Kalakand is a delicious traditional sweet famous in Northern India. Making it in the traditional way takes more time but tastes awesome. This kalakand made with milk, paneer, pista powder, flavored with kewra essence and cardamom powder. You can use it for your Diwali celebration or any other festivals.
Ingredients
For Paneer
- 5 cup Full Fat Milk
- 1/2 lemon juice
- some ice cubes
For Pista Kalakand
- 5 cup Full Fat Milk
- 1/3 cup Pistachios powder
- 1-1/4 cup Sugar
- 1/3 cup Milk mava powder
- 3 tbsp Ghee
- 7-8 Green cardamom powder
- 3-4 drops kewra essence
- 2 drops Green food color
Instructions
For Paneer
- Boil 5 cups of milk in a heavy bottom pan at medium heat. Once it come to boil, turn off the heat. Immediately add 1-1/2 lemon juice with 2 tbsp water into milk.
- Slowly it will start curdling. Once water & paneer gets separated, add ice cubes and stir gently.
- Drain the water using muslin cloth into a strainer.
For Kalakand
- In a separate heavy bottom pan, boil the rest of the 5 cups of milk along with 2 tbsp sugar at medium heat (adding sugar keeps the milk from sticking to the bottom). Stir it continuously so that it does not stick to the bottom. Boil until milk gets reduced around 2-1/2 cup (50%).
- Squeeze the water from the paneer and add the paneer to the boiling milk to it.
- Mix it well together and let it cook at low to medium heat while stirring it continuously.
- Cook it at low to medium heat until milk and paneer becomes a thick consistency. Add milk mava powder, sugar, cardamom powder, kewda essence and 3 tbsp ghee. Mix it well.
- The final mixture should be thick like dough consistency.
- Grease the tray with little ghee. Pour 1/2 milk mixture into tray and spread evenly.
- In the rest of mixture, mix pista powder and green food color (you can avoid the color in case you don't want, it just gives a good color) very well.
- Spread evenly the pista mixture over the plain paneer mixture using a rubber spatula. Keep it aside to set for 2 hrs.
- Cut the kalakand pieces into diamond shape.
- Double layer Pista kalakand is ready to be served.
Recipe Notes
1. Kalakand is an easy recipe however requires a lot of attention. You need to stir continuously so that milk does not get burnt at the the bottom which will spoil the taste.
2. It's good to use non stick heavy bottom pan which will help avoid the milk from sticking to bottom.
3. Make sure the final mixture is similar to dough so that it can settle well in the shape.
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amazing recipe to keep 🙂 will try it today
Thank you. Let me know how it goes.
what is mil mava powder… where can we get?
Hi Ruchi, Milk mava powder is mava in powdered form. It is available in indian grocery stores.