Kalakhand Recipe | Instant Kalakhand recipe

Kalakhand Recipe | Instant Kalakhand recipe

Kalakhand Recipe | Instant Kalakhand recipe with step by step pictures and instructions. Kalakhand is one of the most popular sweet recipe made with milk and sugar. This is semi instant version of kalakhand using milk powder, milk, sugar and paneer. We can use condensed milk instead of milk powder too which makes the process even more quick. Kalakhand can be prepared in 30 minutes when you have the paneer ready. 

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If you are regular follower of my blog, you should know my love for milk based sweets. Though I don’t eat sweets much, love milk based sweets a lot from peda, basundi, rasmalai, rasgulla, palgova and my list goes on. We can make different variations of kalakhand like mango, chocolate, strawberry etc. Let’s check out how to make this delicious sweet. 

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Do try and let me know your feedback. You can also try the below recipes

Pottukadalai ladoo

Gulab Jamun

Kaju Katli

Coconut Burfi

Corn Flour Halwa

Carrot Kheer

Dry fruit Burfi

Hyagreeva Maddi

Dates and nuts ladoo

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Yields 16

Kalakhand Recipe | Instant Kalakhand recipe

Kalakhand is one of the most popular sweet recipe made with milk and sugar.

10 minPrep Time

30 minCook Time

40 minTotal Time

Recipe Image
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Ingredients

  • Milk 1/2 liter
  • Milk powder 3/4 cup (optional)
  • Sugar 1/2 cup
  • Nuts as required optional
  • Saffron few strands optional
  • To make paneer
  • Milk 1 liter
  • Curd 1/2 cup heaped

Instructions

    To make paneer
  1. Boil milk in a pan
  2. Once it boils add the curd to it and allow it to curdle.
  3. Boil till it completely curdled and whey is separated from milk
  4. Drain in a cloth and allow it to dip to remove excess water.
  5. Crumble and keep the paneer ready
  6. Making Kalakhand
  7. Take milk and milk powder in a pan.
  8. Mix milk and milk powder without lumps and start boiling.
  9. Low it to boil till it reduces to half
  10. Now add the crumbled paneer to it.
  11. Then add sugar to it.
  12. Finally add cardamom powder to it
  13. Keep stirring continuously.
  14. Mixture will start to become thick.
  15. Keep stirring till it comes together and most of the water content is evaporated. It should be little moist not too dry.
  16. Grease the pan with ghee.
  17. Transfer the mixture to the pan and level them.
  18. Garnish with lot of nuts and saffron.
  19. Allow it to rest for 2-3 hours and then cut them as pieces.
  20. Store in airtight container in fridge. It keeps well for 3-4 days.

Notes

I used milk powder to reduce the cooking time a bit.

If you don't have milk powder, use 1/2 liter more milk and stir continuously till it thickens.

You can use store bought paneer of 200 grams for this recipe

I used badam, pista and cashews for garnishing on the top.

Adjust the sugar according to your preference.

Nutrition

Calories

1660 cal

Fat

51 g

Carbs

222 g

Protein

81 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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How to make Instant Kalakhand with step by step pictures

To make paneer

Boil milk in a pan

kalakhand - 123767865_2773000742942152_7401919780622758864_n

Once it boils add the curd to it and allow it to curdle.

kalakhand - 123728433_379216266865458_1310062014115146176_n

Boil till it completely curdled and whey is separated from milk

kalakhand - 123654068_377225236960134_466403807245274432_n

Drain in a cloth and allow it to dip to remove excess water for 30 minutes

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Crumble and keep the paneer ready

kalakhand - 123686925_394297718412994_2042413988421093825_n

Making Kalakhand

Take milk and milk powder in a pan.

kalakhand - 123914206_1283130408711981_1157004201205239100_n

Mix milk and milk powder without lumps and start boiling.

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Low it to boil till it reduces to half

kalakhand - 123679737_482252376044409_7993678902430571054_n

Now add the crumbled paneer to it. Then add sugar to it.

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Finally add cardamom powder to it

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Keep stirring continuously. Mixture will start to become thick.

kalakhand - 123649297_358409801902423_8271488948150965219_n

Keep stirring till it comes together and most of the water content is evaporated. It should be little moist not too dry.

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Grease the pan with ghee.

kalakhand - 123802501_3749607308396399_4162571350881631687_n

Transfer the mixture to the pan and level them.

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Garnish with lot of nuts and saffron.

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Allow it to rest for 2-3 hours and then cut them as pieces.

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Store in airtight container in fridge. It keeps well for 3-4 days.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.




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