Make this aromatic Indian sweetmeat for a treat. It has a soft and grainy texture and is infused with cardamom and rosewater

  • Prep:15 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 233
  • fat 11g
  • saturates 6g
  • carbs 22g
  • sugars 0g
  • fibre 1g
  • protein 10g
  • salt 0.1g


  • 6 cardamom pods, seeds removed
  • 1 tsp caster sugar
  • 250g homemade paneer, roughly crumbled (see related recipes, below)
  • 397g tin condensed milk
  • few drops of rosewater
  • 3 tbsp chopped pistachios


  1. Pound the cardamom seeds to a powder with the sugar using a pestle and mortar.

  2. Heat the paneer, condensed milk and cardamom mixture in a wok or karahi over a medium heat, stirring often to prevent sticking. Once it comes to a boil, turn the heat to low and cook, stirring continuously, for 5-7 mins, until the mixture thickens and leaves the sides of the pan. Aim for a soft, dropping consistency with a grainy texture.

  3. Turn the heat off and add enough rosewater to lend a subtle flavour. Leave to cool and thicken in the pan for 10 mins.

  4. Line a baking tray with baking parchment. Spread the kalakand out to a 2cm-thick rectangle. Press the pistachios onto the surface and leave to cool before chilling in the fridge.

  5. Once the kalakand is firm, cut it into 3cm squares and serve at room temperature. Will keep for up to four days in an airtight container in the fridge.

Suggested recipes from this collection...