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    Home » Recipes » Course » Desserts

    Kesar Kalakand

    Published: Oct 19, 2015 || Last updated: Jun 23, 2020 by Farrukh Aziz

    107 shares

    Kesar Kalakand is a luscious rich saffron flavoured fudge of cottage cheese( Chenna)and milk. Kalakand is not a new sweet to we Indians and most of the people have a great fondness for this soft melt in mouth sweet. Trust me, when I came to Bangalore few years back after my marriage, none of sweets from shop here dazzled my palate as of those mouth watering irresistible sweets that I get in my hometown(North). Now, my daughter has a big sweet tooth, this gave me another reason to try different range of sweets at home. This time it was Kesar Kalakand’s turn to impress my littles one’s tooth and yeah, it did! She asks me to make this kesar Kalakand, Kesar Kaju Katli and Gulab Jamun,  as all three are her favourite sweets. I had kept few of these kalakand (hidden from my daughter 😉 ) for one my very dear friend and her family. I got beautiful compliment from my dear friend and her mother-in-law that this is best Kesar Kalakand they have ever had in their life 🙂

    READ ALSO : 

    Kesar Kaju Katli

    Kiwi Barfi

    Moong Dal Halwa

    As festivals are approaching, this is the best time to make them at home and gift your loved ones with these authentic home made sweets and not from the markets which is largely artificially flavoured. Do try this at home and I am undoubtedly sure, you all will love it ..So here’s how I do Kesar Kalakand at home..

    DS2_8904-opt670

    Ingredients:-
    3 litres + 2&½ cups of full cream milk
    150 gms, khoya/mawa
    ½ cup, sugar ( you may add more for more sweetness)
    A good pinch of saffron soaked in 3-4 tablespoon of milk
    1 teaspoon, cardamom powder
    2-3 tablespoon, Vinegar
    Slivered almonds, pistachios and dried rose petals(optional) for garnish

    DS2_8900-opt670

    Method:-
    In a heavy bottom pan, bring 3 litres of milk to boil. Once milk starts boiling, simmer the milk for 10 minutes. Put off the heat
    Take of the cream ( malai) from the top of the milk and reserve it for later use
    Put the milk pan back on low flame and gradually add vinegar stirring it it gently. Simmer for a minute or 2, milk will spit and you will see the clear whey.
    Strain and the chenna and wash it once with clean fresh water and squeeze.
    Now, transfer the chenna and 500 ml of milk in a pan and bring it to boil
    Cook on medium heat until the mixture starts getting thick.
    Now, add reserved malai (cream), khova, and sugar, cook until the mixture thickens to form very soft dough and start leaving the pan. Stir intermittently to avoid burning.
    Add cardamom powder and mix well
    Put the cooked mithai mixture in greased thali or a tray and spread it evenly
    Allow it cool and set well
    Once set, cut into desired shape pieces, sprinkle the saffron milk and garnish with slivered almonds-pistachios and dried rose petals.
    These Kesar Kalakand will easily stay for 3-4 days stored in a clean airtight container under refrigeration.

    « Bharwa Baingan (Achari Baingan)
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    Reader Interactions

    Comments

    1. Aparna

      February 05, 2019 at 10:47 pm

      Can i use something else instead of khoya as khoya is not available where i live.

      Reply
      • Farrukh Aziz

        February 06, 2019 at 2:11 am

        Hi Aparna,
        You can use condensed milk also but keep a check on sugar. Or you can also khoya from milk powder easily, I have the recipe of how to make khoya with milk powder in Milk powder Gulab Jamun Post.

        Thanks

        Reply
    2. Ira

      May 27, 2016 at 7:02 pm

      Which vinegar should I use?

      Reply
    3. Anil pincha

      March 07, 2016 at 2:50 pm

      Being shivratri today, tried lauki ki barfi. It came out fabulously. Ll try kesar kalakand as my wife liked ur recipes as there r not many ingredients needed. Expecting more new recipes, keep going. All the best.

      Reply
      • Farrukh Aziz

        March 09, 2016 at 5:18 am

        Thank you so much Anil ji
        Sure, would come up wit many more new recipes in future InshaAllah 🙂
        Regards

        Reply
    4. dipika

      November 07, 2015 at 8:22 am

      what is cheena?

      Reply
      • Farrukh Aziz

        November 07, 2015 at 10:10 am

        Hi Dipika, Chenna is curdled milk with which rasgullas rasmalais are made

        Reply
    5. Ishika

      November 05, 2015 at 3:27 am

      Hey dear, I'm quite keen to try this recipe. Can you Pl suggest if I wish to add food colour to it ; at what stage should it be??

      Reply
      • Farrukh Aziz

        November 05, 2015 at 5:35 am

        Yes Ishika, you can add food colour if you wish too...wehn you mix chenna and milk and keep it on stove to cook it then add food colour and proceed

        Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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