Kalakand served on two decorative plates

Kalakand

Name: Kalakand
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 8-10
Cuisine: Indian
Ingredients: 6 cardamom pods seeds removed; 1 tsp caster sugar; 250g homemade paneer roughly crumbled (see related recipes, below); 397g tin condensed milk; few drops of rosewater; 3 tbsp chopped pistachios

Roopa Gulati

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Serves 8-10

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater

Gluten-free

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Paneer

A star rating of 4.8 out of 5.5 ratings

Cardamom-spiced vermicelli (semiya payasam)

A star rating of 5 out of 5.1 rating

Shahi tukda

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

6 cardamom pods

seeds removed
1 tsp caster sugar
250g homemade paneer

roughly crumbled (see related recipes, below)
397g tin condensed milk
few drops of rosewater
3 tbsp chopped pistachios

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Nutrition: Per serving (10)

kcal233
fat11g
saturates6g
carbs22g
sugars22g
fibre1g
protein10g
salt0.1g

Method

step 1

Pound the cardamom seeds to a powder with the sugar using a pestle and mortar.
step 2

Heat the paneer, condensed milk and cardamom mixture in a wok or karahi over a medium heat, stirring often to prevent sticking. Once it comes to a boil, turn the heat to low and cook, stirring continuously, for 5-7 mins, until the mixture thickens and leaves the sides of the pan. Aim for a soft, dropping consistency with a grainy texture.
step 3

Turn the heat off and add enough rosewater to lend a subtle flavour. Leave to cool and thicken in the pan for 10 mins.
step 4

Line a baking tray with baking parchment. Spread the kalakand out to a 2cm-thick rectangle. Press the pistachios onto the surface and leave to cool before chilling in the fridge.
step 5

Once the kalakand is firm, cut it into 3cm squares and serve at room temperature. Will keep for up to four days in an airtight container in the fridge.

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A star rating of 4 out of 5.2 ratings

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