Paneer Kalakand
Soft paneer kalakand (homemade milk cake) with crumbled paneer, sweetened condensed milk, cardamom, and a pistachio finish. Cook until thick, set, and cut into moist squares.
Equipment
- Heavy-bottomed nonstick pan or kadai
- 8-inch (20 cm) square tray or thali greased or lined with parchment
- Spatula
- Sharp knife
Ingredients
For the kalakand
- 250 g fresh paneer finely grated or crumbled
- 3/4 cup sweetened condensed milk about 225 g / 180 ml
- 1 teaspoon ghee plus more for greasing the tray
- 1/2 teaspoon freshly ground green cardamom (elaichi)
- pinch fine salt
- 1-2 tablespoons milk only if the mix looks too tight while cooking
Optional boost
- 2 tablespoons milk powder optional, for a slightly firmer denser set
Garnish
- 2 tablespoons unsalted pistachios (pista) finely chopped
- saffron strands optional, few strands soaked in 1 tsp warm milk
Instructions
Prep the paneer
- If the paneer is very wet, wrap it in a clean kitchen towel and press gently for 5 minutes. You want moist crumbs, not a dripping block and not bone-dry cubes.
- Grate the paneer on the fine side of a grater, or crumble it between your fingers until no large lumps remain. Grease the tray lightly with ghee or line it with parchment.
Cook the kalakand
- Warm 1 teaspoon ghee in a heavy pan over medium-low heat. Add the grated paneer and stir 1 to 2 minutes so it loosens and warms through. Do not brown it.
- Pour in the condensed milk. Add the optional milk powder and the pinch of salt. Stir continuously so nothing sticks.
- Cook 10 to 15 minutes, stirring often, until the mixture thickens into a soft, cohesive mass that starts leaving the sides of the pan. It should look moist and glossy, not dry or pasty. If it seizes and looks tight early, loosen with 1 tablespoon milk and keep cooking gently.
- Turn off the heat. Stir in the cardamom and the optional saffron milk.
Set and cut
- Immediately transfer the mixture to the prepared tray. Spread into an even layer about 3/4 inch (2 cm) thick. Press lightly with a spatula. Sprinkle chopped pistachios on top and press them in gently so they stick.
- Cool to room temperature for 20 to 30 minutes, then refrigerate 2 hours until firm enough to cut cleanly.
- Lift out, cut into 16 squares, and serve slightly cool or at cool room temperature for the softest bite.
Notes
Fresh paneer wins: Dry, old paneer makes rubbery kalakand. Soft homemade or freshly bought paneer with a little moisture gives the grainy-moist set.
Do not overcook: The mix should leave the pan sides but still look shiny. If it looks like dry scrambled paneer, you went too far.
Sweetness check: Condensed milk varies by brand. 3/4 cup keeps the squares sweet but not cloying with 250 g paneer. Taste a cooled pinch before setting if your brand runs very sweet, and add a spoon of grated paneer next time to balance.
Milk powder optional: Skip it for a softer, more traditional moist set. Add it when you want cleaner edges for gift boxes.
Storage: Airtight in the refrigerator for up to 4 days. Bring to cool room temperature 10 to 15 minutes before serving. Do not freeze if you care about texture. Freezing can make the squares weep and turn grainy in a dry way.
Tried this recipe?Let us know how it was!