Kalakand Sweet Recipe (Halwai Style)

Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort.

Kalakand Sweet Recipe (Halwai Style)

I originally published this recipe on 2016 I think, since then I want to update this recipe with my new version which results in the perfect halwai style kalakand recipe. Kalakand is a paneer sweet, some people call this as paneer burfi which is mainly made with milk.

There are few steps, tips and tricks in making kalakand perfectly which I have shared in this post. This is a two layer kalakand and it turned out so perfect and moist.

About Kalakand (Paneer Burfi)

First of all what is a kalakand. Kalakand is a popular Indian milk sweet known for its soft, moist, grainy texture and milky taste. This sweet is also known as paneer sweet, paneer burfi or barfi made with milk and sugar. This is similar to my milk cake.

Making the perfect kalakand is easy but can be time consuming. If you are someone who need quick and easy kalakand recipe, check my instant kalakand. But if you have time on your hand and need to make the moist halwai style kalakand then you have to make this version.

The ingredients used in this kalakand is mainly milk, yogurt, sugar and khoya. These 4 ingredients gives you the halwai style moist, soft, burfi like kalakand. As a bonus, I made this 2 layered. But you can easily make this single layer by skipping the cocoa.

There are few steps in making the kalakand. The main ingredient is milk. First you start by making fresh paneer which is then added to reduced milk to form the grainy kalakand mixture.

I added some unsweetened khoya to the milk to fasten the reducing milk part and also it helps to add the rich creamy tetxure.

Related Recipes

• Instant Kalakand Recipe
• Milk Cake Recipe
• Mango Burfi Recipe
• Rava Burfi Recipe - Sooji Barfi Recipe - Easy Diwali Sweets Recipes
• Carrot Burfi Recipe

Step by Step Pictures

Homemade Paneer

1)Start by making fresh paneer. Take milk in a large pot and bring it to a boil. Keep mixing in-between to prevent burning in the bottom of the pot.

2)Once it starts to boil, reduce the flame. I used a spatula to mix the milk evenly. Sometimes because of the fat content in milk, it may stuck at the bottom of the pot and burn easily.

3)Now add in yogurt . Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt. Keep the flame on low and keep mixing the entire time.

4)The milk will get completely curdled after few minutes. If the mixture didn't curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed.

5)Never boil the curd too vigourously else the paneer will turn hard and rubbery.

6)Line a sieve with cheese cloth, pour the curd into the cheese cloth. Rinse the curds under water to stop the cooking process.Let the mixture strain for few minutes.

7)Now take the crumbled paneer in a bowl and set aside.

Reducing Milk for Kalakand

8)Now lets reduce the milk for kalakand mixture. Take milk in a large pan. Bring it to a full boil. Keep mixing as it comes to a boil so it doesn't burn at the bottom. Now continue boiling the milk until it is reduced by half.

9)Once the milk has reduced by half, add in grated khoya and continue cooking until the khoya is mixed into the milk.

10)Cook until the milk mixture starts to thicken.

Adding sugar

11)Now add in sugar little at a time and continue cooking.

12)Don't add sugar all at once. You have to add little a time and cook so the milk mixture thickens faster and evenly.

13)Add little at a time and continue to thicken the milk.

14)Once all the sugar is added continue cooking the milk until it gets super thick.

15)As you can see the milk has thickened a lot.

16)When you draw a line on the thickened milk, it should stay longer. That is when you know your milk has thickened.

Making Kalakand mixture

17)Now add in the prepared crumbled paneer into this milk and mix well.

18)Let the paneer gets mixed into the kalakand mixture. It should be evenly combined and also get super thick. At one point the kalakand mixture will be leaving sides of the pan.

Two layers kalakand

19)Now divide this mixture into two portion. Take once portion and add it into the prepared pan. Spread evenly.

20)Now to the remaining kalakand mixture, add cocoa and mix well.

21)Mix well.

22)Spoon this mixture over the first layer and spread evenly.

23)Garnish with chopped almonds and press on top. Now set this in fridge for 2 to 3 hours.

24)Once it is set, remove from the pan. Place on a cutting board and cut into squares.

25)Serve.

Expert Tips

About Milk - since the main ingredient is milk, you have to use full fat milk to achieve the creamy texture. Low fat doesn't work.

Pan size - most of the time spend for this recipe is on reducing the milk. So use a larger pan to speed up the process. Heavy bottom pan is recommended to prevent burning.

Important - When adding sugar, take care to add little at a time. Even though this is a small step, it is very important in getting the perfect texture of kalakand.

Texture - you have to cook the mixture till super thick, thats when you get the perfect clean slices.

Flavours - Instead of adding cocoa, you can add any flavourings and food colour to make two layers. Pink and white is a popular combination.

Decorations and toppings - you can top kalakand with edible silver or gold paper for chic look. Nuts, saffron can be used.

Serving and Storage - kalakand can be served on its own for any festive occasions, you can store in fridge in an air tight container for upto a week.

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Kalakand Sweet Recipe (Halwai Style Kalakand) | Paneer Burfi Recipe

Authentic Traditional Halwai Style Kalakand Recipe, also known as paneer burfi or barfi. This paneer sweet is so popular in Rajasthan and is made with milk, khoya, sugar. This grainy milky kalakand is a labour intensive sweet which is made purely with milk and is worth the effort.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Setting Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert, Sweets

Cuisine Indian, North Indian

Servings 8 servings

Calories 299 kcal

Ingredients

For making homemade paneer

• ▢ 1 litre Milk
• ▢ ½ cup Plain Yogurt Curd

For Kalakand

• ▢ 1 litre Full Fat Milk
• ▢ ¾ cup Granulated Sugar
• ▢ 100 grams Unsweetened Khoya (Mawa) grated

For Chocolate Layer

• ▢ 2 teaspoon Unsweetened Cocoa Powder

For Garnishing

• ▢ 2 tablespoon Almonds peeled and chopped finely

Instructions

 

• ▢
  Start by making fresh paneer. Take milk in a large pot and bring it to a boil. Keep mixing in-between to prevent burning in the bottom of the pot. Once it starts to boil, reduce the flame. I used a spatula to mix the milk evenly. Sometimes because of the fat content in milk, it may stuck at the bottom of the pot and burn easily.
• ▢
  Now add in yogurt . Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt. Keep the flame on low and keep mixing the entire time.
• ▢
  The milk will get completely curdled after few minutes. If the mixture didn't curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed. Never boil the curd too vigourously else the paneer will turn hard and rubbery.
• ▢
  Line a sieve with cheese cloth, pour the curd into the cheese cloth. Rinse the curds under water to stop the cooking process. If you are using lemon juice or vinegar to curdle milk, rinse it really well to remove the sour taste from the curds. Squeeze it multiple times to remove the excess whey from the mixture. Let the mixture strain for few minutes. Now take the crumbled paneer in a bowl and set aside.
• ▢
  Prepare a 4 inch square pan by lining it with parchment paper. Set aside.
• ▢
  Now lets reduce the milk for kalakand mixture. Take milk in a large pan. Bring it to a full boil. Keep mixing as it comes to a boil so it doesn't burn at the bottom. Now continue boiling the milk until it is reduced by half.
• ▢
  Once the milk has reduced by half, add in grated khoya and continue cooking until the khoya is mixed into the milk. Cook until the milk mixture starts to thicken.
• ▢
  Now add in sugar little at a time and continue cooking. Don't add sugar all at once. You have to add little a time and cook so the milk mixture thickens faster and evenly. Once all the sugar is added continue cooking the milk until it gets super thick.
• ▢
  When you draw a line on the thickened milk, it should stay longer. That is when you know your milk has thickened. Now add in the prepared crumbled paneer into this milk and mix well. Let the paneer gets mixed into the kalakand mixture. It should be evenly combined and also get super thick.
• ▢
  At one point the kalakand mixture will be leaving sides of the pan. Now divide this mixture into two portion. Take once portion and add it into the prepared pan. Spread evenly.
• ▢
  Now to the remaining kalakand mixture, add cocoa and mix well. Spoon this mixture over the first layer and spread evenly. Garnish with chopped almonds and press on top. Now set this in fridge for 2 to 3 hours.
• ▢
  Once it is set, remove from the pan. Place on a cutting board and cut into squares. Serve.

Nutrition

Nutrition Facts

Kalakand Sweet Recipe (Halwai Style Kalakand) | Paneer Burfi Recipe

Serving Size

 

1 servings

Amount per Serving

Calories

299

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

35

mg

12

%

Sodium

 

139

mg

6

%

Potassium

 

433

mg

12

%

Carbohydrates

 

35

g

12

%

Fiber

 

0.4

g

2

%

Sugar

 

32

g

36

%

Protein

 

12

g

24

%

Vitamin A

 

490

IU

10

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

428

mg

43

%

Iron

 

0.1

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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