Coffee Kalakand
There’s something about Kalakand that instantly transports us to festive mornings and family gatherings. Growing up, it was one of those sweets that always appeared on special occasions — soft, milky, and delicately sweet. One day, while sipping our morning coffee and craving something indulgent, I had an idea: why not blend my two favorites — coffee and kalakand? The result was this Coffee Kalakand — a fusion dessert that brings together the richness of Indian mithai with the boldness of espresso. It’s creamy, aromatic, and just the right amount of indulgent — the kind of treat that makes even an ordinary day feel festive.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Coffee Kalakand
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
This Coffee Kalakand recipe combines the classic Indian milk fudge with the deep, bittersweet flavor of coffee. It’s made with just a few simple ingredients — paneer, condensed milk, and coffee powder — and comes together in less than 30 minutes. The texture is perfectly grainy yet soft, with hints of cocoa and a subtle nutty crunch from roasted cashews, pistachios, and almonds. Whether served warm or chilled, it’s a modern twist on a timeless favorite — ideal for coffee lovers and dessert enthusiasts alike.
Why You’ll Love This Recipe
- Fusion Perfection – Blends traditional Indian mithai with a modern coffee-chocolate twist.
- Quick & Easy – Ready in under 30 minutes with minimal prep.
- Rich & Creamy – Condensed milk and paneer create a luscious, melt-in-your-mouth texture.
- Perfect for Festive Occasions – Elegant enough for Diwali, Eid, or any celebration.
- Coffee Lover’s Dream – The deep aroma of coffee perfectly balances the sweetness of the kalakand.
Key Ingredients
- Paneer – The base of the kalakand, giving it that signature soft, grainy texture.
- Condensed Milk – Adds sweetness and creaminess, helping the mixture thicken into fudge.
- Coffee Powder – Infuses bold, aromatic flavor that elevates the dessert with a café-style twist.
- Cocoa Powder – Enhances the richness and gives a subtle chocolate undertone.
- Cashews – Add buttery crunch and a delightful contrast to the soft texture.
- Pistachios – Bring color and nutty sweetness, perfect for garnishing.
- Almonds – Add a crisp texture and nutty flavor that complement the creamy base.
How To Make Coffee Kalakand
- Prepare the paneer by shredding it or crumbling it by hand.
- Chop up Almonds, Pistachios, and Cashews.
- In a large pan over medium low heat, add in the shredded Paneer, along with the condensed milk. And stir to combine. Keep stirring until the mixture is heated through.
- To the pan, add the Cocoa Powder, and Instant Coffee. Mix until evenly combined and thickened. Once the mixture begins to solidify, turn off the heat to transfer to a baking pan.
- Line a 9″ x 9″ baking pan with parchment paper. and transfer in the Kalakand mixture. Then using a spatula, spread the mixture evenly.
- Top the kalakand with the chopped Almonds, Pistachios, and Cashews. Then gently press down with a parchment paper to press the chopped nuts into the Kalakand.
- Refrigerate the Kalakand 3-5 hours or overnight to solidify.
- Cut the Kalakand into squares, and enjoy!
Have It Your Way
- Vegan Version – Use vegan paneer (made from soy milk) and plant-based condensed milk.
- Extra Coffee Kick – Add a teaspoon of espresso powder for stronger flavor.
- Chocolate Lovers – Stir in melted dark chocolate instead of cocoa powder for a richer taste.
- Nut-Free – Skip the nuts or replace with toasted coconut flakes.
Nutritional Facts (Per Serving)
(Approximate values)
- Calories: 240
- Protein: 8g
- Carbohydrates: 22g
- Fat: 14g
- Sugar: 18g
- Calcium: 20% DV
Health Benefits
While Coffee Kalakand is a treat, it also packs a few nutritional perks. Paneer provides a good source of protein and calcium, supporting bone health. Nuts like almonds and pistachios contribute healthy fats and antioxidants, while coffee adds a natural energy boost and antioxidants of its own. Moderation is key, but it’s a dessert you can feel good about sharing.
Other Recipes You’ll Love
- Eggless Chocolate Cake
- Mango Sago
- Chocolate Chip Walnut Cookies
- Mango Sticky Rice
- Orange Cranberry Oatmeal Cookies
Coffee Kalakand
Ingredients
- 400 g Paneer Grated
- 1 cup Sweetened Condensed Milk Sweetened
- 1 tsp Coffee Powder
- 2 tbsp Cocoa Powder
- ⅓ cup Almond Chopped
- ⅓ cup Pistachio Chopped, unsalted
- ⅓ cup Cashew Chopped
Instructions
- Prepare the paneer by shredding it or crumbling it by hand.
- Chop up Almonds, Pistachios, and Cashews.
- In a large pan over medium low heat, add in the shredded Paneer, along with the condensed milk. And stir to combine. Keep stirring until the mixture is heated through.
- To the pan, add the Cocoa Powder, and Instant Coffee. Mix until evenly combined and thickened. Once the mixture begins to solidify, turn off the heat to transfer to a baking pan.
- Line a 9" x 9" baking pan with parchment paper. and transfer in the Kalakand mixture. Then using a spatula, spread the mixture evenly.
- Top the kalakand with the chopped Almonds, Pistachios, and Cashews. Then gently press down with a parchment paper to press the chopped nuts into the Kalakand.
- Refrigerate the Kalakand 3-5 hours or overnight to solidify.
- Cut the Kalakand into squares, and enjoy!
Notes
- Use fresh paneer for the best texture; homemade paneer works beautifully.
- Adjust coffee strength to your liking — strong for espresso flavor, mild for a subtle note.
- Keep stirring to prevent the mixture from sticking to the pan as it thickens.
- Chill before cutting for clean, firm squares.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
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