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.
Why you will love this vegan kalakand
- It has all the deliciousness of the regular kalakand, but without the dairy. Kalakand has always been one of my favorite Indian sweets, and this vegan version tastes as good as any kalakand bought from a halwai.
- It needs just four ingredients. You can make vegan condensed milk or use canned vegan condensed milk for this recipe. The only other ingredients needed are firm tofu and ground cardamom. And a few nuts for garnish.
- It is quite easy to make. You do need to put in some elbow grease to stir the kalakand frequently as it reduces, but that's about as tough as it gets.
Ingredients for vegan kalakand
- 3 cups vegan condensed milk. If you use my recipe for homemade condensed milk, just double it, or use three cans of storebought vegan condensed milk. My kalakand appears a little darker because I used maple syrup and coconut sugar in the condensed milk, which further darken the milk when you reduce it. You can use white sugar to make the condensed milk, which would keep the kalakand much lighter in color.
- 12 oz extra firm or super firm tofu. Don't use silken tofu because it will disintegrate too much into the milk and not give that grainy texture texture.
- 1 teaspoon ground green cardamom. For best results powder only the black seeds, not the green peels, of the cardamom pod.
- 2 tablespoons nuts for garnish. Use one or a combination of almonds, pistachios and walnuts. You can also use a few strands of saffron or dried rose petals for garnish.
How to make vegan kalakand
- Crumble the tofu into small bits.
- Place the condensed milk in a wide, nonstick saucepan. Add to it the crumbled tofu. Mix well and set over low heat.
- Stir the mixture frequently as it reduces to ensure nothing sticks or browns. Continue doing this for about 30 minutes or until the liquid has evaporated and you have a very thick mixture that still appears moist.
- Line a small baking pan with parchment paper.Coat the parchment paper thoroughly with oil or melted vegan butter.
- Pour the kalakand mixture into the pan and press with the back of the ladle to form an even layer. Sprinkle on the nuts and press them in gently using the ladle or a spoon.
- Refrigerate the kalakand for 3-4 hours or overnight. Lift out the kalakand using the parchment paper and slice into rectangles or squares.
Expert tips
- If making the condensed milk at home, reduce the quantity of water while blending cashews to 1 cup for every cup of cashews. This will make a thicker condensed milk, cutting down on the time you will need to reduce the kalakand mixture.
- For an even creamier texture to the kalakand, use a vegan milk like oat milk, almond milk or soy milk instead of water while blending cashews to make the the condensed milk.
- This is a soft burfi, so it won't set up as firmly as, say, a kaju katli would. Keep it refrigerated so it retains its texture. I love the soft texture but you can add a teaspoon of corn starch or tapioca starch to the kalakand mixture when you begin cooking it for a firmer texture at room temperature.
- If using storebought condensed milk, try using one that is not made with coconut. But if vegan condensed coconut milk is all you can find, you can use it as a last resort. The taste, with coconut, won't be as authentic but it will taste good anyway because coconut is a good flavor in Indian sweets.
Frequently asked questions
I am eating low carb. Can I fit this kalakand into my diet?
Absolutely. Follow my instructions for making the vegan condensed milk with cashews and stevia or another keto-approved sweetener. Then use it to make the kalakand, no other substitutions needed.
I am soy-free. Can I skip the tofu?
The tofu is essential for that softly grainy texture so characteristic of kalakand. I've tried other soy-free substitutes for tofu in past attempts at making a great kalakand, including almond flour, but none of them hold up as well, unfortunately.
How long can I store the kalakand?
The kalakand will last in the fridge for two weeks. As it is a soft fudge it is best to store the squares or rectangles of kalakand so they are not overlapping or stacked on top of each other.
More dairyfree vegan Indian sweets you might enjoy
Vegan Kalakand
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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Servings: 16 pieces
Calories: 155kcal
Equipment
- Wide non-stick saucepan or skillet
Ingredients
- 24 oz vegan condensed milk (approximately 3 cans or double my recipe)
- 12 oz extra firm tofu (or superfirm tofu, crumbled into very small bits)
- 1 teaspoon ground green cardamom
- 2 tablespoons pistachios (or other nuts for garnish)
Instructions
- Place the condensed milk in a wide, nonstick saucepan. Add to it the crumbled tofu. Mix well and set over low heat.
- Stir the mixture frequently as it reduces to ensure nothing sticks or browns. Continue doing this for about 30 minutes or until the liquid has evaporated and you have a very thick mixture that still appears moist.
- Line a small baking pan with parchment paper. Oil the parchment paper thoroughly.
- Pour the kalakand mixture into the pan and press with the back of the ladle to form an even layer. Sprinkle on the nuts and press them in gently using the ladle or a spoon.
- Refrigerate the kalakand for 3-4 hours or overnight. Lift out the kalakand using the parchment paper and slice into rectangles or squares.
Recipe notes
- To make this without sugar and low-carb, follow my instructions for making the vegan condensed milk with cashews and stevia or another keto-approved sweetener. Then use it to make the kalakand, no other substitutions needed.
- The kalakand will last in the fridge for two weeks. As it is a soft fudge it is best to store the squares or rectangles of kalakand so they are not overlapping or stacked on top of each other.
Nutrition
Serving: 1kalakand piece | Calories: 155kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 18mg | Potassium: 151mg | Fiber: 1g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1mg
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