Kalakand: Indian Milk Sweet with Cardamom, Rosewater, and Pistachios Recipe

Introduction

Kalakand is a classic Indian sweet made from fresh paneer and condensed milk, flavored with cardamom and rosewater. This soft, grainy dessert is garnished with pistachios and perfect for festive occasions or an indulgent 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 powder in a wok or karahi over medium heat, stirring often to prevent sticking.
3. Step 3: When the mixture boils, reduce heat to low and cook, stirring continuously, for 5-7 minutes until it thickens and starts to leave the sides of the pan. The texture should be soft, dropping, and grainy.
4. Step 4: Turn off the heat and add rosewater to taste. Let the mixture 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 chopped pistachios onto the surface.
6. Step 6: Allow it to cool completely before chilling it in the fridge until firm.
7. Step 7: Once set, cut the kalakand into 3cm squares and serve at room temperature.

Tips & Variations

• Use fresh homemade paneer for the best texture and flavor, as store-bought paneer can be too dense or wet.
• Adjust the rosewater amount according to your taste; start with a few drops and add more if desired.
• For a nutty twist, try garnishing with almonds or cashews instead of pistachios.

Storage

Store kalakand in an airtight container in the refrigerator for up to four days. Bring it to room temperature before serving for the best texture and flavor. Avoid freezing, as it can affect the delicate 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 homemade paneer is preferred as it tends to have a softer texture and less moisture, resulting in better kalakand consistency.

Is rosewater necessary in this recipe?

Rosewater adds a subtle floral aroma that enhances the flavor, but it is optional. You can omit it or substitute with a few drops of cardamom extract or saffron-infused milk for variation.

Kalakand: Indian Milk Sweet with Cardamom, Rosewater, and Pistachios Recipe

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★★★★★

4.9 from 149 reviews

• Author: Luna
• Total Time: 20 minutes
• Yield: 12 squares 1x
• Diet: Vegetarian

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Description

Kalakand is a traditional Indian milk-based dessert made by cooking paneer and condensed milk with fragrant cardamom and rosewater, then garnished with chopped pistachios. This grainy-textured sweet is soft, mildly flavored with rosewater, and perfect for festive occasions or as a treat to enjoy with family and friends.

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Ingredients

Scale 1x2x3x

Spices

• 6 cardamom pods, seeds removed
• 1 tsp caster sugar

Main Ingredients

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

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Instructions

1. Prepare Cardamom Powder: Pound the cardamom seeds and caster sugar together using a pestle and mortar until you achieve a fine powder to infuse the Kalakand with aromatic flavor.
2. Cook Paneer and Condensed Milk: Heat the crumbled paneer, condensed milk, and cardamom powder in a wok or karahi over medium heat. Stir frequently to prevent the mixture from sticking and burning. Once it boils, reduce heat to low and continue cooking while stirring continuously for 5-7 minutes until thickened and the mixture leaves the sides of the pan, achieving a grainy, soft consistency.
3. Add Rosewater and Cool: Turn off the heat and stir in a few drops of rosewater for subtle fragrance. Let the mixture cool and thicken further in the pan for about 10 minutes.
4. Shape and Garnish: Line a baking tray with parchment paper. Spread the kalakand mixture evenly into a 2cm-thick rectangle. Press the chopped pistachios onto the surface evenly. Allow it to cool completely before refrigerating.
5. Cut and Serve: Once firm, cut the kalakand into 3cm squares. Serve at room temperature. Store leftovers in an airtight container in the fridge for up to four days.

Notes

• Use fresh homemade paneer for best results and authentic texture.
• Continuous stirring is essential during cooking to prevent burning and ensure even thickening.
• The rosewater adds a delicate floral note; adjust quantity to your preference.
• Chilling helps the kalakand to set firmly, making it easier to cut and serve.
• Kalakand can be stored refrigerated for up to four days in an airtight container.

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

Keywords: Kalakand, Indian sweets, paneer dessert, cardamom dessert, rosewater sweets, pistachio dessert, Indian milk dessert