Halwai-Style Kalakand Recipe At Home (A No-Fail Recipe)

Unlock the secret to making rich, melt-in-your-mouth Halwai-style Kalakand recipe right in your kitchen. This no-fail recipe uses simple ingredients like milk, condensed milk, and homemade chhena to achieve that authentic, grainy texture you love. Perfect for festive occasions, this treat is guaranteed to impress.

With its incredible flavour and beautiful garnish, this recipe will quickly become your new favourite. Try it now and master the art of making this classic Indian sweet!

Watch how to make Halwai-Style Kalakand Recipe:

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Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min

Serves: 9 pieces

Ingredients

For the Chhena (Fresh Paneer):

1 litre of full-cream milk

2 tablespoons vinegar

2 tablespoons water

For the Kalakand:

Chhena, prepared from the above ingredients (you’ll get about 200g)

¼ cup milk

200g condensed milk

1 tablespoon ghee

Pinch of green cardamom powder

Chopped pistachios and dried rose petals, for garnish

Instructions

Making the Chhena

Heat the milk in a heavy-bottomed wok and bring it to a full boil.

In a small bowl, mix the vinegar and water.

Lower the flame. Slowly pour the vinegar mixture into the milk, one tablespoon at a time, stirring gently after each addition. Continue this until the milk completely curdles and separates into solid curds (chhena) and watery whey.

Turn off the flame. Pour the curdled milk into a strainer to strain the whey. Rinse the chhena with cold water for a minute to wash away any lingering vinegar taste.

Place the chhena aside for about 15 minutes to allow any remaining moisture to drain.

Making the Kalakand

Heat a pan over a low flame. Add the milk, condensed milk and fresh chhena. Mix everything with a spatula.

Cook this mixture, stirring continuously. The mixture will gradually thicken and start to pull away from the sides of the pan. This takes about 8-10 minutes.

Once the mixture is thick, add the ghee and green cardamom powder. Mix well until everything is combined.

Transfer the mixture into a shallow baking dish lined with parchment paper. Spread it evenly and gently tap the pan a few times to level the surface.

Sprinkle pistachios and dried rose petals over the top.

Refrigerate for at least 2 hours, or until it has firmed up.

Once chilled and set, remove the kalakand from the mould and cut it into squares.

Halwai-style kalakand is now ready to be served! Enjoy this festive treat with your loved ones.

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Sneha Paul

Halwai-Style Kalakand Recipe

Discover the perfect Halwai-style Kalakand recipe. Simple ingredients for a rich, grainy, melt-in-your-mouth sweet, perfect for any festival.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 9 pieces

Course: Dessert

Cuisine: Indian

Ingredients Method

Ingredients

  

For the Chhena (Fresh Paneer):

• 1 litre full-cream milk
• 2 tablespoons vinegar
• 2 tablespoons water

For the Kalakand:

• Chhena prepared from the above ingredients (you’ll get about 200g)
• ¼ cup milk
• 200 g condensed milk
• 1 tablespoon ghee
• Pinch of green cardamom powder
• Chopped pistachios and dried rose petals for garnish

Method

 

Making the Chhena

1. Heat the milk in a heavy-bottomed wok and bring it to a full boil.
2. In a small bowl, mix the vinegar and water.
3. Lower the flame. Slowly pour the vinegar mixture into the milk, one tablespoon at a time, stirring gently after each addition. Continue this until the milk completely curdles and separates into solid curds (chhena) and watery whey.
4. Turn off the flame. Pour the curdled milk into a strainer to strain the whey. Rinse the chhena with cold water for a minute to wash away any lingering vinegar taste.
5. Place the chhena aside for about 15 minutes to allow any remaining moisture to drain.

Making the Kalakand

1. Heat a pan over a low flame. Add the milk, condensed milk and fresh chhena. Mix everything with a spatula.
2. Cook this mixture, stirring continuously. The mixture will gradually thicken and start to pull away from the sides of the pan. This takes about 8-10 minutes.
3. Once the mixture is thick, add the ghee and green cardamom powder. Mix well until everything is combined.
4. Transfer the mixture into a shallow baking dish lined with parchment paper. Spread it evenly and gently tap the pan a few times to level the surface.
5. Sprinkle pistachios and dried rose petals over the top.
6. Refrigerate for at least 2 hours, or until it has firmed up.
7. Once chilled and set, remove the kalakand from the mould and cut it into squares.
8. Halwai-style kalakand is now ready to be served! Enjoy this festive treat with your loved ones.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram, or you can also give your feedback in the comments section below.

Happy Cooking!

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