Kalakand – Indian Milk Fudge

Directions

Step 1: Make chena 

Bring 12 cups of full fat milk to a boil in a heavy-bottomed pan, stirring often to prevent scorching. Once boiling, reduce heat and add vinegar gradually. Stir gently until milk curdles and separates.  

Line a colander with clean muslin or cheesecloth and pour the milk over it to collect the chena. Rinse chena with cold water to remove the vinegar flavour. The chena is ready to use. 

Step 2: Make condensed milk 

Pour 8 cups of full fat milk into a deep, heavy-bottomed pan with sugar as listed. 

Cook on medium heat stirring continuously until the sugar has dissolved.  

Lower the heat to medium, and simmer for 45 minutes until reduced to 3 cups. Stir every 5-7 minutes to prevent scorching. Do not over stir.  

The result will be similar to commercial condensed milk but less sweet. 

Step 3: Cook the Kalakand 

Mix crumbled chena and condensed milk together in a large nonstick pan. Set heat to medium-low and begin to cook, stirring frequently. The mixture will first be loose, then thicken.  

Cook for 12–18 minutes, scraping the sides, until the mixture thickens and just begins to leave the pan. It should be soft, grainy, and moist but not liquid.

Step 4: Set and garnish

Quickly pour the mixture into a tray lined with parchment. Flatten evenly using a spatula.

Sprinkle chopped nuts on top and gently press. 

Refrigerate for 4 hours minimum before demolding and slicing. Serve chilled or at room temperature.