Vegan Kalakand

5 from 3 votes

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.

Prep Time5

Cook Time30

Total Time35

Course: Dessert/Sweet

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: pieces

Calories: 155kcal

Author: Vaishali · Holy Cow Vegan

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)

US Customary - Metric

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.

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