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Homemade kalakand topped with pistachios on a white plate

Easy Kalakand with Fresh Paneer

A simple homemade Kalakand made with fresh paneer, milk, sugar, ghee, and cardamom. This soft Indian sweet comes together in one pan and requires no sugar syrup.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 small bite-size pieces
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g fresh paneer crumbled
  • ¼ cup milk
  • 1 tablespoon ghee
  • 3 tablespoons sugar
  • Pinch of cardamom powder
  • Chopped pistachios for garnish

Equipment

  • 1 Heavy-bottomed pan
  • 1 Spatula or wooden spoon
  • 1 Plate or small tray for shaping and setting the Kalakand

Method
 

  1. Heat 1 tablespoon ghee in a pan over medium heat.
  2. Add the milk and crumbled fresh paneer. Mix well.
  3. Cook over medium heat, stirring frequently, for about 10–15 minutes, until most of the moisture has evaporated and the mixture starts coming together.
  4. Add the sugar and mix well. The mixture will become wetter again as the sugar dissolves. Continue cooking and stirring for another 5–6 minutes, until it thickens again.
  5. Stir in a pinch of cardamom powder and remove from the heat once the mixture is thick and comes together.
  6. Shape and garnish
  7. Transfer to a plate and gently shape into a square or rectangle. Garnish with chopped pistachios or nuts of your choice.
  8. Let the Kalakand cool and set at room temperature for at least 1 hour. Cut into approximately 10–12 small bite-size pieces before serving.

Notes

Ricotta option: Ricotta can be used instead of fresh paneer. Since ricotta may contain more moisture, the cooking time may vary. Cook until the mixture thickens and comes together.
After adding sugar: The mixture will become wetter again. This is normal. Continue cooking until it thickens.
Avoid overcooking: Remove the mixture from the heat once it has thickened and come together to help keep the Kalakand soft rather than dry or crumbly.
Yield: This recipe makes approximately 10–12 small bite-size pieces.