I vanished for quite a long, I know! Actually it was health issues that kept me away from the blog. Anyway now that I am fit and back here, I shall be doing a Janmashtami special post today. Indian desserts/sweets are heavenly but they are not very easy to make, you need a lot of patience to do this. Baking needs patience as well but my love for baking never made me feel so! haha…. I could have baked something for janmashtami but I think Lord Krishna would be happier if I tried out some sweet recipe and so I did 😀
Kalakand/Milk fudge has always been my favourite and I have wanted to make it ever since. Making the original kalakand can be a tedious process, really if you want that soft, moist, tender and juicy kalakand available in the market, you have to be extra patient. You have to keep stirring the milk till it fully reduces, I have tried it once and the result was amazing. If you want to try out that recipe (original) you can watch it here Kalakand recipe By Chef Sanjeev Kapoor and if you want a speedy way of making it, keep on reading the post.
So let me tell you a little about the instant kalakand recipe. I found this recipe on the Milkmaid website while I was hunting down for quick Indian dessert recipes and had pinned it long back. I actually wanted to do an original kalakand recipe post but the thought of stirring and reducing the milk made me feel so lazy to do that. At once I recalled about the instant recipe and I got so excited. I had all the ingredients lying at home too. Once I started I was done with the recipe within next 20 minutes. Can you believe it? Yes, thats 100% true and even you can do it.
The recipe only needs handful of ingredients paneer,condensed milk,sugar(if needed),dairy whitener,cardamom powder, thats it and the result is so so so awesome. The kalakand is a pure delicacy, soft, crumbly and as good as store bought. This is made instantly but not at all harmful, this recipe just cuts off the tedious process.
When using paneer just take care that it should shed all its water content before being used. Defrosting can be done by keeping it out of the freezer long before you start making the recipe because if you dont dry out the water content in the paneer, your final product/kalakand may release water which will lead to a spoiled dish.
I have clicked some step by step pictures to show the exact consistency and what the mixture looks like after being heated.
Step 1 – Gather all the ingredients needed. There are only four ingredients to go ahead with, paneer,condensed milk,dairy whitener and cardamom powder. Sugar is optional.
Step 2 – Take paneer and and process it in a food processor until crumbly. I dont have a picture of the processed paneer but it looks like mashed paneer on processing.
Step 3 – Now take the mashed paneer in a bowl, add dairy whitener/milk powder and mix it well using a rubber spatula.
Step 4 – Once the dairy whitener gets incorporated well in the mashed paneer, add the condensed milk. I used Amul Mithai Mate 200 gm and used up whole. Mix it well until fully combined.
Step 5 – Take a non stick pan preferably and place it on a cooktop. Tranfser the prepared paneer mixture in this pan and start heating on a medium-low flame. Keep on stirring gently to avoid burning.
Step 6 – Within 8-10 minutes, you will see the mixture has thickened up a bit and starts leaving sides of the pan. This is the hint that the mixture is now done. You can add sugar now if needed and stir till it incorporates well.
Step 7 – Line a square cake tin with foil and grease with butter/ghee.
Step 8 – Now pour in the prepared mixture and set a plain top using rubber spatula. Sprinkle crushed/powdered cardamom from top and let it cool down. Once cooled, refrigerate for 3 to 4 hours or overnight. When it sets, cut into slices and serve.
- Paneer - 250 gms
- Condensed milk - 200 gm
- Dairy whitener - 1 heaped tbsp
- Sugar - 2 tsp (if required)
- Cardamom powder - 1 tsp
- Defrost paneer and let all the water shed out and completely dry the paneer.
- Process the paneer in a mixer until crumbly.
- Transfer the processed paneer in a bowl and add dairy whitener. Mix well.
- Now add condensed milk and fold it in the mixture using a spatula until fully mixed.
- Take a non stick pan and transfer the paneer mixture to it. Heat the mixture on a medium low flame while stirring gently.
- Within 8 to 10 minutes, the mixture will start thickening and leave the sides of the pan. This shows that cooking process is done.
- If you want to add sugar, you can add it now and mix well.
- Line a square cake tin or box with foil and grease with butter/ghee. Pour in the prepared mixture and sprinkle crushed/powdered cardamom from top.
- Let it cool down, once cooled refrigerate it to set completely for 2 hours or overnight.
- When its set, slice out squares and serve.