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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
