Indian · Dessert
Pressed Kalakand in Saffron Syrup
A pressed milk-and-paneer confection cooked down with condensed milk and sugar until thick and grainy-smooth, scented with saffron and cardamom, set into a firm slab and cut into squares. This is kalakand, India's beloved milk-solid sweet, finished here with a saffron milk glaze and pistachio instead of a plain sugar syrup soak, keeping the texture dense and the flavour warmly aromatic.
$4
10 minsPrep
12 minsCook
142 minsTotal
MediumLevel
Nutrition per serving
188Calories
7.7gProtein
10.7gFat
16.8gCarbs
15.8gSugar
0.3gFiber
31mgSodium
32mgChol
4.2gSat Fat
138mgPotassium
124mgCalcium
0.2mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pinot Grigio
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Grease a small 10x10cm tin or tray lightly with the ghee and set aside.
2
In a heavy-bottomed pan, combine the crumbled paneer, condensed milk and whole milk over low-medium heat, stirring continuously to break up any lumps.
3
Add the sugar and cook, stirring constantly, until the mixture thickens and starts pulling away from the sides of the pan, about 10-12 minutes.
4
Stir in the ground cardamom and half the saffron-infused milk, folding through evenly for another minute, then remove from heat.
5
Pour the thickened mixture into the greased tin and spread evenly with the back of a spoon to about 1.5cm depth.
6
Drizzle the remaining saffron milk over the surface in streaks and scatter the slivered pistachios on top, pressing gently so they adhere.
7
Cover and refrigerate for at least 2 hours until fully set and firm enough to cut cleanly.
8
Turn out onto a board and cut into 4 even square pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Paneer, crumbled
- 35g35g Condensed Milk
- 15g15g Whole Milk
- 10g10g Sugar White
- 0.2g0.2g Saffron, steeped in warm milk
- 0.5g0.5g Cardamom, ground
- 5g5g Pistachio, slivered, 1
- 3g3g Ghee, melted, for greasing
