Kalakand
An Indian sweet dish made from cottage cheese and reduced milk
Servings Prep Time
8people 3hours
Cook Time
40minutes
Servings Prep Time
8people 3hours
Cook Time
40minutes
Ingredients
Instructions
  1. For making Paneer, add 4.5 cups milk to a pan, and heat over medium heat. Let it come to a boil. Stir occasionally.
  2. Once boiled, turn off the heat. Add the White Vinegar and stir.
  3. Keep stirring until the milk has curdles up completely and the whey is separated
  4. Place a muslin cloth over a colander. Pour the curdled milk over cloth and discard the whey. Rinse it well with the ice-cold water to get rid of the sour taste.
  5. Leave it hanging or in the colander to drain the excess water, for around 30 minutes. Your Paneer will them be ready to use.
  6. Pour he remaining milk to a heavy-bottomed non-stick pan over medium heat. Stir and let it come to a boil, around 10 minutes. Stir often to prevent it from burning and sticking to the pan.
  7. Next, crumble the paneer using fingers and add it to the boiling milk. Keep cooking and stirring constantly until the milk has thickened and reduced.
  8. Add Cardamom powder, rose water and saffron to it and mix well.
  9. Add sugar to it and stir well and let the sugar dissolve completely. Cook for 10 minutes, stirring continuously. Once the sugar has dissolved, cook for about 5 more minutes. The mixture at this point would look thick and a little clumpy, which is perfect. It should also leave the sides of the pan. Turn off the heat.
  10. Grease a glass tray or a baking tray with ghee. Pour the hot milk mixture to the prepared greased tray. Spread and flatten the mixture using a spatula.
  11. Spread the crushed Almonds and Pistachios and Rose petals. You can add a few more saffron strands too if you desire. Press nuts gently with a spatula to make sure that they are nicely tucked in.
  12. Let it set for an hour at the room temperature till it cools down and then in the refrigerator for 2 hours or more. Cut in small squares or rectangles and serve.