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Granular kalakand garnished with nuts in a sweet box

Kalakand Recipe

Quick Kalakand Recipe with condensed milk is so easy to make anytime at home and under 30 mins. This Kalakand is made with fresh homemade cottage cheese or Chenna and has the perfect granular or danedaar texture. It's moist and so soft.
5 from 8 votes
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Course: Dessert
Cuisine: Indian
Keyword: Kalakand Recipe, Kalakand with Condensed Milk, Quick Kalakand Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 15 pieces
Calories: 66kcal
Author: Meghna

Ingredients

  • 400 gms Homemade Chenna also known as cottage cheese
  • 400 gms sweetened condensed milk 14 OZ roughly
  • 1 tbsp chopped Pista or Almond You may use both varieties
  • 1 tbsp ghee in liquid state you will a few drops more ghee to grease the container
  • 1/2 tsp green cardamom powder Optional

Instructions

How Kalakand is made?

  • Set a non stick skillet or pan over medium heat and add about 1/2 tbsp ghee to grease the pan.
  • Add the Chenna or cottage cheese and the condensed milk and cook over medium heat stirring gently from time to time. Cook the Chenna until it thickens. Refer the Video. Add the rest of the ghee, green cardamom powder and stir gently to mix it well with the chenna.
  • When the chenna comes to the right consistency which is moist yet thick turn off the heat immediately.

How to set the Kalakand?

  • Grease a square or rectangular container with ghee. You may layer the container with parchment paper and than grease the paper. 
  • Gently transfer the hot Kalakand mixture into the container and spread it evenly with the help of the spatula or your hand pressing gently. 
  • Sprnkle the chopped nuts evenly on top of the kalakand slab and allow the mixture to cool down completely and set at room temperature.

How to slice Kalakand?

  • Once the Kalakand mixure is well set and cold lift the ends of the parchment paper and bring it out from the container.
  • Grease a knife with ghee and make desirable pieces (squares or diamonds). Enjoy.

Video

Notes

  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. The recipe yields 15 pieces Kalakand in total (10 square pieces and 5 not so square edge pieces).
  3. Do not stir the chenna briskly. Stirring it gently will guarantee a granular or danedaar texture.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
 
Nutrition Facts
Kalakand Recipe
Amount Per Serving (1 piece)
Calories 66 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 1.2g8%
Cholesterol 8mg3%
Sodium 47mg2%
Potassium 60mg2%
Carbohydrates 8.8g3%
Sugar 8.3g9%
Protein 3.2g6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1piece | Calories: 66kcal | Carbohydrates: 8.8g | Protein: 3.2g | Fat: 2.2g | Saturated Fat: 1.2g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 60mg | Sugar: 8.3g