📝 About This Recipe
Originating from the royal kitchens of Rajasthan, Kalakand is an exquisite Indian milk cake celebrated for its uniquely grainy, moist texture and delicate sweetness. This artisanal dessert combines the richness of fresh paneer (chenna) with reduced milk, infused with the floral notes of green cardamom and the golden warmth of saffron. It is a labor of love that results in a melt-in-your-mouth experience, making it the crowning jewel of festive celebrations and special occasions.
🥗 Ingredients
The Fresh Cheese (Chenna)
- 1 liter Whole Milk (Full-fat milk is essential for the best texture)
- 2 tablespoons Lemon Juice (Diluted with 2 tablespoons of water)
The Milk Base
- 1 liter Full-Fat Milk (For reducing into a thick base)
- 1/4 cup Heavy Cream (Adds extra richness and a velvety mouthfeel)
Sweetener and Aromatics
- 1/2 cup Granulated Sugar (Adjust slightly based on preference)
- 6-8 Green Cardamom Pods (Freshly ground into a fine powder)
- 1 pinch Saffron Strands (Soaked in 1 tablespoon of warm milk)
- 1/2 teaspoon Rose Water (Optional, for a floral finish)
Garnish and Prep
- 2 tablespoons Pistachios (Slivered or finely chopped)
- 1 tablespoon Almonds (Slivered)
- 1 teaspoon Ghee (For greasing the setting tray)
- 1 teaspoon Dried Rose Petals (Edible, for a beautiful presentation)
👨🍳 Instructions
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1
Start by making the fresh paneer. Bring 1 liter of milk to a boil in a heavy-bottomed pot. Once boiling, turn off the heat and slowly pour in the diluted lemon juice while stirring gently.
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2
Once the milk curdles completely and the greenish whey separates, strain it through a colander lined with a muslin or cheesecloth.
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3
Rinse the collected paneer under cold running water to remove any lingering lemony tartness. Squeeze out the excess water gently, but keep the paneer slightly moist—do not dry it out completely.
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4
Place the paneer on a plate and crumble it finely with your fingers or a fork until it reaches a uniform, grainy consistency. Set aside.
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5
In a wide, heavy-bottomed pan (kadai), pour the second liter of milk and the heavy cream. Bring to a boil on medium-high heat.
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6
Reduce the milk by half, stirring frequently and scraping the sides of the pan to prevent burning. This should take about 20-25 minutes until the milk is thick and creamy.
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7
Add the crumbled paneer to the reduced milk. Stir well to combine the textures.
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8
Continue cooking the mixture on medium-low heat, stirring constantly. You will notice the mixture thickening and the whey from the paneer evaporating.
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9
Add the sugar and the saffron-infused milk. The mixture will temporarily become a bit loose as the sugar melts; keep stirring until it thickens again.
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10
Once the mixture starts to leave the sides of the pan and holds its shape (but is still moist and grainy), add the cardamom powder and rose water.
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11
Immediately grease a square tray or plate with a little ghee. Pour the hot Kalakand mixture into the tray and level the top gently with a spatula.
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12
Sprinkle the slivered pistachios, almonds, and dried rose petals over the top. Press them down lightly so they stick to the surface.
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13
Allow the Kalakand to set at room temperature for at least 3-4 hours. For cleaner slices, you can refrigerate it for an hour once it has cooled down.
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14
Using a sharp knife greased with a tiny bit of ghee, cut the Kalakand into squares or rectangles and serve.
💡 Chef's Tips
Always use full-fat milk; low-fat milk will result in a rubbery texture rather than a soft, grainy one. Do not over-cook the mixture at the final stage; if it becomes too dry, the Kalakand will be crumbly and hard rather than moist. If you are short on time, you can substitute the homemade paneer with 400g of high-quality store-bought paneer, but ensure you grate it very finely. Ensure the paneer is fresh; sour or old paneer will ruin the delicate milky flavor of the dish. Scraping the sides of the pan (malai) and folding it back into the milk is the secret to a rich, traditional taste.
🍽️ Serving Suggestions
Serve at room temperature to fully appreciate the soft, fudge-like texture. Pair with a hot cup of Masala Chai for a perfect afternoon treat. For a festive platter, serve alongside savory snacks like Samosas or Pakoras to balance the sweetness. Lightly warm a piece for 10 seconds in the microwave for a 'fresh out of the pan' gooey experience. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.