Quick Kalakand recipe, Kalakand recipe, Indian Mithai (2024)

FAQs

What is the composition of kalakand? ›

Kalakand is an Indian milk dessert made with full fat milk, sugar and cardamom powder. This 3 ingredient sweet is hugely popular in the Indian Mithai shops.

Officially the most loved dessert in India, Gulab Jamun has a fan base of its own. The funny thing is, the base of Gulab Jamun is actually not Indian! It is said that Gulab Jamun actually originated in Persia, and Indian chefs used “khoya” instead of the original ingredients to make it their own.

Kalakand can stay fresh in the fridge for 4 to 5 days when kept in an airtight container. However, for the best taste and texture, enjoy it within the first few days.

Kalakand vs Burfi

There are many types of milk-based Indian desserts. Kalakand is like a soft and creamy cake whereas burfi is more like a firm fudge. The main difference is in texture. Again, kalakand is much softer than burfi.

It is a low carbohydrate food which can be had multiple times because of this health benefits. It is useful in maintaining blood pressure, contraction of blood vessels and reduces the risk of heart attack.

kalakand (uncountable) an Indian form of cheesecake made from sweetened milk with chopped nuts and, sometimes, saffron and edible silver foil.

History. Kalakand was invented in 1947 by the halwai (confectioner) Baba Thakur Das & Sons in Alwar, Rajasthan after Das emigrated from Pakistan following the Partition of India.

They include sugar, and a vast array of ingredients such as different flours, milk, milk solids, fermented foods, root vegetables, raw and roasted seeds, seasonal fruits, fruit pastes and dry fruits.

The most common but amazing, and which can be truly called the queen among desserts, is the sweet dish 'Kheer'. Kheer is known by different names in different regions of India, like in Tamil it is called Payasam, Bengalis calls this Payesh, and in Sanskrit, kheer is known by the name of Ksheeram that means milk.

Which is the richest sweet in India? ›

What are the most expensive sweets from India? Exotica – Rupees 50,000 : Exotica is a dry sweet sold in Lucknow that is made with exotic imported ingredients such as blueberries, macadamia, hazelnuts, pinenuts, Kesar, and mamra badam and costs around 50,000 rupees per kg.

Depending upon their sizes and material it will vary from 25 to 45 pieces per kg. For example kalakand burfi would be 25–30 pieces while kaju katli will have 35–40 pieces per kg.

Here's a general guideline: Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

Ajmeri Kalakand is an exquisite milk based kalakand becomes more decadent with the addition of desi ghee, aka clarified butter. Milk, cheese, and sugar curdle to create a luxurious and frim masterpiece. This is a delectable dessert worth every bite.

Kaland is also often made with different colours and flavours unlike milk cake. Coming to texture, milk cake is grainy and sticky whereas kalakand is soft and gooey, having a higher moisture content. Lastly, even though both the sweets have milk and sugar as the main ingredients, their cooking method varies.

One piece of Quick Kalakand gives 131 calories. Out of which carbohydrates comprise 38 calories, proteins account for 15 calories and remaining calories come from fat which is 78 calories.

To make kalakand, chhena (Indian cheese) is prepared and strained. Separately, whole milk and water are mixed, boiled, and stirred continuously until the mixture is reduced to half its original volume. The strained chhena is softened using a food processor or by hand kneading.