This easy to make kalakand recipe with milk powder is an instant version of the traditional kalakand recipe with paneer, milk powder, and condensed milk. It is also known as Kalakandu or Indian milk cake. This instant kalakand recipe is low in sugar, high in protein, and a diabetic-friendly recipe.
Kalakand burfi is a delicious and mouth watering famous Indian sweet that is mostly prepared during the festivals and special occasions in India.
What is Kalakand?
Kalakand is an milk based Indian sweet that is made with two ingredients milk and sugar. It is very moist, soft and grainy in texture. Traditional kalakand is made with curdling and then evaporating the moisture content from the milk by simmering it for a long time. This method is very tiring and time consuming. On the other hand this instant kalakand recipe is very simple and easy and even a beginner can make it. It will be ready under 10-15 minutes.
About Instant Kalakand Recipe with Milk Powder
To make instant kalakand we, need soft crumbled paneer, toned milk, condensed milk, milk powder, and chopped nuts for garnishing. Mix all these ingredients on low flame till they change into a thick mixture. After that, transfer this mixture into a tray to set. This instant method bypasses the simmering process at all.
To make this instant Kalakand, I have used homemade toned milk paneer, toned milk, Nestle milkmaid, and Amul milk powder that are easily available in the market. Its taste and texture are similar to the market bought but are much healthier. It is a milk-based sweet so, it needs refrigeration and keeps fresh for 4-5 days in the refrigerator.
These instant kalakand are mild in sweetness as well as soft and juicy. I have tried this kalakand with different ratios of condensed milk to make it a low sugar version, and this amount is perfect. I have also reduced the thickness of kalakand to control the portion size so that we can eat less at a time. You can increase the condensed milk amount if you want them sweeter.
You can also flavor this recipe by adding Kesar, mango, coconut, gulkand, and make different varieties of it.
Step by Step Preparation of Kalakand Recipe with Milk Powder
1. Put a heavy bottom pan on low flame. Then add milk and milk powder. Mix them well.
2. Now add crumbled paneer( here I have used fresh homemade paneer, will post the recipe for homemade paneer soon) and mix it well with milk and milk powder mixture. Finally, add condensed milk and combine them well.
3. Start stirring the mixture continuously until it becomes a thick mass and leaves the sides of the pan. This process takes 7-8 minutes in total. This mixture should be moist and soft, not dry. At that point, switch off the flame.
4. Now grease a tin or plate and lined it with parchment paper and transfer the thick mixture to it, and spread it to ½ inch thickness. Smoothen the top and sprinkle chopped nut over it and level it with the help of a spatula.
5. Let it cool down for almost 2 hours and then cut into the desired shapes. Put Them in an airtight container and keep in the refrigerator.
6. It will stay good for 3-4 days in the refrigerator. When you want to eat, take them out from the refrigerator and leave at the kitchen counter for half an hour or microwave it for 10 seconds.
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Serving Suggestions
Serve these easy and quick danedar kalakand recipe with milk powder as an after meal dessert.
Tips and Tricks
- Use a heavy bottom pan to avoid burning.
- Paneer should be soft and fresh for a good taste and texture. Prefer homemade paneer instead of market bought.
- I have crumbled the paneer with hands to give it a grainy texture but if you want it smooth textured, then grind it once in the mixer grinder.
- Stir the mixture continuously to avoid sticking and burning at the bottom.
- Do not overcook the mixture Kalakand will become dry.
- To replace condensed milk, can use half and half, evaporated milk, and sugar according to your preference.
- Add rose or kewra water to make it more flavorful.
- Toned milk and paneer are used to cut the calories you can use full-fat milk if you like.
Recipe Card
Instant Kalakand Recipe | How to Make Kalakand Recipe with Milk Powder
Ingredients
- 60 ml Toned Milk
- ½ cup Powdered milk (50gm)
- 200 gm Paneer
- 150 ml Condensed milk
- 2 tbsp Chopped pista and almonds
Instructions
- Put a heavy bottom pan on low flame. Then add milk and milk powder. Mix well
- Now add crumbled paneer( here I have used fresh homemade paneer, will post the recipe for homemade paneer soon) and mix it well with milk and milk powder mixture. Finally, add condensed milk and and combine them well.
- Start stirring the mixture continuously until it becomes a thick mass and leaves the sides of the pan. This process takes 7-8 minutes in total. This mixture should be moist and soft, not dry. At that point, Switch off the flame.
- Now grease a tin or plate and lined it with parchment paper and transfer the thick mixture to it, and spread it to ½ to ¾ inch thickness. Smoothen the top and sprinkle chopped nut over it and level it with the help of a spatula.
- Let it cool down for almost 2 hours and then cut into the desired shape.
- Put Them in an airtight container and keep in the refrigerator.
- It will stay good for 3-4 days in the refrigerator. When you want to eat, take them out from the refrigerator and leave at the kitchen counter for half an hour or microwave it for 10 seconds.
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