Kalakand has its own identity among Indian sweets. Its light grainy texture and creamy taste makes it everyone's favorite from festivals to special occasions. However, preparing Kalakand in the traditional way takes a lot of time. Continuous cooking of milk and preparation of mawa is laborious work, hence many people avoid making it at home.

But if you want to make delicious Kalakand at home in less time, then you can try its easy instant recipe. The special thing is that for this there is neither the need to make mawa nor the milk will have to be boiled for a long time. This kalakand roll takes about 10 minutes to prepare, with a little extra time to set.

Make base from cheese, coconut and sugar

First of all, cut fresh cheese into small pieces and put it in a mixer jar. Add powdered sugar and coconut powder to it. Now grind everything well and prepare a fine and smooth mixture.

This mixture will act as the base of the kalakand and will also give it a slight grainy texture.

Milk powder will taste like mawa

Now take out the prepared mixture in a big bowl. Add about one cup milk powder to it and mix well. Milk powder will help in thickening the kalakand as well as giving it a mauve taste and texture.

Mix all the ingredients until the mixture is well combined.

Prepare dough by adding saffron milk

To bring fragrance and light royal color to Kalakand, add 1-2 spoons of saffron milk in it. After this, mix the mixture well with hands and prepare a soft dough.

Keep in mind not to add milk in large quantities at once. Add milk little by little as per requirement, so that the mixture does not become too wet or sticky.

Make rolls and garnish with pistachios

Now shape the prepared kalakand mixture into a cylindrical roll with hands. Place it on butter paper or food-grade wrap. Add finely chopped pistachios on top and press lightly, so that the pistachios stick well to the surface of the roll.

If you want, you can also use almonds or other dry fruits for taste and decoration.

Serve after keeping it in the fridge for 30 minutes.

Wrap the roll well in butter paper and keep it in the refrigerator for about 30 minutes. This will set the kalakand well and it will also be easy to cut.

After setting, take out the roll and remove the paper and cut it into round or oblong pieces of medium thickness with a sharp knife. Silver work can also be applied on top to give a royal look.

Instant Kalakand Roll is ready

After just this easy process your delicious and soft kalakand roll is ready. The specialty of this recipe is that there is no need to cook milk on gas or prepare mawa. This instant recipe can be easily made during festivals, guests at home or when you suddenly have a sweet tooth.