Paneer
Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads
Kalakand
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
Skip to ingredients
Ingredients
- 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
Method
- STEP 1
Pound the cardamom seeds to a powder with the sugar using a pestle and mortar.
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.
