The delightful Kalakand recipe transforms simple ingredients into an exquisite, sweet milk treat. Rich full fat milk curdles to create fresh paneer that simmers with sugar and cardamom. Chopped almonds and pistachios lend a nutty crunch, resulting in a luxurious dessert that captivates with its creamy texture and irresistible flavor.

Jump to Recipe

I recently tried out an Easy Kalakand recipe that quickly became one of my favorites because it’s super simple and packed with nutritional benefits. I start by slowly heating 1 liter of full fat milk to concentrate its natural proteins and fats, which are essential for a balanced diet.

When the milk reaches just the right temperature, I add 2 to 3 tablespoons of lemon juice. This helps the milk coagulate and provides a natural boost of vitamin C.

Once the texture starts changing, I stir in 1/2 cup granulated sugar, which gives an instant energy lift. I then mix in 1/4 teaspoon cardamom powder, prized for its antioxidants.

Lastly, I sprinkle in 2 tablespoons chopped almonds and 2 tablespoons chopped pistachios for an extra layer of healthy fats and fibers. This method is a twist on traditional Indian sweet dishes and fits perfectly with quick sweet recipes Indian style and easy Indian snacks recipes for a delightful treat at home.

Why I Like this Recipe

I really love this recipe because it’s so simple and doesn’t require too many fancy ingredients. I like that I can take full fat milk and lemon juice and just watch it transform into something delicious right before my eyes.

I also love how the sweet and tangy flavors mix perfectly. The way the sugar, cardamom, and nuts come together gives every bite a unique and comforting taste that always reminds me of home.

Another reason I like it is that it feels like a mini food adventure. I mean, seeing the milk curdle and then turning it into a thick, creamy treat just makes the whole process so satisfying.

Lastly, the crunchy almonds and pistachios really add a nice texture and a bit of extra flavor that makes the dish even more special.

Ingredients

Print Recipe (No Advertisments)

Full fat milk: It has lots of protein and calcium.
It makes the kalakand rich and creamy.
Lemon juice: This adds a tangy sour taste that helps curdle the milk and boosts vitamin C.
Granulated sugar: Provides sweetness and quick energy.
It makes the dessert delightfully sugary.
Cardamom powder: Brings a warm aromatic flavor even in small amounts which is very inviting.
Chopped almonds: These add crunch, fiber, and healthy fats that make the dish more nutritious.
Chopped pistachios: They add a unique nutty flavor along with extra protein and minerals.

Ingredient Quantities

1 liter full fat milk

2 to 3 tablespoons lemon juice

1/2 cup granulated sugar

1/4 teaspoon cardamom powder

2 tablespoons chopped almonds

2 tablespoons chopped pistachios

How to Make this

Print Recipe (No Advertisments)

1. Pour 1 liter of full fat milk into a deep pan and heat it up until it starts to boil.

2. As soon as the milk reaches boiling point, reduce the heat and slowly add 2 to 3 tablespoons of lemon juice while stirring gently.

3. Keep stirring until the milk curdles and the whey begins to separate, which should take about 5 minutes.

4. Remove the pan from heat and let it sit for a couple of minutes so that the curds settle.

5. Strain the mixture through a clean muslin cloth or cheesecloth, squeezing gently to get rid of extra whey, leaving you with fresh paneer.

6. Transfer the paneer back to a clean heavy bottomed pan and add 1/2 cup of granulated sugar, mixing it in well.

7. Cook the paneer-sugar mixture on low heat, stirring continuously until it thickens and starts to come away from the sides of the pan.

8. Stir in 1/4 teaspoon of cardamom powder evenly into the thickened mixture.

9. Fold in 2 tablespoons of chopped almonds and 2 tablespoons of chopped pistachios, saving a few for garnish if you like.

10. Once the mixture is thick and sticky, spread it evenly into a greased tray. Let it cool and set for at least an hour before cutting it into pieces and serving.

Equipment Needed

1. Deep pan for heating the milk
2. Measuring cups and spoons for the milk, lemon juice, sugar and spices
3. Stirring spoon for gently mixing the ingredients
4. Clean muslin cloth or cheesecloth along with a colander to strain the curdled milk
5. Heavy bottomed pan for cooking the paneer with sugar
6. Greased tray for spreading and setting the final mixture
7. Knife and chopping board for chopping the almonds and pistachios

FAQ

Q: What exactly is Kalakand?

A: Kalakand is a creamy indian milk dessert thats simple to make at home using full fat milk and just a few ingredients.

Q: Why should I use full fat milk instead low fat milk?

A: Using full fat milk helps you get a richer texture and creaminess which low fat milk just doesnt provide.

Q: How can I tell when the milk has properly curdled?

A: When you add the lemon juice and see the milk begin separating into curds and whey, that means its curdling correctly.

Q: Can i substitute lemon juice with vinegar?

A: Yes you can use vinegar instead, but lemon juice often gives a better flavour contrast with the sweet milk.

Q: How do i store leftover Kalakand?

A: It should be kept in an airtight container in the fridge and eaten within 3 to 4 days for best taste.

Easy Kalakand Recipe Substitutions and Variations

If you dont have full fat milk, you can use low fat milk or even oat milk for a dairy free alternative though the taste will be little different.
Lemon juice can be replaced by a teaspoon of vinegar mixed with a bit of water if you dont have it on hand. This helps curdle the milk the same way.
You can swap granulated sugar with brown sugar if you want a richer flavor or even a natural sweetener like honey but remember the moisture might change a bit.
If you’re out of cardamom powder, try a pinch of cinnamon or a mix of both, they give a nice warm flavor to the kalakand.
In case chopped almonds or pistachios are missing, you can use cashews or walnuts for a crunchy element, just keep the texture in mind.

Pro Tips

1. When you’re heating up the milk, keep a really close eye on it so it doesn’t boil over, cuz burnt milk just ruins the dish. Use low to medium heat and stir regularly so things stay under control.
2. Add the lemon juice slowly and stir gently so that the milk curdles evenly. If you add it too fast it might not curdle properly and you’ll end up with a weird texture.
3. When straining the curdled milk, use a muslin cloth and be careful not to squeeze too hard. You want to get rid of the extra liquid, but smashing it may make your paneer crumbly.
4. Stir the sugar into the paneer mixture on a low heat and keep stirring continuously. This will help you avoid any burning or sticking on the bottom of the pan, making the final texture smooth and uniform.