Two-ingredient milk fudge — soft, grainy, cardamom-scented kalakand that tastes like a halwai counter. Follow the full recipe card below — ingredients, timings, and method included.
Kalakand
Two-ingredient milk fudge — soft, grainy, cardamom-scented kalakand that tastes like a halwai counter.
Ingredients
Method
- Cook the condensed milk and crumbled paneer together on medium, stirring constantly.
- The mix will thicken, then turn grainy and leave the sides — 12-15 minutes.
- Mix in cardamom; spread into a greased tray.
- Top with pistachios; press gently.
- Cool completely, cut into squares. Room temp for soft, chilled for firm.
Notes
The grainy texture is the point — over-smoothing makes it fudge, under-cooking makes it sticky.