Name: Rose Kalakand with Paneer: A Delightful Indian Treat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1/4 cup milk powder (high fat, suitable for making mithai, I use Nido brand); 1 tin (~397g) sweetened condensed milk; 400 g paneer (store bought paneer is good, no low fat paneer please); 2 tablespoon rose syrup (I use rooh afza); 1-2 drops red food coloring (if needed, I didn’t use); 1/4 cup silvered or chopped pistachio (for garnish); edible silver leaves (optional, for garnish)

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Rose Kalakand with Paneer is a delightful Indian dessert that captures the essence of traditional mithai. This soft and grainy milk kalakand is enriched with paneer and infused with aromatic rose syrup, making it a perfect treat for any occasion. It’s quick and easy to prepare, taking just 25-30 minutes with only four main ingredients. Whether you’re celebrating a festival or simply indulging your sweet tooth, this dessert will surely impress.

Why You’ll Love This Rose Kalakand with Paneer

This rose-flavored kalakand recipe is not just a treat for the taste buds but also a feast for the eyes. Here are several reasons to love it:

Quick preparation time of just 30 minutes.
Made with simple ingredients you likely have at home.
Rich in flavor with a delightful rose essence.
Perfect for celebrations and special occasions.
Vegetarian-friendly, making it suitable for everyone.
Can be customized with nuts and other flavors.

This delicious rose kalakand with paneer will become a staple in your dessert repertoire, especially with its traditional roots in Indian cuisine.

Ingredients for Rose Kalakand with Paneer

Gather these items:

1/4 cup milk powder (high fat, suitable for making mithai, I use Nido brand)
1 tin (~397g) sweetened condensed milk
400 g paneer (store bought paneer is good, no low fat paneer please)
2 tablespoon rose syrup (I use rooh afza)
1-2 drops red food coloring (if needed, I didn’t use)
1/4 cup silvered or chopped pistachio (for garnish)
edible silver leaves (optional, for garnish)

How to Make Rose Kalakand with Paneer Step-by-Step

Step 1: Line an 8 inch baking tray or plate with parchment paper.
Step 2: Soak the paneer block in hot water for 10 minutes. Take the paneer block out, dry it fully by patting with a paper towel or kitchen towel.
Step 3: Using a box grater or your hands, fine grate or fine crumble the paneer.
Step 4: In a large nonstick pan, add the milk powder and condensed milk. Mix well until fully combined and place the pan on low heat.
Step 5: Once the mixture is slightly warm, add the rose syrup and 1-2 drops of red food color (if using).
Step 6: Add the crumbled paneer to the warm condensed milk mixture. Stir regularly to combine everything well.
Step 7: Cook the mixture on slow heat, allowing the moisture to evaporate for about 10 to 20 minutes.
Step 8: As it cooks, it will gradually thicken and become moist but not dry.
Step 9: If you like, stir in some freshly ground cardamom for extra flavor.
Step 10: When the mixture becomes thick and scoopable, transfer it to the parchment-lined tray.
Step 11: Smooth the top with a spatula and gently press chopped pistachios over the surface for garnish.
Step 12: Allow to cool to room temperature and then refrigerate for 4-5 hours until set.
Step 13: Once firm, cut into neat squares using a sharp knife and serve.
Step 14: Store refrigerated for 3-4 days. Before serving, leave at room temperature for 10-12 minutes for the best taste and texture.

Pro Tips for the Perfect Rose Kalakand with Paneer

Keep these in mind:

Use high-fat milk powder for best results.
Ensure paneer is not low fat for proper texture.
Adjust the amount of rose syrup to taste for preferred sweetness.
For an aromatic twist, add a pinch of cardamom while cooking.

Best Ways to Serve Rose Kalakand with Paneer

Enjoy your kalakand in various ways:

Serve chilled as a refreshing dessert after meals.
Pair with a cup of tea or coffee for a delightful snack.
Garnish with edible silver leaves for a festive touch.

How to Store and Reheat Rose Kalakand with Paneer

Store your rose kalakand with paneer refrigerated for 3-4 days. Before serving, allow it to sit at room temperature for 10-12 minutes to enhance the flavor and texture. This makes it perfect for meal prep!

Frequently Asked Questions About Rose Kalakand with Paneer

What’s the secret to perfect Rose Kalakand with Paneer?

The secret lies in using high-quality ingredients, particularly full-fat paneer and milk powder, which contribute to the rich texture and flavor of this sweet paneer dessert with rose.

Can I make Rose Kalakand with Paneer ahead of time?

Yes, you can prepare this rose-infused Indian sweet a day in advance. Just make sure to store it in the refrigerator to keep it fresh and delicious.

How do I avoid common mistakes with Rose Kalakand with Paneer?

Avoid overcooking the mixture, as it can become dry. Ensure you cook on low heat and stir regularly for an even consistency in your kalakand recipe with rose and paneer.

Variations of Rose Kalakand with Paneer You Can Try

Experiment with these variations:

Incorporate saffron strands for a royal touch.
Add chopped almonds along with pistachios for extra crunch.
Use different flavored syrups like khus (vetiver) for a unique twist.

These variations maintain a vegetarian profile, making them suitable for all gatherings!

Rose Kalakand with Paneer: A Delightful Indian Treat - Rose Kalakand with Paneer - main visual representation

For more delicious recipes, check out our latest recipes or try making chocolate oatmeal bars for a sweet treat.

Rose Kalakand with Paneer: A Delightful Indian Treat - Rose Kalakand with Paneer - additional detail

For more information on the health benefits of rose syrup, visit Healthline.

For a unique twist, consider trying rose pistachio ice cream as a refreshing dessert option!