Kalakand: Indian Grainy Milk Fudge with Cardamom and Pistachios Recipe
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.
- 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
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
- Prepare Cardamom Powder: Pound the cardamom seeds together with the caster sugar using a pestle and mortar until it forms a fine powder.
- 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.
- 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.
- 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.
- 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
