Kalakand Recipe: Kalakand is a delectable milk-based sweet infused with the aroma of cardamom, offering a delightful way to savor the richness of milk. Similar to Barfi, it is commonly prepared during festivals like Diwali, Navaratri, and Holi. Kalakand can be made at home using two methods: the traditional method involves simmering milk on low heat until it reduces to a semi-solid consistency, while the instant method utilizes paneer and sweetened condensed milk. While the traditional approach requires longer cooking time, both methods yield a similar taste and texture in the final product.
This recipe follows the instant method and requires only three ingredients: sweetened condensed milk, paneer, and cardamom, with step-by-step instructions.
Kalakand Recipe Ingredients:
- 1½ cups tightly packed grated Paneer (approximately 200 grams)
- 200 ml Condensed Milk (1/2 tin) (about 3/4 cup)
- 1/4 teaspoon Green Cardamom Powder
- 5-7 Pistachios, finely chopped, for garnishing
- Ghee, for greasing the pan
Kalakand Recipe Directions:
- You can either use ready-made paneer or prepare fresh homemade paneer (chenna). If using homemade paneer, pour 2-3 glasses of water over it to remove any sourness from lemon juice. Set aside until needed.
- If using frozen or refrigerated paneer, thaw it at room temperature. Grate it using a grater or crumble it using a mixer grinder.
- Grease the inside surface of a small deep plate with ghee.
- In a heavy-based kadai or pan, combine the crumbled/grated paneer and condensed milk. Mix well using a spoon.
- Heat the mixture over low flame, stirring continuously until it thickens.
- As the mixture cooks, it will begin to stick to the sides of the pan. This process takes about 4-7 minutes.
- Add the cardamom powder and mix well. Turn off the flame.
- Transfer the mixture to the greased plate. Gently shake it to evenly spread the mixture and level it with a spatula.
- Sprinkle chopped pistachios over the mixture and gently press them with a spatula.
- Allow the mixture to cool to room temperature, then cover and refrigerate for 2 hours to set.
- Once set, remove from the refrigerator and cut into small pieces.
- Gently remove the pieces and transfer them to a serving plate. Serve and enjoy.
Kalakand Recipe Tips and Variations:
- Ensure to mix the condensed milk and paneer well before heating to prevent sticking during cooking.
- Freshly made paneer yields softer kalakand compared to store-bought refrigerated paneer.
- Avoid refrigerating kalakand if you prefer a softer texture. Refrigeration can make it harder.
Taste: Sweet with a subtle cardamom flavor
Serving Ideas: Serve kalakand on its own or with savory snacks like chakli, farsi puri, sev, or mathri.
Conclusion
In conclusion, Kalakand Recipe is a delightful Indian sweet that can be enjoyed on various occasions. Whether prepared using the traditional method or the instant method, its rich taste and creamy texture make it a favorite among sweet lovers. With simple ingredients and easy-to-follow instructions, making Kalakand at home is a rewarding experience that can be shared with family and friends during festive celebrations or as a sweet treat any time of the year.
FAQs about Kalakand Recipe
What is Kalakand?
Kalakand is a delicious milk-based sweet with hints of cardamom, similar to Barfi. It is traditionally prepared during festivals like Diwali, Navaratri, and Holi.
How is Kalakand prepared?
Kalakand can be made using two methods: the traditional way involves simmering milk on low heat until it reduces to semi-solids, while the instant method uses paneer and sweetened condensed milk. The instant method is quicker but yields a similar taste and texture.
What ingredients are needed to make Kalakand?
The ingredients required for making Kalakand include grated paneer, sweetened condensed milk, green cardamom powder, chopped pistachios for garnishing, and ghee for greasing the pan.
How long does it take to prepare Kalakand?
The preparation time for Kalakand depends on the method used. The traditional method requires longer cooking time compared to the instant method, which can be ready in about 15-20 minutes.
Can Kalakand be stored?
Yes, Kalakand can be stored in an airtight container in the refrigerator for up to a week. However, refrigeration can make it harder, so if you prefer a softer texture, it’s best to consume it fresh or store it at room temperature for a day or two.
