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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill and set: Allow the kalakand to cool completely at room temperature, then refrigerate until firm, ideally for several hours or overnight.
- 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
