Instant Kalakand

Why You’ll Love This Recipe

Kalakand is a classic Indian sweet that is known for its soft, crumbly texture and rich, milky flavor. This Instant Kalakand recipe allows you to enjoy the delicious taste of traditional Kalakand without the long preparation time. By using readily available ingredients like malai paneer and sweetened condensed milk, this recipe ensures that you can create a treat that’s as delicious as the slow-cooked version, but in a fraction of the time. The addition of cardamom powder enhances the fragrance and taste, while the optional garnishes of pistachios and dried rose petals make it visually stunning.

Ingredients

• 400g malai paneer
• ½ teaspoon ghee/clarified butter
• 400g sweetened condensed milk
• ½ teaspoon cardamom powder
• Pistachios for garnishing (optional)
• Dried rose petals for garnishing (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Paneer: Crumble the malai paneer into small pieces or grate it for a smoother texture. This will help it mix well with the other ingredients.
2. Cook the Paneer: Heat ½ teaspoon ghee in a non-stick pan over medium heat. Once the ghee melts, add the crumbled malai paneer to the pan. Cook for 3-4 minutes, stirring occasionally, until the paneer softens and combines with the ghee.
3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk into the pan with the paneer. Stir well to combine the two ingredients. Let the mixture cook for about 10-12 minutes, stirring constantly to prevent it from sticking to the pan. The mixture will begin to thicken.
4. Flavor the Mixture: Once the mixture has thickened, add the cardamom powder and continue to cook for another 2-3 minutes. The mixture should start to come together and begin to pull away from the sides of the pan.
5. Set the Kalakand: Grease a square or rectangular tray with a little ghee. Pour the mixture into the tray and spread it evenly with a spatula. Press it down gently to compact the mixture.
6. Cool and Garnish: Allow the Kalakand to cool at room temperature for about 30 minutes to 1 hour. Once it is set and firm, garnish with pistachios and dried rose petals, if desired.
7. Cut into Pieces: Once cooled, cut the Kalakand into small square or diamond-shaped pieces and serve.

Servings and Timing

• Servings: 10-12 pieces
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes

Variations

1. With Saffron: Add a few saffron strands soaked in warm milk to the Kalakand mixture for a royal touch and a subtle flavor.
2. With Nuts: Besides pistachios, you can garnish with almonds, cashews, or walnuts for an added crunch.
3. Vegan Version: To make this Kalakand vegan, you can substitute malai paneer with tofu or coconut-based paneer and use coconut milk or almond milk in place of condensed milk.

Storage/Reheating

• Storage: Kalakand can be stored in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh for longer, store it in the refrigerator for up to 5 days.
• Reheating: Kalakand is typically enjoyed at room temperature, but if refrigerated, you can bring it to room temperature before serving. It doesn’t need to be reheated.

FAQs

1. Can I use regular paneer instead of malai paneer?

Yes, you can use regular paneer if malai paneer is not available. However, malai paneer gives a richer and creamier texture to the Kalakand.

2. Can I make Kalakand without sweetened condensed milk?

Sweetened condensed milk is an essential ingredient for the rich, creamy texture and sweetness of Kalakand. However, you can substitute it with a mixture of sugar and regular milk, but it will require more cooking time and effort to achieve the right consistency.

3. Can I make Instant Kalakand without ghee?

Ghee adds a distinct flavor to Kalakand, but if you want to avoid it, you can use a neutral oil or butter instead.

4. How do I know when the Kalakand mixture is ready?

The mixture is ready when it thickens, starts to pull away from the sides of the pan, and holds its shape when poured into the tray. It should also feel slightly firm to the touch.

5. Can I freeze Instant Kalakand?

Yes, you can freeze Kalakand for up to a month. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw it at room temperature before serving.

6. Can I add saffron to Instant Kalakand?

Yes, you can infuse a few strands of saffron in warm milk and add it to the mixture for an enhanced flavor and color.

7. Can I use unsweetened condensed milk?

No, unsweetened condensed milk will not provide the right level of sweetness for Kalakand. It’s best to use sweetened condensed milk for the proper taste and texture.

8. Can I make Kalakand without cardamom powder?

Cardamom gives Kalakand its signature fragrance and flavor, but if you don’t like it or don’t have it, you can skip it or replace it with vanilla extract.

9. How long does Instant Kalakand last?

If stored properly, Instant Kalakand can last up to 2-3 days at room temperature, or up to 5 days in the refrigerator.

10. Can I make Kalakand in advance for a party?

Yes, Kalakand can be made a day or two ahead of time, and it actually gets better with time. Just store it in an airtight container and keep it refrigerated.

Conclusion

Instant Kalakand is a quick, easy, and delicious version of a classic Indian sweet that can be made in no time. With its rich texture and the aromatic flavor of cardamom, this dessert is a perfect treat for any occasion. Whether it’s a special celebration or simply a craving for something sweet, this Instant Kalakand recipe is sure to impress your family and friends. Simple ingredients and minimal preparation make it a go-to dessert that’s both delicious and satisfying.

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