Quick Kalakand Video by Tarla Dalal

Quick Kalakand Video by Tarla Dalal

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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.


Recipe Description for Quick Kalakand

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


For Quick Kalakand
2 1/4 cups grated fresh paneer (cottage cheese)
1 1/2 cups milk powder
1 1/2 cups fresh cream
3/4 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almond (badam) slivers
1 tbsp pistachio slivers


For quick kalakand

  1. To make {span class="bold1"}quick kalakand{/span}, 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
  2. Remove from the flame, add the cardamom powder and mix well.
  3. Transfer the mixture immediately into a 175 mm. (7") diameter 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 the {span class="bold1"}kalakand{/span} into pieces and serve or keep refrigerated in an air-tight container till serving.

Handy tip:

  1. This {span class="bold1"}kalakand{/span} stays fresh for a week when refrigerated.

See step by step images of Quick Kalakand Recipe

RECIPE SOURCE : Indian CookingBuy this cookbook

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