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Kalakand Recipe

Kalakand is a delightful melody of sweetness with each bite. This iconic milk cake is the epitome of indulgence, boasting a creamy texture that will undoubtedly leave you yearning for another serving.

Our Kalakand recipe makes the process easier, and a Nestlé MILKMAID and Nestlé Everyday Dairy Whitener make the dessert more delicious. You're in for a guaranteed taste sensation when they blend with ingredients like fresh paneer and a dash of powdered elaichi.

Think of the creamiest milk cake ever and imagine it becoming even creamier with the lusciousness of MILKMAID, all without the need for khoya/mawa and ready in just minutes.

Here's the secret to this dessert wonder: Mash some paneer, and blend it with Nestlé Everyday Dairy Whitener, and Nestlé MILKMAID. Next, cook it in a sturdy pan, stirring until it transforms into a thick, creamy marvel that leaves the pan's sides.

To top it off, sprinkle aromatic elaichi powder and garnish with a touch of silver leaf, lending it that extra touch of regality. After it has firmly set, cut it into perfect squares. Voila! 

A treat fit for royalty, Kalakand barfi - a masterpiece made using MILKMAID, perfect for satisfying your sweet tooth.

Try our easy Kalakand recipe today!

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Ingredients

  • 1 tin Nestlé MILKMAID
  • 2 heaped tbspNestlé Everyday Dairy Whitener
  • 500 gmsPaneer
  • 3-4 Powdered Elaichi
  • 1Silver Leaf

How to make Kalakand

  • Step 1:  Mash paneer coarsely and mix in Everyday Dairy Whitener and Nestlé MILKMAID.
  • Step 2:  Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
  • Step 3:  Remove from the fire and spread onto a greased plate. Sprinkle elaichi powder.
  • Step 4:  Top with silver leaf.
  • Step 5:  Cool and cut into squares.

Note: Good soft Kalakand has some liquid separating from it when it is spread on the plate. This gets soaked up as it cools.

Tips on Kalakand

  • Opt for fresh, high-quality paneer (cottage cheese) to achieve the most exquisite texture and flavour of Kalakand barfi.
  • When cooking the mixture of paneer and condensed milk, maintain a low to medium heat to prevent it from scorching or sticking to the pan.
  • Exercise caution not to overcook the Kalakand mixture, as excessive cooking may result in the formation of hard, dry cubes of Kalakand once it sets.
  • The desired consistency of the mixture is moist yet thick, not runny. It is at this point that you should remove it from the heat.
  • Allow the Kalakand to set naturally at room temperature or in the refrigerator for a few hours before proceeding to cut it into your desired pieces.
     

FAQs on Kalakand

1. How long does Kalakand stay fresh?

When stored in an airtight container in the refrigerator, Kalakand can stay fresh for up to 4 to 5 days. However, it is best enjoyed within the first few days when it is freshest and retains its optimum texture and flavour.

2. How long does it take to make Kalakand with Nestlé MILKMAID?

The cooking time can vary depending on the Kalakand recipe and method used. However, with our Kalakand recipe, inclusive of Nestlé MILKMAID, it takes around 10 minutes of preparation time and another 10 minutes of cooking time.

3. Can I use homemade paneer for making Kalakand?

Absolutely! You can use homemade paneer in our Kalakand recipe. In fact, many people prefer making paneer at home as it ensures freshness and allows them to control the texture and quality of the final dessert.

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