Kalakand is a popular Indian milk-based sweet delicacy, originating from the state of Rajasthan. It’s made by simmering milk and paneer (Indian cottage cheese) until it thickens, then sweetened with sugar and flavored with cardamom. Sometimes, it’s garnished with nuts like almonds or pistachios for added texture and flavor. The end result is a rich, creamy, and indulgent sweet treat with a hint of aromatic spice.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat ghee in a pan on medium flame.
Add milk solids to the pan and cook while stirring continuously until it thickens slightly.
Crumble the paneer and add it to the pan. Mix well and continue cooking.
Add kesar-infused milk, eliachi powder, and dry fruit powder to the mixture. Stir to combine evenly.
Pour in the condensed milk and mix thoroughly. Cook until the mixture thickens and starts to leave the sides of the pan.
Transfer the mixture to a greased tray or plate and spread it evenly. Let it cool and set for a few hours.
Cut into desired shapes and serve.
Use fresh paneer for the best texture and taste.
Ensure to stir continuously to prevent the mixture from sticking to the pan.
You can garnish the kalakand with additional dry fruits for an enhanced presentation.
Can I use store-bought paneer for this recipe?
Yes, store-bought paneer works well. Just ensure it is fresh and crumble it before adding.
What can I use instead of kesar?
If kesar is unavailable, you can skip it or use a pinch of turmeric for color, though the flavor will differ.
How long does kalakand stay fresh?
Kalakand stays fresh for up to 2-3 days when stored in an airtight container in the refrigerator.
Can I make this recipe vegan?
Yes, you can use plant-based milk solids, vegan paneer, and coconut condensed milk to make a vegan version.
Why is my kalakand not setting properly?
If the mixture is not thickened enough, it may not set properly. Cook it longer until it leaves the sides of the pan.
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting
