Anchor Kalakand 

Kalakand is a traditional Indian milk-based dessert. Made with our Anchor Blue milk, it’s a delicious treat that the whole family will love.


35 mins serves 4

Ingredients

Paneer

1.5 litres Anchor Blue Milk

2 tablespoons lemon juice

500ml cold water

Kalakand

180g of the paneer

400g tin condensed milk

½ teaspoon ground cardamom 

¼ cup roughly chopped pistachio nuts

cheese/muslin cloth

20 x 15cm container lined with greaseproof paper

Instructions

Paneer

  1. Line a colander with the cheese cloth.
  2. Place the Anchor Blue Milk in a large pot and bring to a gentle boil. 
  3. Add the lemon juice to the hot milk and stir continuously until the milk has split and the curds and whey have separated. This should take 1-2 minutes.
  4. Add the cold water, stir it in then pour the milk mixture into the colander.
  5. Rinse it under more cold water, then gather up the cloth and squeeze all the water out until all you have left is the paneer.
  6. Place into a bowl and crumble. It should resemble the texture of finely crumbled feta.

Kalakand 

  1. Place a large non-stick frypan on a medium heat. Add the condensed milk and paneer and bring to a simmer.
  2. Stir in the cardamom and cook until the mixture has reduced and resembles very well scrambled eggs. This should take 8-9 minutes.
  3. Tip the mixture into the lined container and smooth it out, then sprinkle over the chopped pistachio nuts.
  4. Place the container in the fridge for 3-4 hours or overnight to firm up. 
  5. To serve, remove from the container and slice into bite-size pieces.