Kalakand: Indian Grainy Milk Fudge with Cardamom and Pistachios Recipe

Introduction

Kalakand is a classic Indian milk-based sweet known for its delicate, grainy texture and fragrant cardamom flavor. This creamy dessert is enhanced with rosewater and topped with crunchy pistachios, making it perfect for festive occasions or whenever you crave a rich treat.

Ingredients

• 6 cardamom pods, seeds removed
• 1 tsp caster sugar
• 250g homemade paneer, roughly crumbled
• 397g tin condensed milk
• Few drops of rosewater
• 3 tbsp chopped pistachios

Instructions

1. Step 1: Pound the cardamom seeds with the caster sugar using a pestle and mortar until you get a fine powder.
2. Step 2: In a wok or karahi, heat the crumbled paneer, condensed milk, and cardamom-sugar powder over medium heat. Stir frequently to prevent sticking.
3. Step 3: When the mixture begins to boil, reduce the heat to low and cook, stirring continuously for 5 to 7 minutes, until it thickens and starts to leave the sides of the pan. The texture should be soft and grainy.
4. Step 4: Remove from heat and add a few drops of rosewater. Stir gently and let the mixture cool and thicken in the pan for 10 minutes.
5. Step 5: Line a baking tray with parchment paper. Spread the kalakand mixture evenly to about 2cm thickness. Press the chopped pistachios on top while still warm.
6. Step 6: Allow it to cool completely, then chill in the fridge until firm.
7. Step 7: Once set, cut into 3cm squares and serve at room temperature.

Tips & Variations

• Use freshly made paneer for the best texture, and ensure it’s well drained to avoid excess moisture.
• Substitute pistachios with almonds or cashews for a different nutty twist.
• Add a pinch of saffron soaked in warm milk for an aromatic variation.
• If you like it sweeter, sprinkle a little extra caster sugar while pounding the cardamom.

Storage

Store kalakand in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving for the best flavor and texture. Avoid freezing as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paneer for this recipe?

Yes, you can use store-bought paneer, but make sure it is fresh and well-drained to avoid excess moisture, which can affect the texture of the kalakand.

How do I know when the kalakand mixture is cooked properly?

The mixture should thicken enough to leave the sides of the pan when stirred. It will have a soft, grainy texture and should not be too runny or too dry.

Kalakand: Indian Grainy Milk Fudge with Cardamom and Pistachios Recipe

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★★★★★

4.5 from 627 reviews

Kalakand is a traditional Indian milk-based sweet, known for its soft, grainy texture and delicate rosewater flavor. Made by cooking crumbled paneer with condensed milk and cardamom, then garnished with chopped pistachios, this dessert is simple to prepare and perfect for festive occasions or as a delightful treat.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spices

• 6 cardamom pods, seeds removed
• 1 tsp caster sugar

Main Ingredients

• 250g homemade paneer, roughly crumbled
• 397g tin condensed milk
• few drops of rosewater
• 3 tbsp chopped pistachios

Instructions

1. Prepare Cardamom Powder: Pound the cardamom seeds together with the caster sugar using a pestle and mortar until it forms a fine powder.
2. Cook Mixture: Heat a wok or karahi over medium heat. Add the crumbled paneer, condensed milk, and the cardamom-sugar powder. Stir consistently to prevent sticking. Bring the mixture to a boil, then reduce the heat to low and continue stirring continuously for 5-7 minutes until the mixture thickens, becomes soft, dropping, and develops a grainy texture that leaves the sides of the pan.
3. Add Rosewater and Cool: Turn off the heat and add a few drops of rosewater to impart a subtle floral flavor. Let the mixture cool and thicken further in the pan for 10 minutes.
4. Shape Kalakand: Line a baking tray with baking parchment. Spread the kalakand mixture evenly to form a 2cm-thick rectangle. Press the chopped pistachios gently on the surface of the kalakand.
5. Chill and Serve: Allow the kalakand to cool completely, then refrigerate until firm, ideally for a few hours. Once set, cut into 3cm squares and serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to four days.

Notes

• Ensure continuous stirring while cooking to prevent the mixture from sticking or burning.
• Homemade paneer provides the best texture, but store-bought fresh paneer can be used if crumbled finely.
• Adjust the amount of rosewater according to your taste preference for a mild or pronounced floral note.
• Use a non-stick wok or karahi for easier cooking and cleanup.
• Kalakand tastes best when served at room temperature rather than cold.

Keywords: Kalakand, Indian dessert, paneer sweets, cardamom sweets, rosewater dessert, homemade kalakand