kalakand

Rose Barfi or Rose Milk Powder Burfi or Rose Pista Barfi is a delicious and flavorful, easy to make milk-based Indian sweet or mithai or no-bake fudge recipe prepared in less than 30 minutes using just 6 ingredients from your kitchen. 

Rose Barfi | Rose Milk Powder Burfi | No Bake Rose Pistachio Fudge

tbsp Ghee (or Brown butter)

milk

Milk powder

Sugar (Fine variety)

tbsp Pistachios (roughly chopped)

Heat ghee in a pan. If you are using butter, heat till it melts and becomes light golden in color.

Add whole milk and bring it to boil on low flame. Keep stirring to prevent it from burning at the bottom.

Once you see the milk start bubbling add the milk powder in increments and keep whisking while adding so that there are no lumps. 

Continue stirring this on low flame for 2 to 3 minutes.

Step I

Add sugar, rose syrup and mix everything together. Continuously keep stirring on low flame for 8 to 10 minutes till the mixture forms like a ball or dough and ghee starts separating from the pan.  (Check tips)

Step II

Transfer this mixture to a greased plate or pan. spread and smooth with back of spoon or spatula. 

Garnish with nuts and press gently with a spatula. Let this set for about 1.5 to 2 hours. Once it sets, cut them into the desired shape and size.

Rose Pista Burfi or Rose Milk Powder Barfi is now ready. Store in air tight container for 5 days or in refrigerator upto 2 weeks. 

Step III

This two-ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk.

Kalakand Recipe | Kalakand Sweet

sweetened condensed milk

cardamom powder

sugar ((optional))

rose water ((optional))

pistachios ((pista))

cashews

saffron

Grease a pan or a tray with some ghee or oil.

Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. You can also sliver or slice the nuts.

Grate 250 to 300 grams paneer. You can also crumble the paneer. If the paneer is refrigerated, then I suggest to grate it. If freshly made, then you can crumble it finely. There should be no chunks in the crumble.

Preparation

Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.

Add the grated or crumbled paneer to the condensed milk. Mix very well.

I did add some sugar as I felt the sweet taste was less for us. I added 1 tablespoons sugar. You can check the taste and add accordingly.

Keep the heat on low or sim and cook this mixture of condensed milk and grated paneer.

Stir the mixture often so that it does not stick to the bottom of the pan.

The kalakand mixture will start thickening as it simmers and begins to cook.

When the mixture gets thickened well, looks like one mass and starts leaving the sides of the pan then switch off the heat.

Keep in mind that the kalakand mixture should have some moisture and should not look dry. It should not have a liquid consistency or be runny.

It took me 15 minutes on a low heat. Depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes.

Remove the pan from the heat. Add cardamom powder and rose water. Stir very well.

Making kalakand sweet

Now pour the kalakand mixture in the prepared greases pan or tray.

Shake the pan gently so that the mixture spreads evenly. You can also level with a spoon or spatula.

Sprinkle coarsely crushed nuts or slivered nuts all over the kalakand.

Gently press the nuts with a spoon. Cover and allow the kalakand to become warm or cool completely at room temperature. Then keep in the fridge for a couple of hours for it to set.

After it sets, slice the kalakand and serve. In case if you cannot slice the kalakand, then don't worry. You can just serve it with a spoon like a halwa. It still tastes delicious.

Serve kalakand as a sweet or as a dessert. Keep any leftovers in the fridge in an air-tight container. Kalakand keeps well for 2 to 3 days in the fridge.

Setting kalakand

https://content.jwplatform.com/videos/rXGuOd0p.mp4

This two-ingredient, super fast recipe for Kalakand (a.k.a. Indian Milk Cake) comes together in just 15 minutes thanks to the help of a can of sweetened condensed milk. This fudgy sweet is easy to customize and is naturally gluten free, making it the perfect dessert to celebrate with.

Kalakand Recipe (Indian Milk Cake)

Kalakand is a popular Indian dessert. It can be made with ricotta cheese or paneer. First paneer is made in instant pot and then kalakand is made in instant pot or stovetop.

Kalakand Recipe

Milk ((Full fat or whole milk))

tbsp Vinegar

Fresh Paneer ((2 cup))

Organic cane sugar

Evaporated Milk

tsp Saffron, ground cardamom, chopped pistachios ((Milk masala powder))

Pour milk in the Instant Pot container and select &quot;Yogt&quot; mode until it shows &quot;Boil&quot;. Close the lid and set the release vent in sealing position.

Once the milk is boiled, open the lid and add vinegar and give it a good stir.

Milk solids and whey will separate. Strain the milk solids using the strainer

Rinse the paneer under cold water until all sourness is gone.

Remove all excess water and leave some weight on the paneer for about 2 hours

Paneer is now ready to make kalakand.

To make Paneer - Refer my blog to make paneer in instant pot

Select &quot;Saute&quot; mode and pour the milk in the instant pot container.

Once the milk starts heating up, add the crumbled paneer.

Mix it well and let it boil for about 2 minutes.

Add the evaporated milk and sugar and mix it well. Let it continue to cook.

Mix it intermittently and let it cook until the liquids evaporate. The mixture should not be dry.

Add the chopped pistachios, saffron, cardamom powder and give it a good mix. Continue cooking until all liquids evaporate.

Set it in a tray making a layer about a cm in height. Let it cool down and then cut into pieces.

To make Kalakand

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Kalakand Recipe | Kalakand Sweet

Kalakand Recipe

Top 3 kalakand recipes from across the web

The most viewed kalakand recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rose Barfi | Rose Milk Powder Burfi...

Kalakand Recipe | Kalakand Sweet

Kalakand Recipe

The most viewed kalakand recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine