Kalakand is a popular Indian Sweet made during festivals and celebrations such as Navratri, Diwali, Eid and Holi. To make kalakand crumbled paneer (milk solid/chenna/cottage cheese/ricotta cheese) and mawa / khoya is cooked on low flame along with some sugar and cardamom, until you get a thick mixture which is then allowed to set. Once set, cut them into squares and garnish with nuts of your choice.
You can make these Kalakands in different flavors such as rose, chocolate, mango, strawberry etc. I have made these today since Kesar-Pista is one of the popular flavor combination in indian desserts and loved by all at my home. But now ever since we have returned from our India trip, my hubby is watching on his calorie intake and saying no for any sweets. As an Indian family its been our family culture and custom to make something sweet during any festivities. Hence I have come up with these sugar-free Kalakands for my hubby, and also for those who are diabetic or watch out for their calorie/sugar intakes.
This Kesar Pista Kalakand or Saffron Pistachio Milk Fudge Recipe is my very first Guest Post, which i am doing for my blogger friend Anjali Dhawan from Its all about food! . We have known each other for quite some time now and i am sharing this recipe with Anjali for her Diwali Collective. Do visit her blog and hit follow for some great Indian recipes.
Thank you for Stopping by. 🙂
- 1 1/2 litre Milk
- 1-1.5 tbsp Vinegar or Yogurt
- 1/3rd cup Sugar free Sweetener or Stevia Sweetener (it’s a sugar substitute)
- 1/2 cup Mawa or Khoya (crumbled)
- 1.5 cup Milk
- 1/2 tsp Cardamom Powder
- 1/2 tsp Rose water (optional)
- a big pinch of Saffron (soaked in 1/4 cup warm milk)
- 1 tbsp Ghee (to grease)
- fistful of slivered Pistachios for Garnish
To make Chenna or Crumbled Paneer:
- In a heavy bottom pan, bring 1.5 litre milk to a boil and reduce the flame.
- Now add the whisk yogurt slowly to the milk and keep stirring.
- The milk will split and you will see the clear whey.
- Now keep a muslin cloth over the metal strainer and strain the paneer/chenna.
- Wash it thoroughly with cold water to remove any sour smell or flavor.
- Squeeze the excess water. Tie the cloth holding the corners and hang it in the sink tap for 20 mins to drain away any excess whey.
- You will get around 2 cups Chenna.
- You can skip this process and use store-bought paneer instead.
- Gently crumble the paneer with your hand if in room temperature Or else grate the paneer and use.
- You need around 2 cups grated paneer for this recipe.
To make Kalakand:
- In a nonstick pan take 2 cup chenna, mawa and milk. Bring to a boil and further cook on low flame.
- Keep stirring it until the mixture starts getting thick.
- Now add sugar-free sweetener, cardamom powder, rose-water and half of the soaked saffron. Keep stirring to avoid burning.
- Cook until the mixture thickens and leaves the sides, and starts forming a dough. Off the gas.
- Grease the tray with ghee and transfer the kalakand mixture to it, and spread evenly.
- Allow the kalakand to cool and set well for couple of hours.
- Once set cut into desired shapes.
- Sprinkle the remaining saffron milk over the kalakand and garnish with pistachios.
- These Kesar-Pista Kalakand would stay fresh for 2 days in room temperature or a week when refrigerated in an air tight container.
I hope you all would love enjoy making this Sugar-free Indian Sweet. Do try them and don’t forget to share the pictures and feedback with me. You feedback and suggestions have always been precious to me, please leave a email at firstname.lastname@example.org.
Thanks for stopping by.