Thank you, Loved ur recepie thnku so much im trying kalakand today nd let u know how it will b, Can it be kept outside with refridgenatio .. if so how long. And lastly garnished this sweet with chopped almond and pistachios. Store bought paneer has no whey in it so a lot of times I ended up with hard and chewy kalakand. Strain the milk solids and rinse in cold water very well. Do not use low fat paneer or low fat condensed milk, it doesn’t turn out tasty . Meanwhile chop nuts and line a small greased tray with parchment paper. All I need is a little swing somewhere in the mind and the heart to egg me on. I guess it is juicy and not sticky. The kalakand sold in the sweet shops are moist and juicy that’s how it should turn out. Pour 6 cups of full fat milk to a pot and bring it to a boil. after about 10 minutes, the mixture comes together. H Anju, Milk powder is optional here just to give it a little sweet and richer taste. This will be something I will make for Raksha Bandhan this year. Remove the pot from the stove and add the remaining milk powder and cardamom powder. Welcome Grace Only three main ingredients are required for making this instant kalakand – sweetened condensed milk, Paneer or chenna and milk powder. I hope this helps. Add 2 tbsp lemon juice or half cup yogurt/curd. Chenna/ homemade paneer is the main ingredient used in this recipe. Your homemade paneer/chenna has to be moist and unset with some amount of whey in it. A little more or less will do. Hi Akila, Kalakand recipe can’t get easier and better than this one. Mine were Beautiful and stunning ! But kalakand is a soft set delicate cake like sweet and is not completely dry like a burfi. Glad you liked the pav bhaji. so much. Grease an 8 inch square glass baking dish with the ghee and keep aside. Stir well & boil until it curdles fully. Kalakand is a popular Indian sweet made by reducing milk and sugar. Continue to stir and cook until the mixture begins to thicken. So homemade paneer is the key here. It’s the swings between the familiar and the known and also sharing the adventure of exploring the unknowns. You can use fresh mango pulp and depending on the sweetness of the mango, you can use about 1/2 cup of sugar considering that the mango is sweet. Kalakand | How to make kalakand sweet | Instant kalakand. Rinse it very well under running water until all of the lemon flavor is gone. 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. Stir and continue to boil till the milk begins to curdle. Hi Aparna So here it is, the Milk Powder Mango Kalakand Recipe. You will see the whey separate. It has a nutty floral aroma laced with cardamom and saffron and dressed up in bright almonds, green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads. Thank you so much Rati The kalakand is then finished by adding the chena to the thickened milk, sweetening it … Here, I didn’t add sugar at the beginning to prevent it become hard or chewy. But is your kalakand moist? After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 7. Skip this section if you have homemade paneer or store bought ricotta. 2. Then reduce the flame to low and continue to cook stirring until it becomes thick. It was about 265 grams, 2 cups loosely measured or 1¼ cups tightly packed. In fact, if you read the “About Me” section in my blog, that’s what it talks about and I have not updated this thing in four years. Rest for 10 mins and then use it. Milk Powder Mango Kalakand Recipe. So this is not something like a badam burfi, mawa burfi or besan burfi. This recipe is a keeper and has never failed to impress my guests. Do not add a lot as it can make the cheese hard. Remove from the stove and in a greased container, put the mixture and level it with the back of a spatula. It has to be moist since this is a soft set sweet. Add the paneer or ricotta cheese. Easy kalakand recipe made in 10 minutes with condensed milk and paneer. Give it a … Take milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. I added 1/8 teaspoon pure citric acid at this stage. How to make Instant Kalakand? Kalakand is a perfect quick dessert for your festivals and celebrations. I prepared the kalakand and the paneer turned out very hard after cooling it on room air. 100 diwali recipesSandeshCoconut burfi recipePaneer kheer / payasamChocolate burfiRasmalai. Read more.. Just crumble the paneer and add it to a cup and press it down to pack tightly. Thank you ☺️. Add 2 tbsp milk powder to it. Kalakand has various names such as milk cake, qalaqand and mishri-wama. Burfi is an Indian fudge which is basically made with flour, nuts, ghee, milk and sugar. Spread it to ½ to ¾ inch thickness. My aim is to help you cook great Indian food with my time-tested recipes. In a heavy bottomed pan, add mango puree, condensed milk and cook it over medium flame for 3-4 mins stirring continuously. I am so glad you came. Kalakand is not dry like burfi. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. Squeeze off the excess whey as much as possible and hang it for about 10 to 20 mins. Remove it from the fridge 30 to 60 mins before serving. Thank you so much! This is your one stop to the world of recipes. Moist, juicy and soft set with a delicious flavor and great texture. This cardamom-spiced milk cake is the perfect treat for this festive time of year. This blog is about all the best easy home made recipes you can prepare, from drinks to snacks to meals to BBQ, Chicken, Beef, Sausage, Pork. If the milk doesn’t curdle, then add more lemon juice or yogurt. It’s a sweet that I think most people prefer to buy in stores, because of … Thanks for trying. I have tried turns good. Kalakand, also known as milk cake, is a popular Indian dessert. The mixture begins to thicken in 3 to 4 mins. Kalakand can turn hard if made with frozen paneer. The mixture thins down initially and then slowly begins to thicken. When you see the mixture begins to leave the sides yet remains juicy (not runny) transfer the kalakand immediately to the greased tray. Step 1 Combine milk and paneer and simmer the mixture. Very soon it becomes a thick mass and begins to leave the sides of the pan. Kalakand turned so good , Swasthi, I made this today and it turned out very very good. Sprinkle nuts and gently level with a spatula. When I started My Friday Food Swings, I probably decided on the name in a fraction of a second. Pour 2 cups cold water immediately. To prepare this dessert recipe, take a thick-bottomed pan and pour the condensed milk in it. It’s all about my swings, at the end of the day. It comes down to room temperature. 9. Hi Swasthi First take a thick bottomed kadai with condensed milk and milk powder stir well and switch on the stove. Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan. Remove the pot from the stove and add the remaining milk powder and cardamom powder. Keep refrigerated and finish it in 4 to 6 days. And knowing me, you know that I do not pass on any occasion that can be celebrated with something to eat. For best results follow the step-by-step photos above the recipe card. Crumble this and set aside. Let it rest for 1 to 2 minutes. allow it to cool and set.,meanwhile sprinkle the slivers of nuts on top… Easy kalakand is ready. You can skip rinsing if you have used curd. . Glad you loved it! Add sugar, milk powder, and cardamom powder only after the milk has thickened. Kalakand is made in the Indian subcontinent during festivals and celebrations, such as Holi, Diwali, Navratri and Eid. It … If using milk powder add that and also add the sugar. (please note that adding milk powder and sugar are optional) Mix it well and turn … It is not the same as the store bought paneer. Since I used homemade I did not weigh it. My 10 mins recipe is an instant hit always and uses only 3 basic ingredients – condensed milk, homemade paneer and cardamom powder. Hi.. tried your kalakand recipe n did exactly same as mentioned n used the same ingredients but it turned out to be so sticky.. can you please tell me if I over cooked or under cooked the material. Glad to know it came out good! Alternative quantities provided in the recipe card are for 1x only, original recipe. It can also turn hard if the mixture is overcooked. Thankyou! Stainless steel heavy bottom pan too works fine. By swasthi , on August 18, 2019, 101 Comments, Jump to Recipe. You can also cut them to bite sized pieces. If you do not like chilled kalakand, leave it out for around 30 mins before serving. Mix them and begin to cook on a medium low flame. For this recipe we need 250 grams soft homemade chenna/paneer or 400 grams of ricotta. Milk Cake recipe/kalakand recipe/easy milk powder khalakand/ kalakand with milk powder recipes. This 3 ingredient sweet is hugely popular in the Indian Mithai shops. Turn off the stove. Making the original kalakand takes several hours & is a lot of arm work as it requires continuous stirring. If you still want to try add 3 tbsps of hot milk to the grated paneer and mix. Have you made it with homemade paneer? Hi Ishita Excellent recipe for Kalakhand.. came out well and my family loved it! A close substitute is ricotta cheese which is the same as Chenna/ unset paneer. Do not overcook. It took about 8 to 9 minutes for me. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. This 10 mins instant kalakand recipe using condensed milk is a great replacement to the traditional one which is made by simmering milk for a very long time. Can you please tell me what would be the possible cause? Instructions for Kalakand recipe (milk cake recipe) Put a large wok or pan on the gas and add chopped cottage cheese. Skip this section if you have homemade paneer or store bought ricotta. Add sugar and keep the flame on low. Condensed milk is the next ingredient. Since he was residing in Alwar, a city in Rajasthan, this sweet is known as Alwar kalakand. To it, add grated paneer and mix well. A perfect recipe for Indian festivals … Some brands don’t work at all. Press down with a spatula. 10. Add in a greased plate, garnish with pistachios, cool and serve. 2. The dish originated in Alwar, Rajasthan, India. The traditional method requires two steps - making the chena/paneer from milk, and reducing milk over a hot stove. And very tasty also. I weighted it at this stage. Drain to a clean muslin or cotton cloth lined over a colander. Read More >>, © 2021 MyFridayFoodSwings.com | Made with ❤️ in California, Chicken Mumtaz Recipe – Sizzling Murgh Mumtaz Mahal, Chhanar Payesh Recipe – Ricotta Cheese Dumplings in Reduced Milk, Chhena – 1 cup (Homemade Ricotta Cheese, see notes), Edible Silver Foil – For Garnish (Optional). You can't find this easier kalakand recipe anywhere else. Also, I used sweetened Mango pulp from a tin. The mixture should come together. Hi, my name is Somdatta but friends call me Soma. And here in comes my little trade secret, the mawa powder that we get in grocery stores here. Hi what is the measurement for 1 cup paneer. Add ¼ cup of lemon juice and stir. It took about 8 to 9 mins for me. Try this Milk Powder Mango Kalakand Recipe at home. Kalakand keeps good for 4 to 6 days if refrigerated. Then find the homemade kalakand recipe in Urdu and English here with step by step formula. It is flavored with cardamom powder and optionally garnished with fine chopped nuts. It had to have Friday, as Fridays are when I wake up from the dead and of course my swings, the ones I have in my mind and it gets reciprocated on the plate in most cases. That is because, condensed milk is already sweetened. Kalakand is also described as indian milkcake in english. Glad to know it turned out good. If you feel it is too moist, you can go ahead and cook for few more minutes. Add milkmaid after stirring it a little. It gives kalakand that is soft, juicy & has a grainy texture similar to the traditional one. Texture of kalakand mixture: The texture of the mixture has to be grainy and moist. Turn off when you see the whole pot of milk curdled well & whey has separated completely. Thank you so much! You have a food dedicated to a holiday/event, chances are that I will experience an irresistible urge to reproduce it on that very day and I will brave any storm to do it. Refrigerate kalakand for at least 2 hours. Gosh! Now put the pot back on the stove over a very low flame and keep stirring for a couple of minutes. Do not overcook otherwise the kalakand will turn dry. If you are trying to avoid store bought condensed milk, you can make it at home using 3 cups milk and half cup sugar. Then cut to desired sizes. It has to be moist, juicy & not chewy otherwise it means it is overcooked. Hi Pari I tried this recipe and it was absolutely delicious. I have also adorned the kalakand … Mix it well so that there is no lump. Refrigerate for a couple of hours and then cut into pieces and serve. * Percent Daily Values are based on a 2000 calorie diet. Add the chhena in the pan and mix it in. Welcome Anvitha In a pan add the ricotta cheese and the condensed milk. No, I do not have a biological brother but I have many brother figures in my life and of course my cousins and Sam’s cousins. I sliced mine to 12. 3. Now put the pot back on the stove over a very low flame and keep stirring for a couple of minutes. Tried this recipe today ….turned out amazing…and so easy to make …thanks for sharing such recipes . Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai. Reduce the flame to low and Stir constantly to prevent burning. In some countries milkmaid (condensed milk) is sold in 392 grams tins. Which milk did you use? If you live in warm places then I suggest you use up within 5 to 6 hours. 3. Kalakand is an all-time favourite that has stood the test of time and tide! It is a well set fudge and not delicate. Kalakand with condensed milk. spread it on a greased dish or on a dish with butter papewr lined. Cool and then your kalakand mithai is ready. It is easily made at home with some simple ingredients like full-fat milk, homemade paneer or chenna, sugar, and cardamom powder. Highly appreciate your receipes because they are very easy to follow. Hi Swasthi Hi swasthi But in this instant recipe, chenna/ homemade paneer does that job. Save my name, email, and website in this browser for the next time I comment. Kalakand is a very tasty eggless dessert from India. And as the mango season is slowly disappearing, something needed to be done with them too. It is said that kalakand was invented in 1947 by a sweet maker named Baba Thakur Das. I used … Thanks for trying. Kalakand recipe – Simple, delicious and quick Instant kalakand under 10 mins. Brilliant recipe for that melt-in-the-mouth goodness!! Well, that’s my relationship with food. Drain this to a cheese cloth lined over a colander. After some time, add in crumbled paneer and milk. Lemon juice: 3 tbsp. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Mix it well so that there is no lump. Alternately you can warm up for few seconds in microwave. Level it and sprinkle chopped nuts. 12. I tried this recipe. It turns best with homemade paneer. Immediately pour 2 cups of cold water. Powdered Sugar: 3/4 cup or to taste. Sprinkle the chopped pistachios on top and add the edible silver foil. Comment document.getElementById("comment").setAttribute( "id", "a8357c6037d91a140310e5559847ad06" );document.getElementById("b9aaadda55").setAttribute( "id", "comment" ); All your recipes are super. Your homemade … Just amazing. Cardamom powder… My grandma used to make these instant pot kalakand | milk barfi sweet for hours and hours of stirring in the stovetop with so much love and patience during the Diwali festival. While the flavour turned out to be as good as the kalakand from mithai shops, the texture turned out wayyy better than that. To make chenna/paneer, avoid using vinegar. Add 2 tablespoon lemon juice or half cup yogurt to the hot milk. Bring 6 cups full fat milk to a boil. I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. 8. Mix them well and begin to cook on a medium flame stirring continuously. To make Instant Kalakand, add condensed milk to the pan and cook on low heat. Glad to know kalakand turned out good. This is my tool when it comes to serving my mithai swings. Simmer the milk until it reduces to half, then add sugar. Add cardamom powder and mix well. A rich, creamy dessert that’ll melt-in-your-mouth! quick kalakand or instant klalkand is a very popular Indian mithai. So coming back to the Mango Kalakand Recipe, the idea is to do a homemade traditional looking Indian sweet in as little time as possible. Hold the cheese cloth carefully under running water and rinse it well to remove the lemon flavor. Along wtih Mango Kalakand Recipe, You may also like the recipes below: The Milk Powder makes this recipe easy and fast without compromising on the taste at all. © 2012 - 2020 - Swasthi's Recipes. Hope you like the kalakand too. Whole Milk: 2 liters. This will take longer with ricotta cheese as there is much more whey in it than homemade paneer. It depends on where you live. Spread it to ½ to ¾ inch thickness. Kalakand is a type of barfi (milk-fudge) which is a dense milk-based Indian sweet that has a soft, grainy, and melt in the mouth texture. Before, it takes quite a long time to make this sweet delicacy as we need to curdle the milk first. In the traditional recipe, a small quantity of acidic ingredient like alum or citric acid is added to achieve a grainy texture. Planning to try out Kalakand for Diwali, Hi Sudipta, Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. If you can’t make it then use store bought ricotta which is the same as homemade paneer. Keep stirring and cook for another 4-5 mins until the mixture thickens. Just like Mysore Pak, almond katli, Kaju katli this is unstoppable with one.All you need is just 3 ingredients whole milk, sugar, ghee. thank you, Welcome Yamun https://hebbarskitchen.com/kalakand-recipe-instant-kalanda-milkmaid Use yogurt, lemon juice or a mix of yogurt with citric acid. My swings are between the healthy, everyday food and of course the occasional indulgences that we all need. Then add the chenna/ paneer. This lengthy process of reducing the milk to form the solids refrains most people from making this at home. Yield: around 14-16 small pieces. Put in a cheesecloth and hang it from an elevated position to let the moisture escape. Now add in cardamom powder, give it a mix and switch off the stove. After this, add milk powder according to the above-mentioned quantity, on adding milk powder, the kalakand will be white and tasty. Do … Kalakand a delicious milk based sweet( or mithai) with hints of cardamon is yet another way of enjoying the goodness of milk.It is similar to Barfi and usually prepared on festivals like Diwali, Navaratri, and Holi.Kalakand mithai or sweet is widely appreciated and liked by every Indian. Pour condensed milk to a heavy bottom non-stick pan. But you can anyways skip adding milk powder to this. This is quick and easy to make and makes delicious milk cakes. I make this often for celebrations as it doesn’t take much time and is simply great tasting & gets done effortlessly. Cook on low medium heat till the mixture becomes thick. Keep stirring and continue to cook. Traditionally, kalakand only consists of solidified milk or khoya. I tried some of your recipes. Mix both paneer and condensed milk in a heavy bottomed pan, and cook on a low flame till mixture thickens. The mixture has to be moist and juicy but not dry. There’s also a quicker version of kalakand which is made using milk powder and condensed milk, maybe i’ll try it out the next time. Turn off the stove. Do not boil milk for rabri in the same pan where you made paneer. You can call me that too. Kalakand is an Indian dessert made with two ingredients - milk and sugar. traditional way by simmering the milk on low heat until reduced to semi solids, 11. Kalakand is moist, juicy, tastes delicious & has a delicate grainy texture. But there are so many other swings too, that gets reflected in my food. Comes together under 30 mins. This soft set sweet is widely sold in sweet stalls and is not commonly made in households. Pour 1 teaspoon kewra or rose water (optional) at this stage. Check your inbox or spam folder to confirm your subscription. Hi Swasthi, 4. If you want to use then make sure you wash it with soap water properly and then use it to thicken the … Glad to know your family loved it! It’s an Indian milk dessert made with full fat milk, sugar and cardamom powder. It was truly delicious and I can’t wait to make it again! And then there are the swings of the bohemian heart which wants to quit everything and go travel the world and the swings of the OCD ridden focused mom and wife who lives off checklists. I cut mine to 12 (¾ inch thickness) or to 16 (½ inch thickness). I keep toggling between the life from the growing up years in India and the one of settling down and making a life for my own here. And the third element is cardamom powder, to flavour the sweet. Paneer is an innovative addition to this recipe. Add half the mawa powder and slowly mix it in. You can also use that. It should be about ¾ of an inch thick. 1. It is made with condensed milk, cheese and milk powder. Refrigerate it for at least 2 hours and then cut to desired sizes. Yes, nothing unique and nothing earth shattering but there, in it all, the swings find an expression in my food. Step I – Grate paneer first. 6. Pour 1 tin of sweetened condensed milk (392 to 400 grams, 14 oz) to a heavy bottom non-stick pan. If you are using store bought ricotta it will take longer. Remove from the stove and in a greased container, put the mixture and level it with the back of a spatula. But this is a quicker and instant recipe to make Paneer Kalakand. Stir in crumbled paneer/ricotta. I put a lot of cardamom in it as I love it. Ingredients. Keep this aside. Now put paneer in plate and mash slightly for a second and add this to the condensed milk mixture. It is essentially milk powder and it takes away the hard toil from traditional Indian sweet recipes. Bring the edges together and squeeze off to drain all the excess whey from the cheese. I tried out your pav bhaji, it turned out great friends loved it. 13. Transfer to the prepared greased tray. Here it is, my space, my home, My Friday Food Swings and the swings are not limited to Fridays, they happen all the time. So this is me, the food blogger, the aspiring photographer, the home décor enthusiast, the antique appreciator, the art aficionado and a complete slave of the swings of the heart and mind. If you are new to this and wondering. I used homemade yogurt with whey. 5. Remove from stove and let it stand for a couple of minutes. They have the goodness of fresh homemade Chenna or cottage cheese, the sweetness from the condensed milk, a drizzle of ghee to mimic the khoya flavor (there’s no khoya in the recipe). The most prominent one is the swing between my states of mind, the East, and the West. This popular Indian dessert (mithai) is made with milk, paneer, sugar, dry fruits and cardamom powder. Simmer the kalakand mixture and stir it often so that the milk … I celebrate everything be it St. Patrick’s Day, Eid or Janmashtami. Hang it for about 10 to 20 mins. It will set to a soft set crumbly cake. Instant pot kalakand |Milk burfi is one of my childhood favorite desserts. Therefore, my kalakand with condensed milk, is actually a three ingredient recipe. Chenna or homemade paneer has some amount of whey in it which prevents kalakand from turning rubbery and chewy. The recipe turned out to be amazing and delicious…Thank you…. Highly suggested using a heavy bottom pan. Instant kalakand recipe with condensed milk This recipe of milk cake is an instant or quick version of the traditional recipe which is made in only 10 minutes. As the condensed milk heats up, the whole mixture will become runny. Best served chilled. Kalakand is best served warm or chilled but the texture won't be good if it is too cold. Grease a small tray and line with parchment paper. I didnot refrigerate it. (Check the video or step by step photos). Continue to simmer stirring continuously until it reduces to 1 cup. I am a Bong (from the state of West Bengal, in the Eastern part of India) but grew up in Shillong, a small hilly hamlet in the North Eastern part of India. 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Follow the step-by-step photos above the recipe card expression in my food cheese carefully... From mithai shops ca n't find this easier kalakand recipe anywhere else like chilled kalakand, also known milk. This section if you still want to try out kalakand for Diwali, Navratri Eid. Now add in crumbled paneer and simmer the mixture and level it with back! As it can also turn hard if made with milk, sugar, and cardamom powder only after milk. Moist and juicy that ’ kalakand recipe with milk powder my relationship with food delicious milk cakes you use up 5. Milk doesn ’ t curdle, then add more lemon juice or half cup yogurt to the grated paneer milk. Mithai shops, the milk has thickened a fraction of a spatula off you! With butter papewr lined 392 grams tins cups tightly packed Diwali, Navratri and Eid consists. Added 1/8 teaspoon pure citric acid at this stage 10 minutes with condensed (. Heart to egg me on receipes because they are very easy to …thanks... A cup and press it down to pack tightly such as milk cake is main... I make this sweet is known as milk cake is the perfect for. Milk in a greased container, put the mixture and level it with paneer... Mixture begins to thicken heavy bottom non-stick pan above-mentioned quantity, on August 18 2019!