Moist, delicately grainy and soft texture make this rose kalakand a hit at the festive table! With a lovely pink hue and balmy aroma of rose & fresh pounded green cardamom in every bite, this easy recipe comes together using 4 main ingredients and about 20-30 minutes active cooking time.
Ever since I came to US, I have taught myself to make indian mithai at home because, here, in Vegas, finding fresh indian sweets is not easy. So, I started experimenting in my own kitchen. Over time, it became something I really enjoy, both for the taste and for the memories it brings back.
Kalakand used to be one of my favorites back in India. Traditional kalakand is made by slowly cooking whole milk until it curdles into fresh paneer, then adding more milk and sugar and cooking it down again. The milk and paneer blend together into a rich, grainy texture that makes this sweet so special. Homemade kalakand from scratch is heavenly, but it does take a lot of time and effort.
My Recipe
The defining feature of kalakand is its soft and grainy texture. If the slight chew doesn't come through, it will end up tasting like ordinary milk fudge. When I was working on this recipe, I debated between using paneer and whole milk ricotta cheese.
I tested both, and while the ricotta worked, the paneer version with pronounced texture was quite closer to the kalakand I grew up eating(exact same reason why I use paneer for making rabdi as well).
Ricotta made it smoother, however the texture was more like burfi, but paneer gave that milky texture I love. Every bite had a soft chew of paneer, it was creamy and sweet, and it truly reminded me of the kalakand from home.
Now, don't worry, I'm not going to ask you to make paneer at home. That would take away from the whole point of keeping this recipe easy and quick. What you do need is good quality paneer that's really soft(meaning high in fat content). In the U.S., I usually buy Gopi paneer from Walmart, and Sach paneer is another great option, though it is a little pricey.
I figured that both fine crumbled and grated paneer works in the recipe. Make sure to soak the paneer in hot water for 5-8 minutes. Once soft, it can be easily used in kalakand preparation.
The trick to using store bought paneer is that you need to add milk powder to it. Just using paneer won't work. Sweetened condensed milk combined with milk powder brings out the perfect rich feel.
The other key ingredient is rose syrup. Don't use more syrup than what I mentioned in recipe card, because adding too much will make the kalakand mixture watery. If needed, for a deeper color, you can add 1-2 drops of red food gel color(I didn't). That said, rose syrup is optional, you can use the same recipe for making original, plain kalakand.
How To Make Kalakand at Home
After making plenty of mithai, I've picked up a few tricks for milk-based sweets. Always use a heavy, non-stick pan because paneer, khoya, and thickened milk love to stick. Keep the heat low; these desserts need time and patience or they'll scorch. And I feel that soft spatula works best since it mixes better and helps you spot when the mixture is just right and starts to fold over.
- To a non stick pan, add milk powder and condensed milk.
- Mix well and place on a low flame. When mixed and slightly warm, add in the rose syrup and red food color.
Note - If using food color, always add it before paneer. Prepare a smooth, pink, milk mixture, and then add the paneer. If you add the color later, the paneer won't absorb the color evenly(one of the mistake I learnt from during recipe testing!)
- Add in the crumbled (or grated paneer).
- While stirring regularly, start cooking the mixture. We want the moisture of paneer and condesned milk to dry up Could take about 10-15 minutes.
5. Continue to cook. Patience is the key. The mixture will thicken and you will stop seeing bubbling or liquid in the pan. It will be moist and thick, don't dry it out.
6. You can add ground cardamom(if desired) at this stage and mix very well. The mixture is ready when is thick, moist and scoopable.
7. Transfer the mixture to a greased or parchment line tray and smoothen out using a spatula. Press few chopped pistachios on top.
8. Let cool down to room temperature and then refrigerate for 4-5 hours. Cut into 12 squares using a sharp knife and serve.
Store rose kalakand refrigerated for 3-4 days. Before serving, leave it at room temperature for 10-12 minutes for the best taste and texture.
Rose Kalakand Recipe (With Paneer)
Ingredients
- ¼ cup milk powder (high fat, suitable for making mithai, I use Nido brand)
- 1 tin (~397g) sweetened condensed milk
- 400 g paneer store bought paneer is good (no low fat paneer please)
- 2 tablespoon rose syrup I use rooh afza
- 1-2 drops red food coloring if needed, I didnt use
- ¼ cup silvered or chopped pistachio for garnish
- edible silver leaves optional, for garnish
Instructions
Preparation
- Line an 8 inch baking tray or plate with parchment paper.
- Soak the paneer block in hot water for 10 minutes. Take the paneer block out, dry it fully by patting with paper towel or kitchen towel. Paneer will be soft.
- Using a box grater or your hands, fine grate or fine crumble the paneer. We don't want big crumbles of paneer as they may remain hard after cooking.
Make Rose Kalakand
- In a large nonstick pan (10 inch or 12 inch pan), add the milk powder and condensed milk. Using a soft spatula mix well until fully combined, and then place the pan on low heat.
- Once the mixture is slightly warm, add in the rose syrup and 1-2 drops of red food color(if using). Always add the color before the paneer to ensure that the mixture turns an even shade of pink. Adding it later can result in uneven color of kalakand.
- Add the crumbled or grated paneer to the warm condensed milk mixture. Stir regularly to combine everything well. At this stage, the mixture will be runny and sticky.
- Cook the mixture on slow heat, low and slow. We want the moisture from the paneer and condensed milk to evaporate. This can take about 10 to 20 minutes depending on quality of ingredients, so give it time.
- As the mixture cooks, it will gradually thicken. You'll see less bubbling and liquid in the pan. It would be moist and thick, but not dry. (see pictures in blog post to get an idea)
- At this stage, if you like, stir in some freshly ground cardamom for extra flavor and fragrance.
- When the mixture becomes thick, moist, and scoopable, transfer it to the parchment-lined tray.
- Smooth the top with a spatula and gently press chopped pistachios over the surface for garnish.
- Allow the mixture to cool to room temperature. And then, refrigerate it for 4-5 hours until set.
- Once firm, cut into neat squares using a sharp knife and serve.
- Store rose kalakand refrigerated for 3-4 days. Before serving, leave it at room temperature for 10-12 minutes for the best taste and texture.
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