Kalakand is a classic Indian milk sweet made by slow-cooking full cream milk until thick and combining it with softly mashed paneer, sugar, and aromatic cardamom. This homestyle version has a delicate crumbly texture with rich dairy flavour, finished with nuts for a traditional festive touch.
- Serves: 10 People
- Prep Time: 15 minutes
- Cooking: 60 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 liter Full cream milk
- 650 grams Paneer, crushed
- 100 grams Brown sugar
- 1 teaspoon Butter
- 5 grams Cardamom powder
- 10 grams Cashews, chopped
- 10 grams Pistachios, crushed
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
20 g -
Carbohydrates
24 g -
Protein
12 g -
Fiber
1 g -
Sugar
18 g -
Sodium
120 mg
Procedure
-
40 minutesMark As Complete
Reduce the milk
Pour the full cream milk into a heavy-bottomed pan and bring it to a boil. Reduce the heat and cook gently, stirring frequently to prevent burning, until the milk reduces from one litre to roughly one cup. The milk should be thick, creamy, and slightly grainy in texture.
-
8 minutesMark As Complete
Prepare the paneer
Heat a separate pan on low heat and melt the butter gently. Add the crushed paneer and mash it lightly using a potato masher, ensuring there are small soft crumbs without lumps. Cook gently until the paneer becomes aromatic and soft, then set aside.
-
5 minutesMark As Complete
Sweeten the milk
Add the brown sugar gradually to the reduced milk, stirring continuously until fully dissolved. Continue cooking until the milk becomes glossy, rich, and thick, maintaining gentle heat to avoid scorching.
-
5 minutesMark As Complete
Combine paneer and milk
Add the prepared paneer to the sweetened reduced milk and mix thoroughly on medium heat. Stir continuously until everything comes together into a thick, cohesive mixture with a soft crumbly texture.
-
40 minutesMark As Complete
Finish and set the kalakand
Add chopped cashews and cardamom powder, mixing well to distribute evenly. Transfer the mixture into a greased and lined tray, level the surface, and sprinkle crushed pistachios on top. Allow it to cool and set for about forty minutes before cutting into slices and serving.
