Kalakand step-by-step recipe with photos.
About this recipe
Kalakand aka cottage cheese milk fudge - yet another sweet treat that tastes so good and at the same time has so many textures – soft, chewy, crumbly, nutty... It is made with freshly made cottage cheese and milk which give it a rich taste. Perfect for festivals and celebrations. But I don’t wait for an occasion to make this.
It’s one of our favourite desserts, especially with my three years old. She loves it so much that she once woke me up at 3 AM asking for this sweet treat 😀
Kalakand is made with solidified, sweetened milk and paneer. This soft-set burfi is widely popular across India. Call it burfi, call it milk cake... this delicious sweet treat is perfect for all occasions.
Kalakand is slightly grainy, unlike regular burfis which are smooth. There are some easier ways of making this dessert, for example, making it instantly in a microwave - but the taste would vary greatly. Follow this authentic recipe to get the best texture and taste of kalakand.
Dreamy creamy glorious milk fudge – you won’t be able to have enough of it ever!
Click here for more burfi recipes.
Kalakand step-by-step recipe with photos
1. Add lemon juice to boiling milk and let it curdle
2. Lightly mash the cooled curdled milk
3. Cook milk, cream, and curdled milk on low flame
4. Line a small tin, pour the mixture and let it set
Recipe card
Kalakand
Ingredients
- 1.5 liters milk
- 2 tablespoon lemon juice
- ½ cup sugar
- ¼ cup cream see notes
- 2-3 pistachio finely chopped, for garnish
Instructions
- Place one-liter milk in a thick bottom pan and bring to boil
- Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk will curdle and whey will separates
- Take a muslin cloth or cheesecloth into a colander and pour the curdled milk into it
- Squeeze out excess water and let the cottage cheese/chana cool completely. At this stage, the cottage cheese will be very crumbly
- Put the curdled milk in a thick bottom pan and lightly mash it using a potato masher or fork. Add remaining milk and cream. Cook on low flame stirring continuously until the mixture starts to thicken
- Add sugar and cook for few more minutes until the sugar dissolves and the mixture thickens and binds together
- Line a small tin or loaf pan with baking paper. Pour the mixture into it
- Garnish with pistachio and let it set completely
- Cut into the desired shape and serve
Notes
- You may place the kalakand in the refrigerator to set quickly
- You may garnish with nuts of your choice
- Adding cream gives the kalakand a rich soft texture. Skip it if you want a firm, dry kalakand
- You may replace milk and sugar used for boiling with ½ tin condensed milk
Adjust sugar as per your preference
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