Kalakand - a popular Indian dessert which is irreplaceable good. The granular or (danedar) texture is the main highlight of this festive Indian dessert.
In Indian cuisine, making desserts is a work of experience and expertise. And, the most important ingredient in Indian dessert is "Patience". Whether you are making Moong Dal Halwa or Shahi Tukra or Kalakand, it takes time. And, it is this time and Patience, that makes the Kalakand so tasty and amazing.
I know many people will tell you to make Kalakand with Condensed Milk. I know its easier but, trust me there is a clear and visible difference between Kalakand made with condensed milk and kalakand made with broken milk or Milk Powder. And, trust me an Instant Kalakand is never as good as a traditional Kalakand, which is a labor of love and time 🙂
I know many of you will cringe at the fact that you have to thicken the milk and make paneer at home. But, trust me, the results are worth it. And, maybe nobody will know the difference when the Kalakand comes out, but trust me our taste buds would know.! This slow-simmered milk or Rabri has an excellent taste, which is just so good. When you make a traditional Kalakand, it feels royal. It feels spectacular. And, as I said, the difference is clear and distinct.
Moreover, I prefer to make Paneer at home. Many people use store-bought paneer and grate it at home. You can always do that if you are in a hurry. But, If you want to go by the traditional route, you ought to make Paneer at home. Moreover, it's so much fun!
I love the traditional way of making Kalakand because through this way you get the best results. You get that actual danedar texture. That true taste which only Halwai's can make.
So, guys, If you are in a hurry and want to make quick Kalakand, you can use Condensed milk and Store-Bought Paneer. But, if you are in no hurry and you got lots of time, then you can make "Rabri" at home with Full Fat Milk and Milk Powder, and also make "Paneer" at home!
Kalakand with Milk Powder
Basically, "Milk Powder" is the secret ingredient to actually make your Kalakand set quicker. I learned this trick way back when I got married - about 28 years ago - from my MIL. Milk Powder brings a creamy and royal texture to this Kalakand. And, whenever, I make Kalakand I make sure I use Milk Powder.
Ingredients you need to make Kalakand
- 2 Liters of Full Cream Milk (0.52 US gal)
- 1 Teaspoon of Ground Cardamom
- 2 Teaspoon of Vinegar (you can replace this with lemon juice)
- 3/4 Cup Powdered Sugar (150gm or 5.3 Oz)
- 3 tablespoon Milk Powder
- 1/4 Cup Chopped Almonds (32g or 1.3 Oz)
How to Make Kalakand at home?
Kalakand is a dessert that is made with broken milk solids and thickened milk. It takes about 20-minutes to make this. And, later on, it takes about 12 hours to set it completely. So, this is HOW you make THE BEST KALAKAND at home.
- The first step is to make paneer at home. For this bring a liter of full cream milk to boil. As it comes to a boil add vinegar or lemon juice and stir. Your milk will break into solids. Take it out on a muslin cloth and strain the water. What you'll be left with will be pure milk solid which we call - "Paneer" in India. Now keep it aside.
- In a separate pan add another liter of full cream milk to boil. Let it simmer and keep stirring occasionally. It takes about 20-30 minutes for the milk to reduce to half. At this stage add Sugar, Milk Powder, and Cardamom Powder. Stir well and your "Rabri" is ready!
- Finally, add your paneer or chena to your Rabri or Thickened Milk. Stir well. The Mixture will clump together and leave the bottom of the pan. At this point turn off the flame.
- Pour it into a tray (I used my regular 9X11 Baking tray) generously greased with ghee or clarified butter. Garnish with chopped almonds and pistachios. Let it chill at room temperature. Once it has cooled down completely transfer it to the fridge and let it chill overnight or at least 10-12 hours. If you are in a hurry you can chill for an hour in the freezer. Before cutting into pieces thaw it in the refrigerator for at least 30-minutes.
Tips to make the BEST Kalakand
- Always use fresh quality of FULL CREAM milk while making Kalakand.
- You can easily replace vinegar with Lemon juice while making paneer or chena or milk solids.
- A little touch of ground cardamom improves the fragrance and flavor of this rabri magically.
- Be very patient while making the rabri. Don't stir constantly. KEEP THE FLAME LOW. Stir occasionally and let it reduce to half its quantity. Let it thicken.
- Add sugar, milk powder, and cardamom powder only after the milk has thickened.
- Do not boil milk for rabri in the same pan where you made paneer. If you want to use then make sure you wash it with soap water properly and then use it to thicken the milk. Or else this milk will curdle.
- Once you add paneer to thickened milk, KEEP THE FLAME LOW and stir occasionally. Don't be in a hurry. Stir until it CLUMPS and LEAVES THE PAN COMPLETELY.
I hope you like this recipe. If you happen to make this recipe, then, please provide a rating to this recipe and comment below. Also, tag me with #recipemagik on Instagram.
Kalakand | Homemade Kalakand with Milk Powder
- 2 litres Full Fat Milk
- 2 teaspoon Vinegar can replace with Lemon Juice
- ¾ cup Powdered Sugar
- ½ teaspoon Cardamom Powder
- 3 tablespoon Milk Powder
- ¼ cup chopped Almonds and Pistachios
- Take 1 litre of Full-fat milk in a deep wok. Allow the Milk to come to a boil. As the Milk boils, add the vinegar or lemon juice and stir constantly, so that the Milk curdles. You will be able to see the milk solids separate from the liquid. Drain the water and strain out the milk soilds using a fine-mesh sieve or a muslin cloth. Soak out all the water and keep the Chena or Panner in a separate bowl.
- Take the remaining 1 litre of milk in a separate wok. Allow the milk to thicken. Keep stirring at regular intervals and allow the milk to reduce down to half the quantity. This will take about 20 minutes over a low flame. Add the Sugar, Cardamom Powder, and Milk Powder. Mix well until the Milk thickens.
- Add the Chena or Paneer to the reduced and thickened milk. Mix well over medium-low flame. Stir very slowly, just until everything combines and the mixture thickens. The mixture will be granular and will start to leave the bottom of the pan. It will clump together. Switch off the flame.
- Grease a tray or plate with butter/ghee. Add the Kalakand filling in it. Move to one side. Even out the top with the spatula. Add the chopped nuts and refrigerate for 12 hours. The Kalakand should properly set before you cut it out.
- Cut out the Kalakand into even-sized pieces and serve
- You can also use store-bought panner, grate it and use it, instead of making Chena/paneer at home.
- You can replace Milk Powder with condensed milk (1/4 cup)