Name: Milk powder kalakand recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Milk powder – 2 cups; Milk – 1 cup; Ghee – 4 tbsp.; Lemon extract – 1 No.; Sugar – 1 cup; Crushed Cardaom – ¼ tbsp.; Pista and almont slices – 2 tbsp.

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Milk powder kalakand is a popular Indian dessert made from milk powder, sugar, ghee (clarified butter), and sometimes flavored with cardamom or saffron. It belongs to the category of sweets known as “kalakand,” which is a type of Indian milk cake.

To make milk powder kalakand, milk powder is usually mixed with milk and cooked until it thickens. Then sugar is added to sweeten the mixture, and it’s further cooked until it reaches a fudge-like consistency. Ghee is often added to enhance the flavor and richness of the dessert.

Once the mixture has thickened sufficiently, it’s poured into a greased tray, flattened, and left to set. Once set, it’s cut into pieces and garnished with nuts like almonds or pistachios.

Contents

Here are a few finger-licking recipes:

Mawa Burfi,

Coconut Burfi,

Junnu Recipe,

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Doodhi Halwa.

How to make milk powder kalakand recipe:

1. Put milk powder in a pan, add milk, 3 tbsp. ghee and mix well without bubbles.

2. Once we get a thick paste, place it on the stove and cook on low flame and stir continuously.

Milk powder kalakand recipe: Cook on low flame.

3. Cook till we get a thick paste, squeeze lemon juice so that this paste breaks down.

4. Put Sugar or sugar powder and stir well till we get a thick batter.

Milk powder kalakand recipe: Put sugar and mix well.

5. Add cardamom powder and mix well. Off the flame and keep aside.

Milk powder kalakand recipe: Put cardamom powder and off flame.

6. Grease a little ghee into the vessel and put milk powder kalakand paste while it’s lukewarm into it and give a gentle press with a spoon to get a flat surface.

Grease the vessel and put kalakand paste.

7. Sprinkle finely sliced pista and almond slices and give a gentle press so that they stick firmly.

8. After 30 minutes, once it cools down, flip the vessel and tap so that Kalakhand falls down.

Milk powder kalakand recipe: Flip the vessel and tap.

9. Flip to the other side and slice the milk powder kalakhand recipe into the desired size and shape.

Slice Milk powder kalakand into small pieces.

Watch this recipe video on YouTube.

Tips to make milk powder kalakand recipe:

Milk powder quality: Use good quality, fresh milk powder for the best texture and taste.
Don’t skip the fat: Ghee or clarified butter helps bind the mixture and gives a richer flavor. Don’t use too much though, as it can make the kalakand greasy.
Milk consistency: The consistency of the milk you add is crucial. It shouldn’t be too watery or thick. Start with a little and add more as needed to achieve a thick, but spreadable consistency.
Cooking temperature: Low and slow is key! Keep the heat on low throughout the cooking process to prevent burning and ensure even cooking.
Stir constantly: This prevents the milk powder from forming lumps and ensures a smooth texture.
The right consistency: The key to perfect kalakand is knowing when it’s done. The mixture should leave the sides of the pan and come together in a mass. When pressed with a finger, it should leave a slight indentation but not be sticky.
Cooling and setting: Allow the kalakand to cool completely at room temperature before cutting. Patience is key here!
Adding flavors: Once you’ve mastered the basic recipe, you can experiment with flavors! Cardamom powder is a classic, but you can also try chopped nuts, saffron, or rose water.

Milk powder kalakand recipe

Milk powder kalakand is a popular Indian dessert made from milk powder, sugar, ghee (clarified butter), and sometimes flavored with cardamom or saffron.

Course Sweets

Cuisine Indian

Keyword Milk powder kalakand recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

Milk powder – 2 cups
Milk – 1 cup
Ghee – 4 tbsp.
Lemon extract – 1 No.
Sugar – 1 cup
Crushed Cardaom – ¼ tbsp.
Pista and almont slices – 2 tbsp.

Instructions

Place the milk powder in a pan, add the milk and 3 tbsp. ghee, and mix thoroughly without forming bubbles.
Once we have a thick paste, set it on the stove and cook over low heat, stirring constantly.
Cook until the paste is thick, then squeeze lemon juice to break it down.
Add sugar or sugar powder and whisk thoroughly until we have a thick batter.
Add cardamom powder and stir thoroughly. Turn off the flame and set aside.
Grease the vessel with ghee and pour in the milk powder kalakhand paste while it is still lukewarm, pressing gently with a spoon to get a smooth surface.
Sprinkle with finely cut pista and almond pieces, pressing gently to ensure they stick firmly.
After 30 minutes of cooling, invert the pot and tap so that the kalakhand comes down.
Flip to the other side and cut the milk powder kalakhand recipe into the desired size and shape.

Milk powder kalakand recipe

Here are a few finger-licking recipes: