Learn how to make rich, melt-in-mouth kalakand at home with condensed milk and paneer in just 10 minutes. This quick and foolproof Indian milk cake recipe is perfect for Diwali, Gokulashtami and special celebrations.
Last year during Diwali, I tried this easy kalakand recipe using paneer and condensed milk (Milkmaid) by watching YouTube video. Kalakand recipe is nothing but a rich milk cake. It is one of the popular desserts in West Bengal, Rajasthan, Delhi and some places in North India. Traditionally it is prepared by boiling and thickening milk with sugar. It takes hours to prepare.
This easy and instant kalakand recipe calls for just 3 ingredients namely Paneer/Chenna, Condensed milk and cardamom powder. For variations, it can be prepared with ricotta cheese instead of paneer and rose water or kewra essence can be added instead of cardamom powder. It can be prepared so easily and quickly. It is ideal for beginners.
In North India, people make Kalakand for Janmashtami as it is a milk based sweet. So I thought of sharing this easy and instant kalakand recipe for this Gokulashtami. Do try this easy, Instant Kalakand recipe using condensed milk and store bought paneer. Lets see how to make it with step by step photos.
Quick Notes for US & Abroad Kitchens
- Paneer vs. Whole Milk Ricotta: Store-bought Indian paneer blocks (like Nanak, Haldiram’s or Gopi) work wonderfully. Grate the paneer finely using the small holes of a box grater so it blends smoothly with the condensed milk. If paneer is unavailable, whole milk ricotta cheese cooked in a non-stick pan until excess whey evaporates works as a great substitute.
- Condensed Milk Selection: Standard 14 oz (396g) cans of sweetened condensed milk (such as Nestle Carnation, Eagle Brand or store brands like Kroger/Target) work identically to Milkmaid. Use half a can (approx. 7 oz / 200 ml) for this recipe.
- Pan & Heat Control: Use a heavy-bottomed non-stick pan or kadai. Condensed milk scorches rapidly on electric glass-top stoves; keep the heat strictly on medium-low and stir constantly once the mixture bubbles.
- Chilling & Slicing: Let the mixture cool in a parchment-lined container, then refrigerate for at least 1 to 2 hours before slicing into neat squares with a clean knife.
Kalakand Recipe with Condensed Milk
Ingredients
1 cup – 240ml
- 1 cup Paneer / Indian cottage cheese (loosely packed, grated) (approx. 100g / 3.5 oz)
- ½ tin Condensed milk (Milkmaid or Amul) (approx. 200 ml / 7 oz)
- ½ tsp Cardamom powder
- 1 tsp Ghee or butter
- 1 tbsp Chopped pistachios or almonds (for garnish)
Instructions
- Take the store-bought paneer and grate it. Measure 1 cup from it (loosely packed) and keep aside. Line a pan with butter paper or grease it well with ghee and set aside.
- Heat ghee in a non-stick kadai and add the condensed milk. Mix well in very low flame.
- Add grated paneer, cardamom powder or rose water and mix well. Paneer absorbs condensed milk and it will thicken initially. But if you keep mixing in low flame, mixture will become loose and watery.
- Keep the flame medium and stir well. After 3 to 4 minutes, it will start to thicken and leave the sides of pan. Mix for a minute. You will see the mixture becoming grainy and thick. Switch off the flame and remove the pan immediately.
- Pour it to the butter paper lined pan for 2 inch thickness. Level it and refrigerate it for 1 to 2 hours till it is well set. Garnish with chopped nuts and stud it well. Cut into pieces and serve chilled for best taste.
- Enjoy this easy, yummy, instant kalakand with family and friends!
Notes
- You can add some sugar (about 1 tbsp) if you feel sweetness is less.
- Fresh chena tastes the best, but store-bought paneer also works great.
- If you mix for a long time, kalakand may become chewy. So remove at the right time.
- If you are not able to cut into pieces, refrigerate for more time.
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Easy, yummy, Instant kalakand is ready to serve! Enjoy with your family!
