Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
Quick Kalakand, Mishri-Mawa, Milk Cake Recipe
With Raksha Bandhan round the corner, I made Kalakand. The reason being my thought are turning towards my appreciative brother, who was a kid when I made kalakand 29 years ago, just before I got married. There is one more person I remember Umesh he is my rakhi brother.
Kalakand
Kalakand is an Indian sweet that is originally from Alwar, Rajasthan.
The main ingredients you need to make kalakand also known as Mishri-mawa, milk cake, qalaqand is condensed milk and paneer. Some recipes also include milk powder.
If you want to make it in the traditional manner then heat a lot of milk with sugar till it thickens. It will need constant stirring. Too much hard work and time-consuming, not my cup of tea. You can try it if you are interested.
The traditional flavour for this milk cake is cardamom or even a layer of vark or silver leaf. The other flavours are the rose, saffron etc.
On the occasion of Holi, Diwali, Navratri and Eid Kalakand is available in different sweet shops in India.
The other Indian sweets I have tried in the past are Easy Rava/Sooji/Semolina Laddoo Alias Rava Unde, Besan Ladoo/Besan Unde/ बेसन के लड्डू, Doodhi Halwa or Bottle Gourd Halwa, Sakhar Bhat aka Sweetened Rice Pulao Indian Style, Gulab Jamun, Mini Ghevar Topped with Rabdi.
Quick Kalakand Recipe|
Instead of store bought sweet, this Raksha Bandhan make Kalakand for your brother! Simple and delicious!
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Servings: 12 peices
Ingredients
- 500 g paneer
- 400 g sweetened condensed milk
- 1 tsp green elichi/cardamom powder
- 1 tbsp thandia powder optional
- Saffron
- Rose petals for decoration
Instructions
- Grease a flat tray lightly.
- In thick heavy bottomed pan grate the paneer or mash coarsely.
- Add the thandai powder and the condensed milk.
- Mix well and cook on low flame stirring constantly.
- The mixture will first become a little runny then it will soon thicken.
- When the mixture starts leaving the sides of the pan and looks grainy it is ready.
- Pour on the greased tray. Do not make the mistake I did and spread the mixture.
- Shake the tray vigorously.
- Let it cool completely before you cut in squares.
- Serve decorated with saffron and rose petals.
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Tagged as Kalakand, Indian Sweet, Barfi, Raksha Bandhan
Amy (Savory Moments) says
What a lovely sounding dessert!
julie says
love kalakand..yummmy!!
Shobha Keshwani says
Very quick and easy recipe. I make it in the microwave.
ArchanaPotdar says
Thanks.
Niranjana Sankaranarayanan says
Kalakhand looks decadent and tasty. Your version sounds easy to make and not at all a time consuming process.
ArchanaPotdar says
Thanks, dear.
Preethicuisine says
Kalakand looks absolutely lip smacking. One of my most favourite sweets. A perfect treat for all brothers on Rakshabandhan.Just loves your quick recipe.
ArchanaPotdar says
Thanks, Preethi.
Mayuri Patel says
Easy recipe of kalakand…who wouldn’t be interested. Adding thandai powder to it is a good idea. Makes it more flavorful. Perfect fudgy sweet treat for any occasion.
ArchanaPotdar says
Thanks, Mayuri.
Sarika (Spicezone) says
Kalakand looks lovely. I make it with Ricotta cheese, never tried with paneer yet..
ArchanaPotdar says
Okay, next time must try with ricotta cheese. Thanks.
Sarika (Spice Zone) says
Kalakand looks lovely. I have never made it with Paneer but use Ricotta Cheese.
ArchanaPotdar says
Thanks.