Kalakand: Creamy Indian Milk Pudding with Cardamom, Rosewater, and Pistachios Recipe

Introduction

Kalakand is a deliciously soft and grainy Indian sweet made from paneer and condensed milk, flavored gently with cardamom and rosewater. This easy-to-make dessert is perfect for festive occasions or a special treat any time.

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 with the caster sugar into a fine powder using a pestle and mortar.
2. Step 2: In a wok or karahi, heat the crumbled paneer, condensed milk, and the cardamom-sugar mixture over medium heat. Stir frequently to prevent sticking.
3. Step 3: When the mixture starts to boil, reduce the heat to low. Continue stirring for 5–7 minutes until the mixture thickens and begins to leave the sides of the pan, achieving a soft, dropping consistency with a grainy texture.
4. Step 4: Turn off the heat and add a few drops of rosewater to impart a subtle flavor. Allow the mixture to cool and thicken for about 10 minutes in the pan.
5. Step 5: Line a baking tray with baking parchment and spread the kalakand mixture evenly into a 2cm-thick rectangle. Press the chopped pistachios onto the surface.
6. Step 6: Let the kalakand cool completely, then chill it in the fridge until firm.
7. Step 7: Once set, cut into 3cm squares and serve at room temperature.

Tips & Variations

• Use fresh homemade paneer for the best texture and flavor; store-bought paneer can be used but drain it well before cooking.
• Adjust the amount of rosewater according to your preference for aroma.
• For added richness, sprinkle some edible silver leaf (varak) on top before serving.

Storage

Store kalakand in an airtight container in the refrigerator for up to four days. Before serving, bring it to room temperature for the best flavor and texture. Avoid freezing, as it can affect the soft, grainy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paneer for kalakand?

Yes, you can use store-bought paneer, but make sure to drain any excess moisture and crumble it well for a smooth texture.

How do I know when the kalakand mixture is ready?

When the mixture thickens, leaves the sides of the pan easily, and has a soft, dropping consistency with a grainy texture, it is ready to be set in the tray.

Kalakand: Creamy Indian Milk Pudding with Cardamom, Rosewater, and Pistachios Recipe

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★★★★★

4.6 from 89 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 12 pieces (3cm squares) 1x
• Diet: Vegetarian

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Description

Kalakand is a traditional Indian milk-based sweet made by simmering paneer and condensed milk with cardamom, then flavored with rosewater and garnished with pistachios. This recipe creates a rich, grainy textured dessert that is soft and fragrant, perfect for festive occasions or a delightful treat.

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Ingredients

Scale 1x2x3x

Spices and Flavorings

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

Main Ingredients

• 250g homemade paneer, roughly crumbled
• 397g tin condensed milk
• 3 tbsp chopped pistachios

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Instructions

1. Prepare cardamom powder: Pound the cardamom seeds along with the caster sugar using a pestle and mortar until a fine powder is formed. This will infuse the kalakand with a warm, aromatic flavor.
2. Cook the paneer mixture: In a wok or karahi, combine the crumbled paneer, condensed milk, and cardamom powder. Heat over medium heat, stirring frequently to prevent the mixture from sticking or burning.
3. Simmer and thicken: When the mixture reaches a boil, reduce the heat to low and continue stirring continuously for 5 to 7 minutes. Cook until the mixture thickens and starts to leave the sides of the pan. The texture should be soft with a grainy consistency.
4. Add rosewater and cool: Turn off the heat and stir in a few drops of rosewater for a subtle floral aroma. Let the mixture sit in the pan for 10 minutes to thicken further as it cools.
5. Shape and garnish: Line a baking tray with baking parchment and spread the kalakand mixture evenly to form a 2cm-thick rectangle. Press the chopped pistachios gently onto the surface to garnish.
6. Chill and set: Allow the kalakand to cool completely at room temperature, then refrigerate until firm, ideally for several hours or overnight.
7. Serve: Cut into 3cm squares and serve at room temperature. Store any leftovers in an airtight container in the refrigerator for up to four days.

Notes

• Using homemade paneer is recommended for the best texture and flavor.
• Continuous stirring during cooking is essential to prevent the mixture from sticking and burning.
• Adjust the quantity of rosewater according to your preference for aroma intensity.
• Ensure the kalakand is fully cooled and chilled before cutting to maintain clean edges.
• This dessert can be stored refrigerated for up to four days in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian

Keywords: Kalakand, Indian dessert, paneer sweet, cardamom, rosewater, pistachios, milk fudge, vegetarian sweets