Kalakand is a thick and creamy sweet Indian dish made with condensed milk, paneer (Indian cottage cheese), sugar, and cardamom. Here are five varieties of fudgy Indian milk cake.
Mango Kalakand
This kalakand combines the taste of ripe mangoes with milk and cardamom. Mango pulp is mixed with sweetened condensed milk, crushed cardamom pods for flavour, and crumbled paneer, a handmade cottage cheese, and cooked further.
Classic Kalakand
Simmering curd, milk, sugar, and cardamom paste causes the milk to thicken. After cooking, ingredients are added to give it a fudgy consistency.
Rose Kalakand
It blends the floral scent of rose water or rose syrup with the creamy richness of milk and paneer.
Milk Cake Kalakand
To make this mouthwatering dessert heat milk till it turns into cream, at chashni to it with sugar and flavourings like saffron and cardamom.
Dry Fruit Kalakand
Chopped dried fruits, such as almonds, cashew nuts, or raisins, can be added to the kalakand mixture to create it.