Kalakand

Creamy Milk Sweets

VegetarianOrigin RajasthanPrep 10 minutes, plus setting timeCook 5 minutesMakes 1kg / 2¼lb

A rich, fudgy Indian sweet prepared from concentrated milk solids and sugar. It features a soft, delicate crumb complemented by a crunchy pistachio garnish.

Ingredients

Ghee or butter · Gheefor greasing

to taste

oil/fat

Milk solids · KhoyagratedMake it: Khoya →

1000 g

dairy

Granulated sugar · Cheeni

200 g

sweetener

Unsalted pistachio nut · Pistablanched and slivered

8 g1 tablespoon

nut/seed

Method

Brush a wide, rimmed baking sheet or shallow dish with a thin film of butter or ghee to grease it.
Place 1000 g khoya into a broad, heavy-based pan over medium heat. Bring it to a gentle bubble, stirring continuously with a flat spatula for 5 minutes to keep it from sticking.
Take the pan off the heat. Tip in 200 g granulated sugar and mix thoroughly until the granules have melted completely into the mixture.
Pour the hot sweet straight into the greased tin and smooth it out evenly. Scatter 1 tablespoon blanched and slivered pistachios over the surface, then rap the tin firmly against the counter to expel any trapped air pockets.
Set aside in a cool room for 15 minutes to firm up, then slice into portions.

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Ghee or butter

Ghee
Use the same weight. Gives a richer aroma and nuttier taste; if the dish already uses butter for finishing, ghee can make it slightly heavier.
Butter
Use the same weight. Lower smoke point than ghee, so keep the heat moderate; if unsalted, add a small pinch of salt.
Vegetable oil or ghee
Use about 90% of the weight. Less rich flavour; good when you want a lighter result.

Khoya

Whole milk
Use 4 times the weight of milk; simmer and stir continuously in a wide heavy pan until reduced to a dense, fudgy paste.
Paneer
Use equal weight of finely crumbled or grated paneer mixed with 15% single cream; gives similar body but a less caramelised, milk-solid flavour.
Single cream
Simmer gently until heavily reduced, or stir in directly at 70% weight; produces rich gravies without the granular bite of khoya.

Granulated sugar

Jaggery
Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Unsalted pistachio nut

Pistachio
Use the same weight; check for salt and adjust the recipe's salt.
Almond
Use the same weight; toast lightly before chopping. It is milder but works for garnishes and pastes.
Cashew nut
Use the same weight; grind with a little water for pastes. It is softer and sweeter.

Similar dishes

Homemade Ghee

Homemade Ghee tastes rich and nutty like clarified butter, whereas this dish tastes sweet, creamy and fudgy with a pistachio garnish.

Same: Homemade Ghee and this dish both rely on dairy fat, since ghee is made from butter and this dish uses ghee or butter with khoya.
Different: Homemade Ghee has only unsalted butter and is simmered and strained, while this dish adds khoya, sugar and pistachio and is cooked into a fudgy sweet.

Sherbet-e-Gulab

Rose Cordial Sherbet

Sherbet-e-Gulab tastes light, cooling, and floral, whereas this dish has a concentrated, rich milk flavor.

Same: Sherbet-e-Gulab shares a simple base of dairy and granulated sugar with this dish.
Different: Sherbet-e-Gulab is a chilled liquid drink infused with rosewater and fluid milk, unlike this dish which is cooked into a solid confection using khoya.

Mishti Doi

Sweet Yoghurt

Mishti Doi is tangy and lightly caramelized with a smooth custard texture, whereas this dish is purely sweet and crumbly.

Same: Like this dish, Mishti Doi is a dairy dessert sweetened with granulated sugar.
Different: Mishti Doi uses liquid milk fermented with a yogurt starter rather than solid khoya cooked down into a dense fudge.

Kulfi

Ice Cream

Kulfi is served frozen, dense, and perfumed with floral notes rather than soft, fudgy, and crumbly like this dish.

Same: Kulfi shares a base of heavily concentrated, sweetened milk solids with this dish.
Different: Unlike this fudge made directly from khoya, Kulfi is prepared by simmering liquid milk until thick and then freezing it with floral water and nuts.