Back to list

Best Easy Kalakand Sweet Recipe

Name: Best Easy Kalakand Sweet Recipe
Total time: 45 min
Yield: 80 g
Ingredients: Whole milk ricotta cheese 2 cups; Sweetened condensed milk 1 cup; Paneer (fresh, crumbled) 1 cup; Cardamom powder 0.5 tsp; Rose water 1 tsp; Pistachios (chopped, for garnish) 2 tbsp

Indulge in the authentic flavors of Kalakand Sweet, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.

Cook 45 min Difficulty NORMAL 220 kcal

#vegetarian #mediterranean #diabetic friendly

Image coming soon

Ingredients

Main ingredients

Whole milk ricotta cheese 2 cups
Sweetened condensed milk 1 cup
Paneer (fresh, crumbled) 1 cup

Seasonings/Sauce

Cardamom powder 0.5 tsp
Rose water 1 tsp
Pistachios (chopped, for garnish) 2 tbsp

Nutrition summary

Carbohydrates 28 g 51%

Protein 7 g 13%

Fat 9 g 37%

Serving size 80g

Cooking steps

1

Line an 8-inch square pan with parchment paper for easy Kalakand removal.
2

In a thick-bottomed nonstick pan, combine ricotta cheese, condensed milk, and crumbled paneer. Place over medium heat.
3

Mix continuously for 10–12 minutes, taking care to prevent sticking and burning; reduce to low heat once the mixture thickens and starts to leave the pan sides.
4

Stir in cardamom powder and rose water, blending well to infuse aroma and flavor. Cook for 3–5 minutes on low heat until the mixture attains a moist, grainy texture.
5

Pour immediately into the prepared pan and spread evenly. While still warm, sprinkle chopped pistachios on top and gently press them in. Let cool completely at room temperature; refrigerate for 1 hour to set before cutting into squares.

Personalized Q&A

Q. What's the key ingredient in this Kalakand Sweet recipe?

The signature taste and texture of Kalakand come from the combination of whole milk ricotta cheese and paneer. These dairy ingredients create the rich, melt-in-your-mouth consistency and traditional grainy structure that defines this Indian dessert.

Q. How is heat controlled during the cooking process for Kalakand?

To prevent burning and grain loss, the mixture of ricotta, condensed milk, and paneer is cooked on medium heat initially, then reduced to low once it thickens. Continuous stirring and careful heat management are crucial to avoid scorching and ensure a creamy, granular finish.

Q. How can I achieve the perfect soft and moist texture for Kalakand?

Keep a close eye on the mixture, removing it from the heat as soon as it starts to leave the pan sides and reaches a moist, grainy texture. Overcooking can result in a dry or rubbery sweet, so timing and immediate spreading are key to prevent excess moisture loss.

Q. What's the nutritional profile per serving for this Kalakand Sweet?

Each serving of this Kalakand Sweet (80g) contains about 220 kcal, with 28g carbohydrates (51% of calories), 7g protein (13%), and 9g fat (37%). The recipe balances energy from carbs and fat, with a reasonable amount of protein.

Best Easy Kalakand Sweet Recipe

AI 영양사 앤디