Kesar Kalakand

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

Preparation:

• 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.

Method –

• 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.

Note:

• Kesar kalakand does not have a shelf life so store in the refrigerator and finish it within a week.