Coconut Kalakand

Coconut Kalakand

Jaana tha Japan pahoonch gaye Cheen ;) Banana thi Ice cream aur ban gaya Kalakand;)
Has this ever happened to you?
This recipe is actually the outcome of a totally failed recipe attempt. But I must pat myself on the back for turning a disaster into sumptuous dessert and that too one of my favourites, Kalakand.
So the story started like that- I wanted to make Coconut Ice cream with freshly dessicated coconut. For that I added coconut and milk in a pan and kept it for boiling. The moment it came to a rolling boil, I saw the curdled milk in the pan instead of thickened milk. My heart sank down seeing that curdled mass.
I was about to trash it , but at that very moment the idea of giving it a new twist came to my mind.
So I just squeezed it to remove the whey, then put the curdled mass i.e., coconut+Chenna mix in the pan along with condensed milk and milk powder. Then I cooked it on low heat for few minutes and voila, the Kalakand was ready!
I then set it in a greased tray. Once it set, I cut it into pieces.
And now comes the most important part, taste test. One bite in my mouth and I was jumping with joy!
I think from now on I will purposely curdle my milk to make this scrumptious dessert.
Ohhh yes, one more important thing- if your milk doesn’t curdle while boiling with coconut, what to do?
No worries.
You can use about 80 grams of Cottage cheese along with coconut. And follow the rest of the process as mentioned in the recipe directions.

Fresh Dessicated Coconut- 2 cups
Full fat Milk- 2 cups (500ml)
Sweetened Condensed Milk- 1/2 can (200 gms)
Milk powder- 2 tablespoon
Cardamom Powder- 3/4 th teaspoon
Nuts for Garnishing- Pista,5-6 cut into slivers.
Cashews, 5-6 cut into slivers
Almonds,5-6 cut into sliver
Dry Rose petals


Grease a deep plate or tray in which you want to set your Kalakand
You can use parachment paper or aluminium foil too. Keep it aside.

In a pan put the crumbled paneer along with the coconut.
Mix them well and add in condensed milk and put on low heat.
Keep stirring and mixing it. Otherwise it'll stick to the bottom of the pan.
Keep stirring for 5-6 minutes, until paneer and condensed milk are well blended.
Add cardamom powder and milk powder.
Mix well.
Cook for another 2-3 minutes until all the moisture dries.
Cook on a low flame.
Stir constantly to prevent burning.
After a short while, the mix will become a thick mass and will begin to leave the sides of the pan.
Switch off the flame.
Kalakand is ready.
Transfer the kalakand to the foiled or greased plate/ tray.
Spread it to half inch thickness.
Smooth the top evenly and sprinkle nuts and lightly press them in with the help of the back of a spoon.
Refrigerate for at least 2 hours.
Cut in to desired shape.
Enjoy the yummm treat!!!!!


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