Kalakand
Kalakand is a delicious mouth-watering sweet made by simmering paneer with condensed milk and garnishing with nuts & flavours. Kalakand is a good choice of sweet to make during Diwali and on special occasions.
Servings8 pieces
Ingredients
- 3 cups + 1 cup milk
- 1/4 cup curd
- 2 tablespoon condensed milk
- 1/4 cup sugar
- 1/8 teaspoon cardamom powder
- 5 nos pistachios
Instructions
- Boil 3 cups of milk, when its about to boil add curd and keep the flame to low. Keep mixing till the water separates.
- Keep stirring until the whey separates completely. Now switch off.
- Filter the whey and collect it in a container(check my notes how to use whey water). Now collect the paneer.
- Wash it once in running cold water. Set aside.
- Now boil 1 cup of milk, simmer and let it become half in quantity.
- Then add condensed milk.
- Once the milk is reduced, add paneer and sugar.
- Let it boil but keep in medium low else it will get burnt easily. Add cardamom powder.
- Once it gets thick like a whole mass, with bubbles at the edges, switch off.
- Now spread this mixture in a plate and level it at the sides and top.
- Garnish with chopped pistachios and saffron strands.
- Refrigerate it for an hour. Then cut into pieces and serve.
- Keep refrigerated. Enjoy Kalakand!
Notes
- You can use whey water for kneading chapathi dough / for making rasgulla / for making paneer.
- Reduce milk and then add paneer else the mixture will take time to get thick by that time paneer will get tough.
- You can even use store bought paneer too but I recommend using homemade fresh paneer as it gives a great texture and taste.
- Do the entire process in medium low, else the mixture will easily get burnt.
- It is recommended to refrigerate the mixture for a while before you mark pieces so that you get clean neat pieces.
- You can even add saffron strands while the milk is boiling to get a kesar flavored kalakand.
- Do not overcook, the mixture should be moist.
- Keeps well for 3 days but keep refrigerated. I haven't tried after 3 days so not sure.
- I used nonstick pan so it was easy for me as it does not stick much.
- Adding condensed milk gives a richness, flavour and mild color to kalakand which I recommend adding.
- If milk curdles, you can make best use of it but making this sweet.
Nutrition Facts
Kalakand
Amount Per Serving (75 g)
Calories 271
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 116mg5%
Potassium 454mg13%
Carbohydrates 36g12%
Fiber 0.2g1%
Sugar 36g40%
Protein 10g20%
Vitamin A 446IU9%
Vitamin C 1mg1%
Calcium 356mg36%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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