quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai |
by Tarla Dalal
Added to 1762 cookbooks
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quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai | with 18 amazing images
quick kalakand or instant kalakand is a very popular Indian mithai. We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Cool and then your kalakand mithai is ready.
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.
Enjoy how to make quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai recipe with detailed step by step photos and video below.
For quick kalakand- To make quick kalakand, 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
- Remove from the flame, add the cardamom powder and mix well.
- Transfer the mixture immediately into a 175 mm. (7") diameter greased thali and spread it evenly.
- 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.
- Cut the kalakand into pieces and serve or keep refrigerated in an air-tight container till serving.
Handy tip:- This kalakand stays fresh for a week when refrigerated.
Quick Kalakand Video by Tarla Dalal
Quick Kalakand recipe with step by step photos
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Kalakand, Quick Kalakand. The quick and easy kalakand recipe is a good replacement to the authentic kalakand recipe made using just three major ingredients – paneer, milk powder and cream. You can serve it during festive occasions like Diwali, Navratri, Holi or when you have guests suddenly at home. Apart from this quick Indian dessert, you can also try these instant indian sweet recipes :
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Paneer or cottage cheese is an Indian cheese which is readily available in the market in fresh and frozen form. Also, it is very easy to make fresh paneer at home. Check out our recipe with detailed step by step photos to learn the homemade paneer recipe. For preparing the instant kalakand recipe, we will first grate the paneer and keep aside.
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Now in a deep non-stick pan, transfer the grated paneer. You can even crumble the paneer, just ensure there are no lumps in the paneer.
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To this, add the milk powder. Traditionally, kalakand is made by simmering milk for a long time but, the quick kalakand recipe makes use of milk powder.
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Also, add fresh cream.
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Add the sugar. You can check the taste and increase or decrease the quantity to suit your palette.
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Combine all the ingredients and mix well.
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Switch on the flame and start cooking the mixture on a medium flame. Cook on a medium flame for 15 minutes or till the mixture thickens, while stirring continuously.
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Don’t forget to scrape the sides of the pan while stirring.
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After 15 minutes, the mixture has thicken and all the moisture has evaporated. It leave the sides of the pan easily. Once the kalakand has thicken, immediately switch off the flame or else it will turn chewy.
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Remove from the flame, add the cardamom powder. You can also flavor the instant kalakand with rose water and mix well and your instant kalakand is ready.
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Grease a 175 mm. (7") with ghee or oil.
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Transfer the mixture immediately into the greased thali.
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Spread Quick Kalakand evenly and level it with the help of a spatula.
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Garnish Kalakand with almond and pistachio slivers.
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Pat Kalakand lightly with a spoon or clean spatula so that the almond and pistachio slivers stick to the mixture very well.
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Keep aside to cool and set for 3 hours. It will look like this after setting! If you are in haste then put it in the refrigerator for half an hour to set. Refrigeration will surely turn it hard so, if you like soft & moist kalakand then cool it naturally.
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Cut into pieces. If you are unable to cut the quick kalakand then dig in with a spoon and relish it like a halwa.
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Serve the quick kalakad or keep refrigerated till serving. This kalakand stays fresh for a week when refrigerated. Refrigerating the instant kalakand will make it harder.
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Nutrient values (Abbrv) per piece
| Energy | 131 cal |
| Protein | 3.8 g |
| Carbohydrates | 9.5 g |
| Fiber | 0 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Sodium | 4.2 mg |
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