Pistachio Kalakand is soft, moist, and melts in the mouth, with a delicate, grainy texture. It is sweet and has a slightly nutty taste from pistachios!
Kalakand is a popular Indian sweet made with chhena (Indian cheese) and condensed milk. However, I have given a little twist to the traditional recipe by adding coarsely ground pistachios. Pistachios add a beautiful color and a delicious, nutty flavor to this Pistachio Kalakand.
This recipe is inspired by my Kalakand recipe on this site.
What is Kalakand?
Kalakand is a popular Indian sweet, traditionally made by reducing milk and sugar. As a result, it is very moist and juicy, with a grainy texture. This melt-in-the-mouth sweet is famous in every Indian household, but particularly in the North and East of India.
Cremy and Moist Pistachio Kalakand
This recipe is straightforward to make, and delicious Pistachio Kalakand will be ready in 30 minutes. The beauty of this sweet is that we can eat Kalakand right after making it without letting it set. Instead, take a spoon and dig into it, just like halwa (a traditional Indian sweet with a semi-solid consistency).
However, if we want to cut it into pieces, Kalakand needs to be set in the refrigerator for at least a couple of hours. However, if we’re in a hurry, we can also freeze it for half an hour. Once it is set, it is easy to cut it into pieces. So, either way, this one tastes delicious.
Pistachio Kalakand is perfect for any occasion or even when we crave sweets. It is rich in protein and packed with the goodness of pistachios.
Making sweets or desserts at home brings satisfaction, comfort, and joy. Also, homemade desserts have a freshness that is way better than store-bought sweets.
Why Will You Love This Sweet
- Pistachio Kalakand is soft, moist, juicy, and creamy.
- It is sweet, nutty, and delicious.
- This Kalakand is made with protein-rich Chhena.
- It is a straightforward recipe with a few ingredients.
- This Indian sweet is done in under 30 minutes.
- Pistachio Kalakand is perfect for festivals and celebrations.
- It has the goodness of pistachios.
Ingredients and Notes
For Chhena
I prefer using freshly made chhena for the soft and moist Kalakand. But if you want, you can use Paneer instead. However, the Paneer should be fresh and soft for the best results.
- Milk: Always use full-fat milk or whole milk to make Kalakand or, more precisely, to make chhena. Full-fat milk makes chhena creamier and softer. On the other hand, if we make Kalakand with low-fat dairy, the chhena will not be soft and creamy. Instead, it will become chewy and unpleasant.
- White Vinegar: I like to use vinegar to curdle the milk. However, you can also use lime or lemon juice instead of vinegar.
For Pistachio Kalakand
- Chhena or Paneer: Either one will work for this recipe. If you make Chhena at home, crumble it before using it in the recipe. And if you choose to use Paneer, grate it and then use it in the recipe.
- Condensed Milk: I prefer to make Pistachio Kalakand using condensed milk, as it adds sweetness, creaminess, and richness. Adjust the amount of condensed milk to your desired level of sweetness.
- Pistachios: Use shelled and unsalted pistachios to make Pistachio Kalakand. I have added ¼ cup of ground pistachios, but you can add more if you want.
- Milk: It makes the Kalakand soft and moist. You can use whole milk or 2% milk, but avoid using fat-free milk.
- Saffron: Adds a pleasant flavor and a beautiful color. However, it is optional, and you can skip it if you want.
- Ground Cardamom: It provides a sweet and warm flavor to this dessert. So, I will highly recommend using this spice powder to enhance the taste of Kalakand.
- Rose Water: I love using this flavor in some milk-based desserts. It provides a delicate floral note to this Pistachio Kalakand. However, you can skip this if you don’t have it. Or, you can add a few drops of rose essence instead of rose water.
- Nuts: I have garnished the Kalakand with chopped pistachios. However, you can skip it or use alternative nuts, such as almonds or cashews.
How To Make Pistachio Kalakand
Making Chhena
- Bring 2 liters of milk to a boil in a thick pan, stirring frequently to prevent the milk from sticking to the bottom.
- Once it starts boiling, turn off the heat. Add white vinegar, lime, or lemon juice.
- If you are using lime or lemon juice, be sure to strain it to remove the fibers. And then use it in the recipe.
- The milk will be curdled, and greenish whey will be separated.
- Pour this curdled milk into a pan lined with cotton or muslin cloth.
- We can also strain it through a strainer with tiny pores.
- Now pour some cold water onto this chhena so that we can wash out the taste of vinegar.
- Do not pour too much water.
- Gently and lightly squeeze out the water.
- Do not squeeze too much, as the chhena should be moist.
- Let the chhena rest for a while until it is cool enough to handle.
Making Pistachio Kalakand
- Grease a baking pan or glass container with butter or ghee and line with parchment paper.
- Keep the parchment paper edges larger than the pan, so it’s easy to pull the Kalakand out of the container. Set aside.
- Before starting to make Kalakand, crumble the chhena.
- Add crumbled chhena to a non-stick pan or a thick-bottomed pan.
- If you use a store-bought paneer, grate it and use it instead of chhena.
- Add condensed milk, ground pistachios, milk, and saffron strands.
- Mix well and cook on low to medium heat, stirring continuously.
- Once the mixture starts thickening, taste it and add more condensed milk at this stage if you prefer a sweeter taste.
- Continue cooking and stirring until the mixture becomes thick, like a large lump, and stops sticking to the pan.
- Depending on your stovetop’s heat, it will take approximately 10-15 minutes or a little more or less time.
- Do not overcook; the mixture should be moist and a little sticky.
- Once it becomes a thick mass and stops sticking on the sides of the pan, turn off the heat.
- Now add rose water and cardamom powder, mix well.
- Pour this mixture into the prepared pan or container.
- Spread it evenly and smooth the top.
- Then sprinkle chopped pistachios.
- Refrigerate the Kalakand for a few hours, or at least 2 hours. Once it is set, pull it out from the pan.
- Cut the Kalakand into the desired shape and size.
Serving and Storing Suggestions
Serve chilled Kalakand immediately, or keep it in an airtight container and store it in the fridge until serving time.
Kalakand will not stay at room temperature as it is a milk-based sweet. So keep the leftovers tightly covered in the fridge.
We can keep it in the refrigerator for up to 5 days.
Helpful Tips
Milk: Use whole milk or full-fat milk to make chhena for this recipe. However, if you only have low-fat milk, you can replace one cup of milk with one cup of heavy cream to make chhena.
Chhena: Do not squeeze chhena too much, as chhena should be well moistened to make Kalakand. Moist chhena will make juicy and soft Kalakand.
Serving: Instead of chilling and shaping Pistachio Kalakand, you can also serve it loose and warm in a serving bowl.
Sweetness: Adjust the amount of condensed milk to suit your preferred level of sweetness. Start by adding a little less condensed milk. After mixing everything, taste and then add more as needed.
Vinegar: Alternatively, you can use lime or lemon juice instead of white vinegar. But strain the juice before adding it to the milk.
Scaling: This recipe can easily be halved or doubled.
More Easy Indian Sweets
Recipe Card
Pistachio Kalakand / Kalakand With Pistachios
Video
Ingredients
For Chhena
- 2 Liters (8 cups) full-fat or whole milk
- 4 tablespoon white vinegar or lime juice (or as required)
For Pistachio Kalakand
- 2 cups (350g) tightly packed crumbled chhena or grated paneer
- 300 ml condensed milk
- ¼ cup unsalted ground pistachios
- ¼ cup (60ml) milk
- Few strands of saffron
- 2 teaspoon rose water
- ¼ teaspoon cardamom powder
- 1 tbsp chopped pistachios for garnishing
Instructions
Making Chhena
- Bring 2 liters of milk to boil in a thick pan, stirring continuously.
- Once it starts boiling, turn off the heat. Add white vinegar or lime, or lemon juice. If you are using lime or lemon juice, make sure to strain to remove fibers. And then use in the recipe.
- The milk will be curdled, and greenish whey will be separated. Pour this curdled milk into a pan lined with cotton or muslin cloth. Also, we can strain through a strainer with tiny pores.
- Now pour some cold water onto this chhena to wash out the taste of vinegar. Do not pour too much water.
- Gently squeeze out the water. Do not squeeze too much, as the chhena should be moist. Let the chhena rest for a while until excess water is removed and the chhena is cool enough to handle.
Making Pistachio Kalakand
- Grease a baking pan or glass container with butter or ghee and line with parchment paper.
- Keep the parchment paper edges bigger than the pan, so it is easy to pull Kalakand out of the container. Set aside.
- Before starting to make Kalakand, crumble the chhena.
- In a non-stick pan or thick base pan, take crumbled chhena. If you use a store-bought paneer, grate it and use it instead of chhena.
- Add condensed milk, ground pistachios, milk, and saffron strands. Mix well and cook on low to medium heat, stirring continuously.
- Once the mixture starts thickening, taste it, and add more condensed milk at this stage if you prefer it sweeter.
- Continue cooking and stirring until the mixture becomes thick like a big lump and stops sticking to the pan. Depending on your stovetop's heat, it will take approximately 10-15 minutes or a little more or less time.
- Do not overcook; the mixture should be moist and a little sticky. Once it becomes a thick mass and stops sticking on the sides of the pan, turn off the heat.
- Now add rose water and cardamom powder, mix well.
- Pour this mixture into greased pan or container. Spread it evenly and smooth the top. Then sprinkle chopped pistachios.
- Refrigerate Kalakand for a few hours or at least for 2 hours. Once it is set, pull it out from the pan. Cut the Kalakand into the desired shape and size.
Serving and Storing Suggestions
- Serve chilled Pistachio Kalakand immediately or keep it in an air-tight container and store it in the fridge until the time of serving.
- Kalakand will not stay at room temperature as it is a milk-based sweet. So keep the leftovers tightly covered in the fridge.
- We can keep it in the refrigerator for up to 5 days.
Notes
- Milk: Use whole milk or full-fat milk to make chhena for this recipe. However, if you only have low-fat milk, you can replace one cup of milk with one cup of heavy cream to make chhena.
- Chhena: Do not squeeze chhena too much, as chhena should be well moistened to make Kalakand. Moist chhena will make juicy and soft Kalakand.
- Serving: Instead of chilling and shaping Pistachio Kalakand, you can also serve it loose and warm in a serving bowl.
- Sweetness: Adjust the amount of condensed milk as per your sweetness preference. So, start with adding little less condensed milk, mix, taste, and then add more as you need.
- Vinegar: Instead of white vinegar, you can also use lemon juice. But strain the juice before adding it to the milk.
- Scaling: This recipe can easily be halved or doubled.
Prashant patel says
Very good taste
Paresh says
Am going to try this recipe..looks delicious
Jigna says
Thanks Pareshbhai.
Anonymous says
bruh