Kalakand Recipe

Hey food adventurers! Today, I stumbled upon the ultimate shortcut to dessert bliss with this creamy, dreamy Kalakand, a classic Indian sweet that you’ll want to make again and again. Trust me, it’s the kind of treat that makes you look like a culinary genius but with zero stress involved! Let’s get to it!

Kalakand combines the creamy texture of crumbled paneer with the sweetness of condensed milk. Infused with subtle cardamom notes, it’s a delightful treat.

Topped with chopped pistachios or almonds, it becomes a rich source of protein and healthy fats, making it a nutritious sweet indulgence.

Kalakand Recipe Ingredients

• Paneer: Rich in protein and calcium, aids bone health.
• Condensed Milk: Sweet, thick, rich in carbohydrates for energy.
• Cardamom Powder: Adds aromatic warmth, aids digestion.
• Pistachios/Almonds: Offers healthy fats, protein, and crunch.

Kalakand Recipe Ingredient Quantities

• 1 cup paneer, crumbled
• 1 cup condensed milk
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped pistachios or almonds for garnish
• 1 teaspoon ghee for greasing

How to Make this Kalakand Recipe

1. Grease a square or rectangular plate or tray with 1 teaspoon of ghee and set it aside.

2. In a pan, which is not sticky, mix together 1 cup of paneer, which is crumbled, and 1 cup of milk, which is condensed.

3. Prepare the mixture over a medium flame. Stir continuously to keep it from sticking to the pan.

4. When the combination starts to thicken, incorporate 1/4 teaspoon of cardamom powder and keep on mixing.

5. Prepare the dish until it reaches a consistency like that of thick fudge. It should readily come away from the sides of the pan when you’re ready to remove it from the heat. This will take, oh, 10 to 15 minutes—fudge-like consistency takes time!

6. ⏩ When the preferred thickness is achieved, remove it from the heat and set it aside to cool. ⏩ If you are using a silicone spatula, turn it with the spatula to get the mixture poured evenly into the jars. If needed, scrape the bottom and sides of the saucepan. ⏩ Continue to stir until you reach the desired temperature, usually between 120°F and 130°F (49°C and 54°C).

7. Transfer the mix to a greased plate or tray, pouring it in first and then spreading it evenly with the back of a spoon.

8. Let it cool down a bit, then use 2 tablespoons of chopped pistachios or almonds to garnish it just before serving.

9. Gently press the nuts into the surface of the kalakand so that they adhere.

10. Allow it to set thoroughly at room temperature, or cool it in the refrigerator before cutting it into squares or diamond shapes to serve.

Kalakand Recipe Equipment Needed

1. Square or rectangular plate or tray
2. Non-stick pan
3. Measuring cups
4. Measuring spoons
5. Spoon for stirring
6. Silicone spatula
7. Thermometer (for measuring temperature)
8. Spoon for spreading
9. Knife for cutting

FAQ

• What is Kalakand?Kalakand is a much-loved Indian mithai made from chenna and sweetened milk. Its soft, moist texture pairs perfectly with a flavoring of cardamom, and it’s really easy to make in a big batch and serve at parties.
• Can I use store-bought paneer?Certainly, using fresh, store-bought paneer is permissible. Just ensure you break it down finely enough so that it meshes well with the other ingredients.
• Is fresh cardamom necessary?Although freshly ground cardamom gives the best flavor, you can use pre-ground cardamom for convenience.
• Can I make this recipe ahead of time?Indeed, Kalakand can be made ahead of time and kept in a sealed container in the refrigerator for as long as a week.
• What type of nuts can I use for garnish?Pistachios and almonds, finely chopped, are the traditional nuts used here. But you can experiment with other nuts, like cashews or walnuts.
• What if I don’t have ghee?If you don’t have ghee, you can use butter to grease the pan, but ghee imparts a deeper flavor.
• How long does it take to set?Once cooking is complete, allow the Kalakand to cool down to room temperature—this can take anywhere from 1 to 2 hours, though refrigerating the dish will hasten the setting process.

Kalakand Recipe Substitutions and Variations

Paneer: If you don’t have paneer, you can substitute with ricotta cheese for a similar texture.
You may substitute sweetened condensed milk for evaporated milk in situations in which you require unbelievably sweet flavors, such as in some dessert recipes.

1. Measure out one cup (240 mL) of evaporated milk.
2. Add to it 2/3 cup (130 g) of sugar and stir well until the sugar is melted and the mixture is approximately homogeneous.
3. Use in place of one cup of sweetened condensed milk in any recipe.
Powdered cardamom: If you can’t find cardamom, you can use ground cinnamon or nutmeg.
Chopped cashews or walnuts can serve as an alternative garnish.
Ghee: For greasing, butter can be substituted for ghee.

Pro Tips

1. Use Fresh Paneer For the best texture and flavor, use fresh paneer. You can make your own paneer at home by curdling milk with lemon juice or vinegar, which ensures it’s soft and crumbly.

2. Control the Heat Cooking the paneer and condensed milk mixture over medium-low heat helps prevent it from sticking or burning. Constant stirring is key, so consider using a heavy-bottomed non-stick pan for even heat distribution.

3. Enhance Flavor Add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture along with the cardamom powder for an extra depth of flavor and a rich color.

4. Even Garnishing To ensure the nuts stick well to the kalakand, gently press them with a spatula right after sprinkling them on top. This will help them adhere better and give a more polished look to the finished pieces.

5. Optimal Cutting Before cutting the kalakand into pieces, let it cool completely. If refrigerated, allow it to reach room temperature first. Use a sharp knife greased lightly with ghee for clean cuts and optimal presentation.