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