts to separate the pan.
- further, add ¼ tsp cardamom powder and mix well.
- now transfer the mixture to the tray and level up.
- top with chopped nuts and press gently.
- rest for 8 hours or until it sets completely.
- cut into pieces and is ready to serve.
- Finally, enjoy the kalakand recipe with chopped nuts for a week when refrigerated.
Notes:
- Firstly, make sure to use full cream milk as it yields more paneer.
- Also, adjust the amount of sugar to your taste.
- Additionally, adding nuts is optional. however crunchy bites will make it flavourful.
- Finally, the kalakand recipe tastes great when prepared with served fresh.