By Rajan Bhattacharya
October 27, 2024
Kalakand or Indian Milk Cake is a soft, creamy Indian milk-based sweet made with paneer and condensed milk. Perfect for festivals, this dessert is flavoured with cardamom and topped with nuts, making it a festive favourite.
350 grams sweetened condensed milk 200 grams paneer (crumbled or grated) ½ tsp cardamom powder 2 tbsp sugar (optional) ½ tsp rose water (optional) 8-10 pistachios (chopped) 8-10 cashews or almonds (chopped) 5-6 saffron strands (optional)
Grate or crumble 200 grams of paneer to make 1½ tightly packed cups.
Combine condensed milk and crumbled paneer in a thick-bottomed pan.
Simmer the mixture on low heat, stirring regularly to avoid sticking.
When the mixture thickens and starts leaving the sides of the pan, remove from heat.
Stir in cardamom powder and rose water to infuse flavour. Spread the mixture evenly in a greased tray and sprinkle chopped nuts and saffron.
Let the kalakand cool and set, then slice it into squares before serving.