Kalakand barfi recipe | Glutenfreewhisk

 This sweet, soft, creamy Indian dessert is favorite of many and why not it is an incredible sweet to indulge in. This is the second time I am making Kalakand at home and it is way better than the first take. I first tried kalakand at home during the lock down time when everyone was trying and making everything at home. I too tried a lot of new things and was happy to succeed. My go to recipe help has always been Chef Ranveer Brar because he goes in detail and gives alternatives as well. It helps me understand things better. I just like watching his videos. But yes, I add an element of mine or make it my way to make the recipe mine. 

Making kalakand is not a difficult task, it is actually really simple, just some cooking time and a little patience while it sets. The first time I made it was using paneer; I guess but this time I am making it using homemade paneer after curdling the milk. This paneer is softer and gives better result. I have kept the sweetness mild because making it at home should have some advantages and the major is controlling sugar level. Also, I am not using any khoya or milk powder in my kalakand ingredients as I hate using these products and I avoid them mostly. If you are using store bought paneer you can add some khoya or milk powder as well to your kalakand sweet if you like it.

This kalakand recipe with nuts, I have used almonds and pistachios. You can use any nut of choice like cashews and walnuts as well. Almond and pistachios are the two nuts that goes with every Indian sweet. Mostly kalakand sweet is without nuts and is super soft, melt in mouth consistency. But adding nuts to it add richness and a crunch element that is not bad at all. Try it once with nuts and you will make it again and again every time you have some curdled milk at home. 

After getting paneer out of the milk, do not at any cost throw the whey away. It is super healthy and can be used in so many ways. Like making drink out of this whey water, using it to make rice and dal. It not only adds flavor it also elevates the nutrient level of the meal.

Talking about Indian sweets and not mentioning Hyderabadi shahtoot malai recipe is unfair. I believe it has not received as much appreciation as it deserves. I too was not aware of this beautiful recipe until last month and I am happy I tried it giving my own version to it and I loved it. Many Indian desserts are unusual when you think about them like yellow pumpkin halwa or weight loss friendly sweet craving recipe of sweet potato halwa, but they are yummy and if you haven't tried them yet then you are missing out. 

My kalakand recipe is not pure white in color because I have used saffron to get this amazing shade of yellow. Saffron not only add to the flavor and richness to this kalakand mithai but the aroma while making it make the whole experience more tempting and irresistible. It can be optional, but I will highly recommend its use. 

Online you will find carrot kalakand, mango kalakand and whatnot but I personally like simple recipes without any fuss and pressure of following trending social media trends, and I love this kalakand recipe with nuts. But you can go ahead and add the add-on ingredient of choice while cooking the paneer with condensed milk and milk.

The beautiful olive-green plate that I have used to serve my kalakand in is from Fabindia, I got this microwave and dishwash safe plate from a store, but I got a similar pattern and color plate online which is round and will be perfect to serve your square kalakand on it. It is olive ceramic Hamza quarter plate.

If you are looking for some organic saffron then try Two brothers organic farm Kashmiri Mongra Saffron. The products of Two brothers organic farm are good and organic. Though they are comparatively expensive than the rest, but these are good.

INGREDIENTS -

2-liter Milk, curdled 

2 tsp Green cardamon powder

1 tsp Black pepper powder

Condensed milk, as per taste

A few chopped almonds

A few chopped pistachios

4 tbsp Ghee

A pinch of salt

90 ml Milk

A few strands of Saffron

Rose petals for garnish

Tulsi leaf for garnish

METHOD - 

1. Take the curdled milk and separate paneer from it. Keep the whey water in a glass jar and use it as mentioned above in other recipes to get maximum benefits. For this kalakand recipe we will be using only the separated paneer.

2. In a pan take ghee and roast chopped almonds and pistachios a little. Then add milk to it. Bring it to a boil and add fresh paneer to it. Let the paneer cook in milk a little. Now add condensed milk to it. Followed by cardamom powder, black pepper powder, salt and saffron strands.

3. Simmer the flame or reduce the heat and let it all mingle. Let the flavors absorb.

4. After 5-7 minutes increase the flame or heat. You will notice that the saffron has released it color and the paneer has got a soft yellow color. Let all the liquid evaporate and stir every now and then to prevent the paneer from sticking.

5. Once all the liquid has completed evaporated turn off the heat or flame.

6. Grease a mould or a tray with some ghee and pour all the mixture into it. I am using a baking tray. Rather only a side of a baking tray. 

7. Refrigerate and let is set. I have let it set overnight, but 5-7 hours will also do.

8. Once set, slice it evenly using a knife and serve garnishing with rose petals and Tulsi leaves.

9. Indulge in homemade soft kalakand barfi and enjoy.

Note - You can skip adding milk as I have initially added and just start with paneer because the condensed milk will make it watery enough and paneer itself will release its water. But I added it for extra creaminess. I take more time this way comparatively but its better this way, I think.

Check the full recipe on YouTube (Gluten_free_whisk) - Kalakand barfi recipe.

Kalakand barfi recipe | Glutenfreewhisk