Kalakand is an Indian dessert made from paneer and milk. It is made during festivals like Diwali, Holi, and other special occasions.
What is kalakand made from?
I prefer kalakand made with freshly prepared paneer as it gives it a grainy texture which I love. Making paneer in Instant Pot
For making kalakand, fresh homemade paneer and milk is required. I have used full-fat milk to make the paneer.
For flavor, milk masala powder made with nuts and spices is mixed and garnished on top.
Steps to make kalakand at home
To make kalakand first I make fresh paneer and then cook it with milk and sugar.
Step 1: Make paneer
The first step is to boil the milk using the "boil" setting. Add vinegar and let the milk split. Filter it through a mesh and then rinse it in cold water to get rid of the sourness.
You can refer to my post on how to make paneer in Instant Pot for more details. Once the paneer is made, crumble it with your fingers, this will prevent it from forming lumps while cooking the kalakand.
Paneer which has been stored in the refrigerator for a few days may not work that well and can result in chewy kalakand.
Step 2: Make Kalakand
Kalakand can be made from paneer either in the Instant Pot or on the stovetop. Saute mode is used to heat the milk and then crumbled paneer is added to it.
Mix it well as you don't want any big chunks of paneer. Once it is mixed well, add evaporated milk and sugar. Stir it for a few seconds intermittently until all the liquids evaporate.
Add the cardamom powder, saffron, and chopped pistachios. Instead, you can also use a teaspoon of Everest milk masala which is an exotic blend of nuts and spices. You can also use homemade milk masala powder.
Set it in a tray and allow to cool for a few hours before cutting it into pieces.
How long can you store Kalakand?
Kalakand can be stored at room temperature for 2-3 days and about a week in the refrigerator.
Don't forget to check out these delicious Indian desserts made in the instant pot
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📖 Recipe
Kalakand Recipe
Equipment
Ingredients
To make Paneer
- ½ gallon Milk (Full fat or whole milk)
- 4 tablespoon Vinegar
To make Kalakand
- 220 grams Fresh Paneer (2 cup)
- ½ cup Organic cane sugar
- ¾ cup Milk (Full fat or whole milk)
- ¼ cup Evaporated Milk
- 2 teaspoon Saffron, ground cardamom, chopped pistachios (Milk masala powder)
Instructions
To make Paneer - Refer my blog to make paneer in instant pot
- Pour milk in the Instant Pot container and select "Yogt" mode until it shows "Boil". Close the lid and set the release vent in sealing position.
- Once the milk is boiled, open the lid and add vinegar and give it a good stir.
- Milk solids and whey will separate. Strain the milk solids using the strainer
- Rinse the paneer under cold water until all sourness is gone.
- Remove all excess water and leave some weight on the paneer for about 2 hours
- Paneer is now ready to make kalakand.
To make Kalakand
- Select "Saute" mode and pour the milk in the instant pot container.
- Once the milk starts heating up, add the crumbled paneer.
- Mix it well and let it boil for about 2 minutes.
- Add the evaporated milk and sugar and mix it well. Let it continue to cook.
- Mix it intermittently and let it cook until the liquids evaporate. The mixture should not be dry.
- Add the chopped pistachios, saffron, cardamom powder and give it a good mix. Continue cooking until all liquids evaporate.
- Set it in a tray making a layer about a cm in height. Let it cool down and then cut into pieces.
Notes
- Use freshly made paneer for soft kalakand. Paneer which has been refrigerated for long can result in chewy kalakand.
- Refer to my blog for more details on how to make paneer in instant pot.
- Kalakand can be stored in an airtight container for 2-3 days. It can be refrigerated for a week.
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