Soft Indian Kalakand With Cardamom and Pistachios

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Kalakand is the soft milk sweet with cardamom and pistachio pressed on top. I set it just firm enough to slice so the middle stays creamy instead of turning to fudge.

The preparation involves simple steps to transform fresh milk into a rich, creamy sweet that is sure to impress your family and guests.

Delicious Indian Kalakand Recipe

Kalakand is a soft, moist Indian sweet that is typically made with chenna (fresh paneer) and sweetened with sugar. The addition of cardamom adds an aromatic flavor, while the pistachios provide a crunchy texture. This recipe takes about 30 minutes and yields approximately 12 pieces.

Ingredients

1 liter whole milk
1/4 cup lemon juice or vinegar
1 cup sugar
1/2 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
2 tablespoons chopped pistachios for garnish
A pinch of saffron strands (optional)

Instructions

Boil the Milk: In a large pot, bring the milk to a rolling boil, stirring occasionally to prevent it from sticking.
Make the Chenna: Once boiling, add the lemon juice or vinegar gradually while stirring continuously. The milk will curdle, and the curds will separate from the whey. Remove from heat and strain the curds through a muslin cloth or fine sieve.
Cook the Chenna: In the same pot, melt the ghee and add the strained chenna back into it. Mix in the sugar and keep stirring on low-medium heat until the mixture thickens. This will take about 10 minutes.

Flavor the Mixture: Once thick, add the cardamom powder and saffron (if using), stirring well to combine.
Set the Kalakand: Grease a tray or plate with ghee, pour the mixture into it, and level the top with a spatula. Garnish with chopped pistachios, pressing them down slightly, and allow it to cool completely.
Cut and Serve: Once set, cut the Kalakand into squares or rectangles. Serve as a sweet treat for any occasion.