Are you a fan of Indian sweets but don’t have the time or patience to spend hours in the kitchen? If so, you’re in luck!

We have an easy-to-follow recipe for making kalakand mithai in just 10 minutes. Kalakand is a popular sweet dish in India, made from paneer (cottage cheese) and condensed milk.

It has a soft, crumbly texture and a deliciously sweet taste that will leave you wanting more.

In this article, I will guide you through the process of making kalakand mithai in just 10 minutes.

We’ll cover everything from the ingredients you’ll need to the step-by-step process of making this mouth-watering dessert.

So, let’s get started!

To make kalakand mithai, you’ll need the following ingredients:

  1. 1 can of condensed milk
  2. 1 cup of paneer, grated or crumbled
  3. 1/4 cup of sugar
  4. 1/4 cup of milk powder
  5. 1/4 cup of milk
  6. 1/4 tsp of cardamom powder
  7. A few saffron strands
  8. Chopped nuts for garnishing

Step 1: Preparing the Paneer

To make kalakand mithai, you’ll need fresh paneer. If you don’t have paneer, you can make it at home using milk and lemon juice.

Preparing the Paneer for Kalakand Mithai

To prepare paneer, heat 1 liter of milk in a saucepan and bring it to a boil. Turn off the heat and add 2-3 tbsp of lemon juice to the milk.

Stir well and let it sit for 5-10 minutes until the milk curdles. Drain the curdled milk using a muslin cloth and wash the paneer under cold water to remove any lemony flavor.

Homemade paneer will give better results, but store-bought paneer works just fine.

Step 2: Making the Kalakand Mixture

In a microwave-safe bowl, mix the grated paneer and condensed milk.

Making the Kalakand Mithai Mixture

Add a teaspoon of ghee and mix well. Microwave the mixture on high for 3 minutes.

Take the bowl out of the microwave and stir the mixture well.

Step 3: Mix the Ingredients

In a non-stick pan, mix the condensed milk, grated paneer, sugar, milk powder, milk, cardamom powder, and saffron strands.

Mix well until all the ingredients are well combined.

Step 4: Cook the Mixture

Cook the mixture over medium heat, stirring constantly to prevent it from sticking to the bottom of the pan.

Keep stirring until the mixture thickens and starts to leave the sides of the pan.

This should take about 8-10 minutes.

Step 5: Garnish and Serve

Once the mixture thickens, pour it into a greased plate or tray.

Smooth out the mixture using a spatula and sprinkle chopped nuts on top for garnishing.

Let it cool down for 5-10 minutes before cutting it into pieces.

Your kalakand mithai is ready to serve! Enjoy the creamy and crumbly texture of this delicious dessert with your friends and family.

Tips to Make Perfect Kalakand Mithai

Tip 1: Use Fresh Paneer

Paneer is the main ingredient in kalakand, and the quality of the paneer plays a crucial role in the taste and texture of the dish.

Always use fresh paneer for making kalakand. You can make paneer at home or buy it from a store. Homemade paneer is always better as it is fresh and free from preservatives.

Tip 2: Don’t Overcook the Paneer

Paneer can easily become rubbery if overcooked.

To make perfect kalakand, cook the paneer until it is just soft and crumbly.

If you cook it for too long, it will become tough and chewy, and your kalakand will not have the desired texture.

Tip 3: Use Condensed Milk

Condensed milk is the key ingredient that gives kalakand its signature rich and creamy texture.

Use good quality condensed milk to make the dish.

You can use sweetened or unsweetened condensed milk, depending on your preference.

Sweetened condensed milk will make the kalakand sweeter, while unsweetened condensed milk will give it a milder sweetness.

Tip 4: Add Flavorings

Kalakand can be flavored in many ways.

Some popular flavorings include cardamom powder, saffron, rose water, and chopped nuts.

Adding flavorings will enhance the taste and aroma of the kalakand and make it more interesting.

You can experiment with different flavorings to find your favorite combination.

Tip 5: Use a Non-Stick Pan

When making kalakand, it is important to use a non-stick pan to prevent the mixture from sticking to the bottom and burning.

A non-stick pan also makes it easier to stir the mixture and ensure that it cooks evenly.

Tip 6: Keep Stirring

Stirring the mixture continuously is essential to prevent it from sticking to the bottom and burning.

Keep stirring until the mixture thickens and starts to leave the sides of the pan.

This will ensure that your kalakand has a smooth and creamy texture.

Tip 7: Don’t Overcook the Mixture

Overcooking the mixture can cause it to become dry and crumbly.

To avoid this, stop cooking the mixture as soon as it starts to leave the sides of the pan.

This will ensure that your kalakand has a soft and moist texture.

Tip 8: Use a Flat Plate

To shape the kalakand, transfer the mixture to a flat plate and spread it evenly.

Use a spatula to smooth out the surface and make it level.

You can also sprinkle chopped nuts or saffron on top for decoration.

Tip 9: Let it Cool

Once you have shaped the kalakand Mithai, let it cool to room temperature before cutting it into pieces.

Cutting it while it is still warm can cause it to crumble and fall apart.

Once it has cooled, cut it into small pieces and serve.

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