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Halwai-Style Kalakand recipe
Sneha Paul

Halwai-Style Kalakand Recipe

Discover the perfect Halwai-style Kalakand recipe. Simple ingredients for a rich, grainy, melt-in-your-mouth sweet, perfect for any festival.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Chhena (Fresh Paneer):
  • 1 litre full-cream milk
  • 2 tablespoons vinegar
  • 2 tablespoons water
For the Kalakand:
  • Chhena prepared from the above ingredients (you'll get about 200g)
  • ΒΌ cup milk
  • 200 g condensed milk
  • 1 tablespoon ghee
  • Pinch of green cardamom powder
  • Chopped pistachios and dried rose petals for garnish

Method
 

Making the Chhena
  1. Heat the milk in a heavy-bottomed wok and bring it to a full boil.
  2. In a small bowl, mix the vinegar and water.
  3. Lower the flame. Slowly pour the vinegar mixture into the milk, one tablespoon at a time, stirring gently after each addition. Continue this until the milk completely curdles and separates into solid curds (chhena) and watery whey.
  4. Turn off the flame. Pour the curdled milk into a strainer to strain the whey. Rinse the chhena with cold water for a minute to wash away any lingering vinegar taste.
  5. Place the chhena aside for about 15 minutes to allow any remaining moisture to drain.
Making the Kalakand
  1. Heat a pan over a low flame. Add the milk, condensed milk and fresh chhena. Mix everything with a spatula.
  2. Cook this mixture, stirring continuously. The mixture will gradually thicken and start to pull away from the sides of the pan. This takes about 8-10 minutes.
  3. Once the mixture is thick, add the ghee and green cardamom powder. Mix well until everything is combined.
  4. Transfer the mixture into a shallow baking dish lined with parchment paper. Spread it evenly and gently tap the pan a few times to level the surface.
  5. Sprinkle pistachios and dried rose petals over the top.
  6. Refrigerate for at least 2 hours, or until it has firmed up.
  7. Once chilled and set, remove the kalakand from the mould and cut it into squares.
  8. Halwai-style kalakand is now ready to be served! Enjoy this festive treat with your loved ones.