Kesar kalakand is a popular north Indian dessert. Its rich taste and texture make it a perfect dessert for special celebrations, family functions and festivals. It is also a perfect homemade dessert for fasting/vrat.
The recipe is very easy and simple. It is made by combining reduced full-cream milk, crumbled paneer, milk powder and sugar. It is mildly flavoured with saffron and cardamom powder and garnished with nuts.
Ingredients for 14-16 pieces:
- Full-cream milk – ½ litre
- Full-cream milk to make paneer –½ litre (see link)
- Milk powder – 4 tbsp
- Sugar – 3 tbsp
- Saffron (kesar) – 10 -12 threads
- Almond – 3-4
- Pistachios – 3-4
- Cardamom powder – ¼ tsp
- Desi ghee to grease the plate
- Grease a plate with desi ghee.
- Finely slice almond and pistachios.
- Soak kesar in 1 tbsp warm milk and crush it.
- Make paneer from half litre milk.
- Crumble or grate the paneer.
- Heat milk in a heavy bottom kadhai on medium flame till it reduces to 1/3 . Keep stirring milk in between to prevent burning.
- Now add crumbled paneer and milk powder. Mix thoroughly.
- Cook on a medium flame until the mixture thickens. Keep stirring.
- Now add sugar, crushed kesar and cardamom powder. Mix well.
- Cook till the mixture combines together and starts to leave the sides of the kadhai.
- At this stage the mixture should look moist. It should not be very dry.
- Switch off the flame.
- Transfer the mixture to the greased plate and spread it evenly. Keep the thickness to ½ “.
- Sprinkle sliced nuts on the kalakand and lightly press with a spatula.
- Let kesar kalakand cool completely. Refrigerate for 3 to 4 hours for it to set.
- After the kalakand sets, make cut marks and remove each piece gently to prevent it from breaking.
- Kesar kalakand is ready to serve.
- Kesar kalakand does not have a shelf life so store in the refrigerator and finish it within a week.