Kitchen Recipe Collection
Indian Kalakand (Milk Fudge)
A soft, granular, moist milk fudge made by cooking fresh paneer (chenna) with sweetened condensed milk and cardamom.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 8 servings
- paneer (freshly made chenna is best)
- sweetened condensed milk
- cardamom powder
- pistachios
- rose water (optional)
- ghee (for greasing)
Equipment
- Heavy-bottomed pan
- Square tray (greased)
Instructions
- 1
Prepare Chenna (or Grate Paneer)
For the best texture, curdle milk with lemon to make fresh chenna. Alternatively, finely grate store-bought paneer, ensuring there are no large lumps.
- 2
Mix with Condensed Milk
In a heavy-bottomed, non-stick pan, combine the crumbled chenna/paneer with a tin of sweetened condensed milk.
- 3
Cook on Low Heat
Turn on the stove to a low flame. Stir the mixture continuously.
- 4
The Granular Texture
As the mixture cooks, it will bubble and start leaving the sides of the pan. Keep stirring to prevent the bottom from browning.
- 5
Check Consistency
The mixture is ready when it forms a thick, moist, granular mass (it should take about 10-15 minutes). Do NOT overcook, or it will become hard and chewy like a peda.
- 6
Flavoring
Turn off the heat. Stir in freshly ground cardamom powder and a few drops of rose water.
- 7
Prepare the Tray
Lightly grease a square steel tray or glass dish with a little ghee.
- 8
Set the Kalakand
Pour the hot mixture into the greased tray. Use a spatula to spread it evenly to a thickness of about 1 inch.
- 9
Garnish
Immediately sprinkle finely sliced pistachios and lightly press them into the surface with the back of a spoon.
- 10
Cool at Room Temp
Let the Kalakand cool completely at room temperature for an hour.
- 11
Refrigerate (Optional)
For a firmer set and easier slicing, place it in the refrigerator for 2 hours.
- 12
Cut and Serve
Cut into neat squares and serve. It should be exceptionally soft and melt in your mouth.
Cooking Tips
- The beauty of Kalakand is its moisture. Taking it off the heat while it still looks slightly wet is the secret to a soft fudge.
- Freshly made, moist chenna yields a vastly superior, softer Kalakand compared to dry, store-bought paneer.
Variations
- Mango Kalakand: Cook thick mango puree along with the paneer and condensed milk.
Chef's Notes & Storage
- Originally a tedious process of slow-boiling milk for hours, this modern condensed-milk version achieves the exact same taste in 15 minutes.
Nutrition Estimate
220 calories · 7g protein · 24g carbs · 10g fat · 0g fiber per serving
