This year, I am really pressed for time as I am a part of many social and professional initiatives, and I am on the lookout for quick and easy recipe for Diwali. This Kalakand with Condensed Milk and Paneer ticks all the boxes: it is delicious, gets done in under 40 minutes, and is festive. 

In fact, I have already posted the recipe for Quick and Easy Chocolate Kalakand with Condensed Milk last year. It turned out to be quite a hit and so I thought I will post the basic recipe as well. 

Recipe for Quick and Easy Kalakand with Milkmaid and Paneer

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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

Ingredients

• 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

Equipment

• 1 8″ Plate with high-sides (I used a springform baking dish)

Instructions

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.

How to Make Kalakand with Condensed Milk and Paneer

1. Grease an 8″ plate or baking tray with a few drops of ghee and set aside.
2. Using your fingers, break up the paneer and crumble it to fine pieces. Ensure there are no lumps but do not knead the paneer or make it smooth.
3. In a large, heavy-bottomed kadhai, combine the paneer and condensed milk.
4. Mix well.
5. Add cardamom powder and mix well.
6. Over medium heat, cook the paneer-condensed milk mix while stirring constantly. Scrape the mix off the sides, if needed.
7. Cook till the moisture evapourates, and the mix becomes fudgy and starts to form a soft ball.
8. Transfer the cooked mix into the greased plate or container.
9. Spread to form an even layer.
10. Garnish with slivered almonds and pistachios.
11. Let the Kalakand cool to room temperature and then refrigerate for 2 hours.
12. Cut with a sharp knife into squares or diamonds.
13. You can make this quick and easy Kalakand, a day or two in advance of a party and refrigerate it. Just leave it out at room temperature for 30 minutes before serving to get a nice fudgy texture.