Kalakand Recipe | Kalakand Sweet
User Reviews
4.9
Kalakand Recipe | Kalakand Sweet
Description
Kalakand Recipe | Kalakand Sweet combines paneer (fresh Indian cheese) with sweetened condensed milk as its main ingredients. Cardamom powder imparts a distinctive warm and floral aroma typical of Indian desserts. The method involves simmering the paneer and condensed milk mixture on low heat, occasionally stirring to avoid sticking, until it thickens considerably. The addition of sugar balances the sweetness according to taste. Optional rose water and saffron threads offer subtle floral and earthy notes, enhancing aroma and color. Coarsely crushed pistachios and cashews sprinkled or mixed in provide a contrast in texture within the soft, moist sweet.
The final thick mixture is then set in a greased tray or pan to cool and firm before being cut into pieces for serving. Kalakand is often enjoyed as a festive sweet or a special dessert treat.
When prepping, the paneer can be grated or finely crumbled depending on its freshness to ensure a smooth texture. The slow cooking and frequent stirring are important to achieve the right consistency without burning.
Ingredients
- 400 grams sweetened condensed milk or 1 tin or can
- 250 to 300 grams paneer or 2 cups tightly packed grated or crumbled paneer
- ¾ teaspoon cardamom powder (choti elaichi powder) or 6 to 7 green cardamoms - crushed in a mortar-pestle to a fine powder
- 1 tablespoon sugar (optional)
- 1 teaspoon rose water (optional)
- 10 to 12 pistachio pista
- 10 to 12 cashew kaju or badam, or almonds
- 7 to 8 saffron kesar) - optional, strands
Instructions
Preparation
- Grease a pan or a tray with some ghee or oil.
- Crush coarsely pistachios, saffron and cashews or almonds in a mortar-pestle. You can also sliver or slice the nuts.
- Grate 250 to 300 grams paneer. You can also crumble the paneer. If the paneer is refrigerated, then I suggest to grate it. If freshly made, then you can crumble it finely. There should be no chunks in the crumble.
Making kalakand sweet
- Take 1 tin/can (400 grams) of sweetened condensed milk in a thick bottomed pan or kadai.
- Add the grated or crumbled paneer to the condensed milk. Mix very well.
- I did add some sugar as I felt the sweet taste was less for us. I added 1 tablespoons sugar. You can check the taste and add accordingly.
- Keep the heat on low or sim and cook this mixture of condensed milk and grated paneer.
- Stir the mixture often so that it does not stick to the bottom of the pan.
- The kalakand mixture will start thickening as it simmers and begins to cook.
- When the mixture gets thickened well, looks like one mass and starts leaving the sides of the pan then switch off the heat.
- Keep in mind that the kalakand mixture should have some moisture and should not look dry. It should not have a liquid consistency or be runny.
- It took me 15 minutes on a low heat. Depending on the quality of your pan, pan thickness and size, flame intensity it may take 12 to 16 minutes.
- Remove the pan from the heat. Add cardamom powder and rose water. Stir very well.
Setting kalakand
- Now pour the kalakand mixture in the prepared greases pan or tray.
- Shake the pan gently so that the mixture spreads evenly. You can also level with a spoon or spatula.
- Sprinkle coarsely crushed nuts or slivered nuts all over the kalakand.
- Gently press the nuts with a spoon. Cover and allow the kalakand to become warm or cool completely at room temperature. Then keep in the fridge for a couple of hours for it to set.
- After it sets, slice the kalakand and serve. In case if you cannot slice the kalakand, then don't worry. You can just serve it with a spoon like a halwa. It still tastes delicious.
- Serve kalakand as a sweet or as a dessert. Keep any leftovers in the fridge in an air-tight container. Kalakand keeps well for 2 to 3 days in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces - 500 grams
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 35mg | 1% |
| Potassium | 105mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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