This sweet is a delicary of Uttar Pradesh, Bihar, Orissa and West Bengal. Note: Cottage cheese can be swapped with ricotta cheese. I have not tried this before in my life, also have not tasted this sweet. apple kalakand for diwali | how to stay away from sugared desserts and sweets during festive season. Krishna Janmashtami or Golukashtami is celebrated every year with a lot of fervour and food. Over years, I noticed that people usually interchange the name Milk cake and Kalakand with Milk/Khoya Burfi, but to me THIS is the actual Milk Cake which is available mainly in North India. However, no matter how similar their cooking process and ingredients are, they still taste and look a lot different. But my vote is for the Chocolate one. All sorts of milky burfis, pedas, milk cakes and kalakands are gifted and consumed during diwali along with more sweets made of refined flour, lentil flours and loads of sugar. The version that my friend had brought was the plain Kalakand. Jalebi is always brown or yellow in colour while Imarti is reddish in colour. Here we bring to you some sweet recipes you can … This Kalakand recipe is an easy sweet made with paneer. 2. This will ensure that the top of the kalakand does not dry out when you refrigerate it. So, I decided to get creative and make two more types of kalakand - The Mango Kalakand and the Chocolate Kalakand. Following are some characteristic differences between Milk Cake and Kalakand: 1. Note: Kalakand requires home made cottage cheese since it is fresh and softer in texture than store brought one. Kalakand is traditionally made with solidified milk, sugar and cardamom, studded with almonds, nutmeg, cardamom and crumbled khoya (milk cheese). Sugar is the bonding factor it seems. Kalakand is a Milk fudge made with cottage cheese that has a dense, moist, juicy, and melts in mouth texture similar to Milk Cake or Alwar Ka Kalakand. Make some apple kalakand. In a saucepan add the paneer, condensed milk and milk powder. Kalakand | This is a rich, soft, crumbly, milk based fudge that literally melts into an explosion of flavours in the mouth. Just few ingredients and your sweet is ready within minutes with very less effort. Note: Ensure that the cling film is touching the kalakand. Drain ricotta before using it. Kalakand is essentially made from chhena + khoya. Kalakand can be made in two colors: completely white, or as I best know and love it: the cream-to-brown ombré effect. So far, I have done this for 3 parties and the variety that won the most votes was the Mango Kalakand. Khaja - This sweet is made from refined flour, sugar and oil. Drain out the water from the paneer completely. My memory of this cake is that it has to be moist, not too sweet and definitely with granular chewy texture. The granules that make up Kalakand are different from the texture of Malai Barfi. 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