Easy kalakand sweet recipe | kalakand mithai | kalakand milk cake barfi

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 520 minutes
  • Yield: 15 pieces
  • Category: sweet
  • Cuisine: Indian

Ingredients

  • 3 litre milk
  • 2 tbsp vinegar
  • ¾ cup sugar
  • ¼ tsp cardamom powder
  • 2 tbsp nuts (chopped)

Method

  1. firstly, in a large vessel take 2-litre milk and get to a boil.
  2. once the milk comes to a boil add 2 tbsp vinegar and mix well.
  3. add vinegar until the milk curdles.
  4. drain off the milk and rinse with water. rinsing with water helps to remove sourness.
  5. now squeeze off the water and transfer to a large plate.
  6. mash the paneer to smooth texture. keep aside.
  7. in a large kadai, heat 1-litre milk.
  8. stir and get to a boil.
  9. continue to boil until the milk reduces to half.
  10. add ¾ cup sugar and mix until the sugar dissolves.
  11. further, add prepared paneer and mix well.
  12. continue to cook until the mixture starts to separate the pan.
  13. further, add ¼ tsp cardamom powder and mix well.
  14. now transfer the mixture to the tray and level up.
  15. top with chopped nuts and press gently.
  16. rest for 8 hours or until it sets completely.
  17. cut into pieces and is ready to serve.
  18. finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.