Quick and Easy Kalakand
Quick and Easy Kalakand with Condensed Milk and Paneer
Cook Time
40 mins
Cooling Time
2 hrs
Total Time
40 mins

I turn to this recipe for quick and easy Kalakand with condensed milk (I use Milkmaid) and Paneer, when I have to make sweets for a large number of people. It tastes just like the original.

Course: Dessert, Sweet
Cuisine: Indian Food
Keyword: Kalakand, Kalakand with Condensed Milk and Paneer, Kalakand with Milkmaid, Kalakand with Milkmaid and Paneer, Kalakand with Paneer
Servings: 12 Pieces
Author: Aruna
  • 500 gms Paneer
  • 1 Tin Milkmaid (400 gms Sweetened Condensed Milk)
  • 1 tsp Cardamom Powder
  • 1 tbsp Slivered Almonds and/or Pistachios (for garnish)
  • Ghee to grease the plate
  • 1 8" Plate with high-sides (I used a springform baking dish)
  1. Crumble the paneer. Ensure there are no lumps.

  2. In a large, heavy-bottomed (or non-stick) kadhai, mix the paneer and condensed milk.

  3. Add cardamom powder and mix well.

  4. Over medium flame, cook the mix while stirring constantly till it becomes thick and starts to form a soft ball.

  5. Transfer the mix into the greased plate or container.

  6. Garnished with slivered almonds and pistachios.

  7. Let the Kalakand cool.

  8. Refrigerate for 2 hours.

  9. Cut with a sharp knife into squares or diamonds.

  10. You can store this Kalakand in the refrigerator for up to a week. Just leave it out for 30 minutes before serving.