Kalakand is a delectable, melt-in-the-mouth dessert created in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.
Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.
So here is an easy take on this Indian dessert with the same authentic flavors! With this quick and simple ingredients recipe, we can make heavenly Kalakand under 30 mins of hands-on cook time. I use homemade cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.
Kalakand makes a perfect treat on our festive or holiday table. It’s a must-try recipe for the Indian festival season and also for the upcoming holiday season.
- 2 cups Whole Milk
- 1 cup Homemade Paneer
- 1/4 to 1/2 cup Sweetened Condensed Milk
- 1/2 tsp. Cardamom Powder
- 1 to 2 tbsps. Pistachios
- 1 tsp. Ghee
Place a heavy bottom pan on a medium-high heat. Pour in the milk and let it boil for about 10 minutes.
Keep stirring and adjusting the heat between medium and low heat.
Add fresh homemade paneer to the thickened milk.
Homemade paneer in milk.
Paneer getting cooked in milk on a low-medium heat.
Occasionally, check how much milk has left and adjust the heat accordingly.
Usually, milk gets absorbed by the paneer under 10 mins.
Once the milk is completely absorbed, we are ready to move to the next step.
Add the sweetened condensed milk to it.
Gently fold and keep cooking on a low heat.
Turn off the heat when the mixture starts gathering (leaving no liquid behind).
Place the pan on a cooling rack. Add cardamom powder, and sliced pistachios to the mixture.
Gently fold the mixture for an even distribution of cardamom and pistachios.
Transfer the Kalakand mixture to a greased plate.
The mixture can be spread easily in an even 1/2 to 3/4 inch layer.
Top it with some more pistachio slices. Cover and let it set for 3 to 4 hours on room temperature.
Cut it into desired size and shape.
Our super moist, granular, and delicious Kalakand is ready to serve.
To give it a festive look, added a few home dried rose petals.
Notes: Kalakand is one of my favorite dessert recipes. The best part is I can use my homemade paneer and can have a full control on the quantity of sugar.
This one is the basic version. Whereas, I‘ve also tried it with the pulp of seasonal fruits.
Mango, and Strawberry Kalakand turned out absolutely fantastic.