A gorgeous vegan kalakand made without any dairy products but just as delicious as the original Indian sweet. Vegan condensed milk makes this an easy recipe that needs just four ingredients and cuts down the time required to make it to a fraction.
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A gorgeous vegan kalakand made without any dairy products but just as delicious as the original Indian sweet. Vegan condensed milk makes this an easy recipe that needs just four ingredients and cuts down the time required to make it to a fraction.

Vegan KalakandKalakand, sometimes called "milk cake," is an Indian fudge-like sweet or "barfi" that's usually made with heavily reduced milk as its base. The reduced milk sets into a soft rectangle with a slight hint of graininess that comes from the addition of "chenna", the Hindi term for split milk, or, in more modern versions, from paneer, ricotta or cottage cheese. To create the exact texture of a kalakand in my vegan version I experimented with a number of ingredients before returning to my favorite substitute for paneer: extra firm tofu. Tofu adds that softly grainy texture while keeping the kalakand velvety and delicious overall, as it should be. It also cuts through the heavy sweetness of the condensed milk, which we use as the base in this recipe, making the vegan kalakand perfectly, but not overwhelmingly, sweet.
Besides the vegan condensed milk and tofu the only other ingredients you...