- August 4, 2025
🧁 Kalakand Recipe – Make Soft and Juicy Indian Milk Cake at Home
Kalakand, also known as Indian milk cake, is a classic North Indian dessert that blends the richness of condensed milk and fresh paneer (chena) into a soft, melt-in-the-mouth sweet. Popularly made during Diwali, Raksha Bandhan, and Navratri, this traditional Indian mithai is easy to make at home and tastes just like the one from your favorite sweet shop.
🧾 Ingredients for Kalakand (Makes 10–12 pieces)
| Ingredient | Quantity |
|---|---|
| Full-fat milk | 1 liter (or 500 ml if using paneer) |
| Lemon juice or vinegar | 2 tbsp (for curdling milk) |
| Sweetened condensed milk | 400 g (1 tin) |
| Ghee | 1 tbsp (for greasing) |
| Cardamom powder | ½ tsp |
| Chopped pistachios & almonds | 2 tbsp (for garnish) |
| Rose water (optional) | ½ tsp |
📝 You can substitute homemade paneer with store-bought chena, but homemade ensures better texture.
🍳 Step-by-Step Instructions: Make Kalakand
🥛 Step 1: Make Fresh Paneer (Chena)
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Boil the milk in a heavy-bottomed pan.
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Once it boils, lower the heat and add lemon juice or vinegar slowly.
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Stir until the milk curdles and whey separates.
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Strain using a muslin cloth and wash the chena under cold water.
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Squeeze out excess water and keep the paneer aside.
💡 Ensure the chena is soft and crumbly—not too dry or grainy—for best kalakand texture.
🍶 Step 2: Cook the Kalakand Mixture
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Heat a non-stick pan or kadai. Add crumbled paneer and condensed milk.
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Stir continuously over medium heat to prevent sticking.
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Add cardamom powder and a few saffron strands if desired.
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Cook the mixture for 12–15 minutes until it thickens and starts leaving the sides.
⚠️ Don’t overcook—kalakand should be soft and moist, not dry like burfi.
🧈 Step 3: Set and Garnish
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Grease a square or rectangular tray with ghee.
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Pour the thick mixture and spread evenly with a spatula.
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Top with chopped pistachios, almonds, and optional rose petals.
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Let it cool completely at room temperature or refrigerate for 1–2 hours.
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Cut into square or diamond shapes and serve.
🌸 Serve in paper cups or wrap in silver foil for that authentic halwai feel.
🎉 Best Occasions to Serve Kalakand
Kalakand is a favorite Indian sweet for festivals and celebrations. It is commonly made or gifted during:
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🪔 Diwali
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👩❤️👨 Raksha Bandhan
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🛕 Navratri puja bhog
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🌼 Karwa Chauth
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💑 Indian weddings and engagements
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🎉 Housewarming parties and annaprashan
Its rich taste and short prep time make it an ideal last-minute dessert recipe for unexpected guests.
🥗 Nutrition Facts (Per 1 piece, approx.)
| Nutrient | Value |
|---|---|
| Calories | 120–140 kcal |
| Carbohydrates | 15–18 g |
| Protein | 4–5 g |
| Fats | 6–8 g |
| Sugar | ~12 g |
| Calcium | High |
⚠️ Rich in calories and sugar—consume in moderation if on a weight-loss diet.
⏱️ Quick Microwave Kalakand Recipe (2-Minute Method)
If you’re short on time, this microwave kalakand recipe is your savior:
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In a microwave-safe bowl, mix 1 cup paneer (grated) with 1 cup condensed milk.
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Microwave on high for 4–5 minutes, stirring every 1–2 minutes.
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Once it thickens, transfer to a greased plate, garnish, cool, and cut.
⚡ Perfect for office potlucks or when you need an instant Indian dessert in minutes!
💡 Expert Tips for Perfect Kalakand
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Use fresh chena for a soft, grainy texture.
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Don’t overcook—the final product should have slight moisture.
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Always grease your setting tray with ghee or line with parchment.
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If making in bulk, double the ingredients and cook slightly longer.
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Add a few drops of kewra or rose essence for aroma.
✅ Interesting facts
Kalakand is not just a sweet—it’s a part of Indian heritage, packed with warmth, flavor, and festive charm. Whether you’re new to cooking or a seasoned chef, this kalakand recipe with condensed milk is guaranteed to win hearts.
