Kalakand: Creamy Indian Cheesecake with Rosewater and Pistachios Recipe

Introduction

Kalakand is a traditional Indian sweet made from paneer and condensed milk, flavored with cardamom and rosewater. This soft, grainy dessert garnished with pistachios is simple to make and perfect for festive occasions or a special treat.

Ingredients

• 6 cardamom pods, seeds removed
• 1 tsp caster sugar
• 250g homemade paneer, roughly crumbled
• 397g tin condensed milk
• Few drops of rosewater
• 3 tbsp chopped pistachios

Instructions

1. Step 1: Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar.
2. Step 2: Heat the crumbled paneer, condensed milk, and cardamom mixture in a wok or karahi over medium heat, stirring often to prevent sticking.
3. Step 3: Once the mixture boils, reduce the heat to low and cook, stirring continuously for 5-7 minutes, until it thickens and starts leaving the sides of the pan, achieving a soft, dropping consistency with a grainy texture.
4. Step 4: Turn off the heat and add enough rosewater to give a subtle flavor. Let it cool and thicken in the pan for 10 minutes.
5. Step 5: Line a baking tray with baking parchment and spread the kalakand mixture into a 2cm-thick rectangle. Press the chopped pistachios onto the surface.
6. Step 6: Allow it to cool completely, then chill in the fridge until firm.
7. Step 7: Once set, cut into 3cm squares and serve at room temperature.

Tips & Variations

• Use freshly made paneer for the best texture and flavor; store-bought paneer can be used but may alter the consistency slightly.
• Adjust the amount of rosewater according to your preference to avoid overpowering the delicate flavor.
• Sprinkle additional nuts like almonds or cashews for added crunch and variety.

Storage

Store kalakand in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving for the best texture and taste. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paneer for kalakand?

Yes, store-bought paneer can be used, but homemade paneer typically yields a softer, grainier texture which is ideal for kalakand.

How do I prevent the mixture from sticking to the pan?

Stir the mixture continuously while cooking and use a non-stick or heavy-bottomed pan to minimize sticking. Also, keep the heat moderate to low once it starts boiling.

Kalakand: Creamy Indian Cheesecake with Rosewater and Pistachios Recipe

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★★★★★

4.6 from 82 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 12 pieces 1x
• Diet: Vegetarian

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Description

Kalakand is a traditional Indian milk-based sweet made with homemade paneer, condensed milk, and flavored with cardamom and rosewater. This soft, grainy-textured dessert is studded with chopped pistachios, offering a rich, fragrant, and mildly sweet treat that is perfect for festivals and celebrations.

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Ingredients

Scale 1x2x3x

Spices and Flavorings

• 6 cardamom pods, seeds removed
• 1 tsp caster sugar
• Few drops of rosewater

Milk and Dairy

• 250g homemade paneer, roughly crumbled
• 1 x 397g tin condensed milk

Garnish

• 3 tbsp chopped pistachios

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Instructions

1. Prepare Cardamom Powder: Using a pestle and mortar, pound the cardamom seeds together with the caster sugar to make a fine powder. This will infuse the kalakand with its distinctive aromatic flavor.
2. Cook Paneer Mixture: In a wok or karahi, combine the crumbled paneer, condensed milk, and the cardamom-sugar powder. Heat over medium heat, stirring frequently to prevent sticking, until the mixture starts to boil.
3. Simmer and Thicken: Reduce the heat to low and cook, stirring continuously for 5 to 7 minutes until the mixture thickens considerably, starts to leave the sides of the pan, and achieves a soft, dropping consistency with a grainy texture.
4. Add Rosewater and Cool: Turn off the heat, add a few drops of rosewater to impart a subtle floral aroma, and stir gently. Let the mixture cool and thicken for 10 minutes in the pan.
5. Set the Kalakand: Line a baking tray with baking parchment. Spread the mixture evenly onto the tray to form a 2 cm thick rectangle. Press the chopped pistachios evenly onto the top to garnish.
6. Chill and Serve: Allow the kalakand to cool completely before transferring to the refrigerator to chill until firm. Once set, cut into 3 cm squares and serve at room temperature. Store leftovers in an airtight container in the fridge for up to four days.

Notes

• Homemade paneer yields the best texture for this recipe; however, fresh store-bought paneer can be used as a substitute.
• Stirring continuously during cooking is essential to avoid burning and ensure a smooth consistency.
• The rosewater adds a delicate fragrance, so add sparingly to taste.
• Ensure the kalakand is fully cooled before cutting to prevent crumbling.
• This dessert is best served at room temperature for optimal flavor and texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Keywords: Kalakand, Indian sweets, Milk dessert, Paneer dessert, Cardamom sweets, Rosewater sweets, Pistachio garnish dessert