Description
Pistachio Kalakand is a rich and creamy Indian dessert made from fresh chhena (Indian cottage cheese) cooked with condensed milk, flavored with saffron and rose water, then garnished with crunchy pistachios. This traditional sweet is perfect for festive occasions and offers a delightful blend of textures and flavors with its soft, melt-in-the-mouth consistency and nutty undertones.
Ingredients
Scale
Base Ingredients
- 2 Liters (8 cups) full-fat or whole milk
- 4 tbsp white vinegar or lime juice (or as required)
- 2 cups (350g) tightly packed crumbled chhena or grated paneer
- 300 ml condensed milk
Flavoring and Garnishing
- ¼ cup unsalted ground pistachios
- ¼ cup (60ml) milk
- Few strands of saffron
- 2 tsp rose water
- ¼ tsp cardamom powder
- 1 tbsp chopped pistachios for garnishing
Instructions
- Prepare Chhena: Pour the full-fat milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Once boiling, reduce the heat and add the white vinegar or lime juice gradually while stirring gently. This will curdle the milk, separating the curds (chhena) from the whey. Allow it to sit for a few minutes, then strain the curds through a muslin cloth, rinsing with cold water to remove any residual acidity. Press to remove excess water and crumble or grate the chhena finely.
- Cook Chhena Mixture: In a non-stick pan, combine the crumbled chhena with condensed milk over low heat. Stir continuously to avoid sticking and cook until the mixture thickens and starts to leave the sides of the pan, approximately 10-12 minutes. This process helps the kalakand gain its dense yet soft texture.
- Add Flavors and Nuts: In a small bowl, gently warm the ¼ cup milk and soak the saffron strands in it to release their rich color and aroma. Pour this saffron milk along with rose water, cardamom powder, and ground pistachios into the thickened chhena mixture. Mix well and cook for another 2-3 minutes to blend the flavors evenly. Transfer the mixture to a greased tray or plate and spread it evenly. Garnish with chopped pistachios on top. Let it cool at room temperature, then refrigerate for at least 2 hours before slicing into squares and serving.
Notes
- Use full-fat milk and condensed milk for the richest taste and texture.
- Ensure to continuously stir while cooking chhena with condensed milk to prevent burning.
- Saffron should be soaked in warm milk to maximize color and flavor infusion.
- You can substitute rose water with kewra water if preferred.
- Store kalakand refrigerated in an airtight container, best consumed within 4-5 days.
