Quick Kalakand


by
Quick Kalakand

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD
झटपट कलाकंद - हिन्दी में पढ़ें 
ક્વીક કલાકંદ - ગુજરાતી માં વાંચો 

Added to 1754 cookbooks   This recipe has been viewed 106302 times

Kalakand is an all-time favourite that has stood the test of time and tide! From its origins in northern India, its popularity has become pan Indian – why global too, as it is not uncommon to find this luscious, milky mithai in Indian stores across the world.


Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. You must however allow for a few hours’ setting time.


Also, ensure that you use a plate that is slightly deep, like a dhokla thali, to set this sweet as kalakand is usually served in chunky pieces and not flat ones like barfi.

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Quick Kalakand recipe - How to make Quick Kalakand

Setting Time:  3 hours.   Preparation Time:    Cooking Time:    Total Time:     Makes 25 pieces
Show me for pieces

Ingredients
Method
    Method
  1. Combine all the ingredients, except the cardamom powder, in a deep non-stick pan and mix well. Cook on a medium flame for 15 minutes or till the mixture thickens and leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
  2. Remove from the flame, add the cardamom powder and mix well.
  3. Transfer the mixture immediately into a 175 mm. (7") greased thali and spread it evenly.
  4. Garnish it with almond and pistachio slivers and pat it lightly so that the almond and pistachio slivers stick to the mixture very well. Keep aside to cool and set for 3 hours.
  5. Cut into pieces and serve or keep refrigerated till serving.

Handy tip:

    Handy tip:
  1. This kalakand stays fresh for a week when refrigerated.

Nutrient values (Abbrv) per piece
Energy131 cal
Protein3.8 g
Carbohydrates9.5 g
Fiber0 g
Fat8.7 g
Cholesterol0 mg
Sodium4.2 mg

RECIPE SOURCE : Indian CookingBuy this cookbook

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Reviews

Quick Kalakand
5
 on 13 Jul 18 05:49 PM


Powder milk and condensed milk are not gluten free, hence I had asked.
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Tarla Dalal    You can try sourcing for powdered milk that is gluten-free.
Reply
31 Jul 18 09:37 AM
Quick Kalakand
5
 on 13 Jul 18 01:25 PM


Is there any alternative to milk powder, or can it be made gluten free?
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Tarla Dalal    Hi Priti, This recipe is gluten-free. Try using condensed milk or mawa, we haven''t tried it and are not sure about the cooking time too.
Reply
13 Jul 18 03:14 PM
Quick Kalakand
5
 on 03 Jul 18 10:23 AM


Tarlaji, thanks a million.Never knew that making Kalakand would be so easy.Its my favourite dessert.Its turned out exactly the way mentioned in the receipe.Loved the receipe a lot.Just waiting to surprise my family.
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Tarla Dalal    Hi Smita, Thank you for your kind words. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Reply
03 Jul 18 02:24 PM
Quick Kalakand
5
 on 09 Oct 17 06:29 PM


Quick Kalakand
5
 on 28 Sep 17 01:57 PM


How many grams of paneer is needed to get 2.25 cups of grated paneer?
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Tarla Dalal    Hi, approx 1/2 kg paneer will be used
Reply
11 Jun 18 10:29 AM
Quick Kalakand
5
 on 26 Aug 17 06:28 PM


waw ,its really quick nd easy for making ,thanx for giving such a nice dishes
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Tarla Dalal    Hi Kavita, we are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
28 Aug 17 08:40 AM
Quick Kalakand
5
 on 02 Dec 16 10:16 PM


Can we use fresh cream which is available at home or it s cmplsion to use tetra pack one...
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Tarla Dalal    Hi, You can try with home malai but we would suggest to use the tetra pack one as it has a good consistency and taste.
Reply
03 Dec 16 08:36 AM
Kalakand
5
 on 23 Jul 15 03:49 PM


A divine delicacy... Make it for parties and you are sure to rock!!