The BBC Good Food logo
Kalakand served on two decorative plates

Kalakand

By
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

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
Nutrition: Per serving (10)
NutrientUnit
kcal233
fat11g
saturates6g
carbs22g
sugars22g
fibre1g
protein10g
salt0.1g
Advertisement

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

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.

Related recipes

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content