Dive into festive goodness with this layered Orange Kalakand that’s for sure going to please a crowd! Rich and creamy kalakand meets fresh and zesty orange to make this irresistible dessert.
I’m not even biased when I say that this Orange Kalakand is the best way to eat this classic festive sweet! It’s just THAT good!
I’ve been on orange kick lately as you can tell with my Orange Makhana Pudding – and for good reason! Zesty orange is the perfect pairing for a creamy Desi sweet, and this Orange Kalakand is my latest obsession!
We layer together a creamy kalakand mixture with a fresh and punchy orange syrup and top it all off with some orange segments and pista. Not only does this make the sweet look gorgeous, but also makes sure that every bite of this Orange Kalakand is a perfect bite!
I think this is such a perfect sweet to make if you’re hosting for Diwali this year, because you can prepare a shot glass for each guest and pass them around come dessert time (although if I were you, I’d make extras! 😉). It’s a totally fuss-free dessert, and I just know you’re going to love it.
jump to section: Orange kalakand
Ingredients Overview
The base of any kalakand is some soft, homemade paneer (chhena). We combine this on the stove with some condensed milk, milk powder, and sugar to make the kalakand mixture.
For the orange syrup, we heat together some orange juice and sugar and then pour it on top of the kalakand mixture and begin layering the dessert.
To top off, we add some fresh orange segments and chopped pista. I love that this recipe is made using simple ingredients and has no food coloring or artificial flavoring agents!
Frequently Asked Questions
The paneer must be fresh for this recipe since it needs to be really soft. This is why we use only cow milk to make it and not buffalo milk as that will cause the paneer to come out dry. Store-bought paneer will not work well here!
Of course! You could use any flavoured fruit syrup – orange, pineapple, berry, you name it!
Yep! If you’re making this a day ahead of serving, just store the components separately and assemble once ready to serve. If making a couple hours ahead, you can directly assemble the cups and let it chill in the fridge before serving.
You can store this kalakand in an airtight container in the fridge for up to 4-5 days, but it tastes best when consumed immediately!
Yep! Even though you can serve this in a wide dish and then layer the orange syrup and segments, I love how bite-sized these are in shot glasses!
This Orange Kalakand is going to be a hit at every Diwali party it’s served at! Soft, creamy, zesty – all the right things!
Give this heavenly festive dessert a try and send me pics over on my IG @my_foodstory.
If you liked this recipe, also check out my 33 Diwali Sweets recipe round up and stay tuned for more Diwali recipes to come! 
Orange Kalakand
Ingredients
For paneer (chena)
- 1 ¼ litres fresh cow milk
- 1 ½ tablespoons vinegar
For Orange Syrup
- ½ cup orange juice approx 2 ripe oranges
- ¼ cup sugar
For orange kalakand
- ½ cup condensed milk
- 1 tablespoon milk powder
- 2 tablespoons sugar optional
- 1 cup ripe orange segments from 1 orange
- 1 tablespoon pista bits
Instructions
Making paneer
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Prep a strainer by placing a cheesecloth over it to collect the paneer. Set aside.
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Heat milk in a pot on medium heat.1 ¼ litres fresh cow milk
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Mix vinegar in 1 tablespoon of water and set aside.1 ½ tablespoons vinegar
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Once milk starts boiling, add vinegar mixed in water. Begin to stir.
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Continue stirring while milk starts to curdle and make sure that it does not stick to the bottom of the pot.
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After the milk has curdled completely, you will see the whey being quite clear and not milky.
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Switch off the heat and immediately pour the entire mixture into the strainer lined with cheesecloth.
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Pour cold water on the paneer and rinse two times.
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Gather the edges of the cheesecloth, squeeze out excess water from the paneer, place a heavy object on it for 10 minutes to remove the moisture and set aside.
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This yields about 1 ¼ cups (200 grams) of paneer all of which is used in the recipe.
Making orange syrup
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Add orange juice & sugar in a pan and cook for about 7 minutes till it reaches a honey-like consistency. Set aside.½ cup orange juice, ¼ cup sugar
Making orange kalakand
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Add paneer, condensed milk, milk powder & sugar in a pan and cook on medium heat. See note 2½ cup condensed milk, 1 tablespoon milk powder, 2 tablespoons sugar
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Keep stirring often to make sure the mixture does not stick to the bottom of the pan.
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Cook the kalakand mixture for 8-9 minutes until it starts leaving the sides of the pan.
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Switch off the heat, add 2 tablespoons of orange syrup and mix well.
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To serve the kalakand, we’ve used shot glasses. Add a tablespoon of kalakand mix as the first layer, top with orange segments and then another layer of kalakand. Finish with some orange syrup, more orange segments and pista and refrigerate for 20 minutes before serving.1 cup ripe orange segments, 1 tablespoon pista bits
Notes
- Paneer must be made fresh for this recipe. Store bought one do not work well.
- Cow milk is ideal for this recipe as it gives us soft paneer due to lower fat content. If buffalo milk is used, paneer comes out dry & tough which is not ideal for use in such desserts.
- Any variety of ripe oranges may be used in the recipe.
- Use a wide open pan so that the kalakand cooks uniformly.
- You can also serve this in a wide dish and layer the kalakand with fresh orange segments but I love serving this in short glasses for a bite sized dessert experience.
Nutrition
This article was written by Navya Khetarpal.
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