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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 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|
- 500 g paneer
- 400 g sweetened condensed milk
- 1 tsp green elichi/cardamom powder
- 1 tbsp thandia powder optional
- Rose petals for decoration
- 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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