Kalakand is a popular Indian sweet made with milk, sugar and a few flavorings. My three ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk. This fudgy sweet is easy to customize and is naturally gluten free, making it the perfect dessert to celebrate with.
Preparation Time: 5 M
Cooking Time: 15 M
Total Time: 20 M
Required Ingredients :
- 2 1/4 cups grated fresh paneer (cottage cheese)
- 1 1/2 cups milk powder
- 1 1/2 cups fresh cream
- 3/4 cup sugar
- 1/2 tsp cardamom (elaichi) powder
- 1 tbsp almond (badam) slivers
- 1 tbsp pistachio slivers
Preparation:
- To make quick kalakand, combine all the ingredients, except the cardamom powder, in a deep non-stick pan and mix well. Cook on a medium flame for 15 minutes or till the mixture thickens and leaves the sides of the pan, while stirring continuously and scraping the sides of
- Remove from the flame, add the cardamom powder and mix well.
- Transfer the mixture immediately into a 175 mm. (7″) diameter greased thali and spread it evenly.
- Garnish it with almond and pistachio slivers and pat it lightly so that the almond and pistachio slivers stick to the mixture very well. Keep aside to cool and set for 3 hours.
- Cut the kalakand into pieces and serve or keep refrigerated in an air-tight container till serving.