India > Desserts > Paneer Desserts

Kalakand with Paneer and Cardamom Recipe

Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 1 tablespoon chopped pistachios for garnish

Special Equipment Needed:
- Heavy-bottomed pan
- Cheesecloth
- Plate or tray for setting the kalakand

Step-by-Step Instructions:

1. In a heavy-bottomed pan, heat the milk over medium heat until it comes to a boil.

2. Reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and the whey separates.

3. Line a colander with cheesecloth and strain the curdled milk through it. Rinse the paneer with cold water to remove any lemon flavor.

4. In the same pan, heat the ghee over medium heat. Add the paneer and sugar and stir well.

5. Cook the mixture, stirring constantly, until it thickens and starts to come together, about 15-20 minutes.

6. Add the cardamom powder and mix well.

7. Pour the mixture onto a greased plate or tray and spread it evenly.

8. Garnish with chopped pistachios and let it cool for 30 minutes.

9. Cut the kalakand into squares or diamonds and serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Temperature:
- Medium heat for boiling milk
- Low heat for cooking paneer and sugar mixture
Serving size:
- 12-15 pieces

Nutritional information:
- Calories: 120 per piece
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g

Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Sugar can be substituted with jaggery or honey.
- Ghee can be substituted with unsalted butter or coconut oil.
- Pistachios can be substituted with almonds or cashews.

Variations:
- Add saffron strands for a richer flavor and color.
- Add rose water or kewra water for a floral aroma.
- Add chopped dried fruits like dates or figs for a chewy texture.

Tips and Tricks:
- Use full-fat milk for a creamier texture.
- Stir the paneer and sugar mixture constantly to prevent burning.
- Use a non-stick pan for easier cleanup.
- Let the kalakand cool completely before cutting for neat slices.

Storage Instructions:
- Store the kalakand in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
- Microwave the kalakand for 10-15 seconds to warm it up before serving.

Presentation Ideas:
- Serve the kalakand on a decorative platter.
- Garnish with rose petals or silver leaf for a festive touch.

Garnishes:
- Chopped pistachios
- Almonds
- Cashews
- Rose petals
- Silver leaf

Pairings:
- Masala chai
- Mango lassi
- Gulab jamun

Suggested Side Dishes:
- Samosas
- Pakoras
- Aloo tikki

Troubleshooting Advice:
- If the mixture is too dry, add a tablespoon of milk to loosen it up.
- If the mixture is too wet, cook it for a few more minutes until it thickens.

Food Safety Advice:
- Use pasteurized milk to prevent foodborne illness.
- Wash your hands and utensils thoroughly before cooking.

Food History:
- Kalakand is a popular Indian sweet that originated in the state of Uttar Pradesh.

Flavor Profiles:
- Sweet
- Creamy
- Cardamom-spiced

Serving Suggestions:
- Serve the kalakand as a dessert after a meal.
- Offer it as a sweet treat during festivals or celebrations.

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Region: Indian

Taste: Sweet, Creamy, Nutty, Fragrant