Kalakand
Indulge in the rich, creamy decadence of homemade Kalakand, a beloved Indian sweet known for its melt-in-your-mouth texture and delicate flavor. Made from fresh paneer (chhena) and reduced milk, this traditional dessert is subtly sweetened with sugar and infused with the warm, aromatic notes of cardamom. A generous garnish of chopped pistachios and almonds adds a delightful crunch to every bite, making it perfect for festive celebrations or as a special treat. This recipe combines simple ingredients—like full-fat milk and lemon juice—with a slow-cooking technique to create a soft, grainy texture that’s truly irresistible. Ready in just over an hour and ideal for sharing, Kalakand is a timeless dessert that's sure to impress everyone at the table. Try this classic mithai today and savor the authentic taste of India!
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Recipe Information
Ingredients
- 1 liters Full-fat milk
- 2 tablespoons Lemon juice
- 6 tablespoons Sugar
- 1 teaspoon Cardamom powder
- 1 tablespoon Chopped pistachios
- 1 tablespoon Chopped almonds
Instructions
Pour the full-fat milk into a large heavy-bottomed pan and bring it to a boil over medium heat.
Once the milk comes to a boil, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and separates into whey and curds.
Strain the curds using a muslin cloth or cheesecloth, rinsing under cold water to remove any lingering acidity from the lemon juice. Squeeze out excess water and set the fresh paneer (chhena) aside.
In the same pan, pour the remaining 500ml of milk and heat over medium-low, stirring occasionally, until the milk reduces to half its volume. This will take around 15-20 minutes.
Add the crumbled paneer (chhena) back into the reduced milk, stirring well to combine.
Cook the mixture on low heat, stirring frequently, until it thickens further and becomes grainy in texture. This should take an additional 10-15 minutes.
Add the sugar and cardamom powder to the thickened mixture and continue cooking for another 5-7 minutes until it reaches a soft dough-like consistency. The sugar will melt and the mixture will slightly loosen before thickening again.
Transfer the kalakand mixture to a greased or parchment-lined tray. Smooth it out evenly with a spatula.
Sprinkle the chopped pistachios and almonds on top, pressing them gently into the surface.
Allow the kalakand to cool at room temperature and set for about an hour.
Cut into squares or diamond shapes and serve. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 127.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1349 mg | 104% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
