Kesar Kalakand (Saffron Cheesecake)

This Diwali I decided for revive the Kalakand tradition. With the pandemic on and no other Diwali celebrations in the works, we needed to ‘feel‘ like Diwali, even just in the house - lights and goodies, hence the revival. This is an easy kalakand recipe; for the traditional one you’d make the Chena/paneer/cottage cheese from scratch.

The easy recipe turned out so good, that folks asked me if I had it professionally ordered.

Paneer, condensed milk (or milkmaid), are the main ingredients in the classic/white flavor, I added saffron and rose water for a flavor twist.

Protip:

Take a heavy-bottomed pan which doesn’t burn.

Pre-soak the paneer in warm water to soften.

Happy Diwali!

#theflavorstation #crispy #creative #aromatic #plantbasedrecipes #easycooking #highprotein #vegetarian #vegetarianrecipes #dessert

Ingredients

1 paneer slab (~450g)

1 tin sweet condensed milk (~475g)

2 Tbsp Milk powder

2 Tsp saffron

4 spoonfuls of warm milk

1 Tbsp cardamom powder

1 Tsp Ghee/butter for greasing

1 Tbsp pure rose water (optional)

crushed nuts (almonds, pistachios) for garnish

Recipe

1. Hand-crumble the paneer, avoid lumps.

2. Add saffron to warm milk, keep aside

3. Warm the pan and pour the tin contents

4. Add the rose water, mix.

5. Add the milk powder and paneer, mix well, low-med heat

6. Let it simmer and thicken, stir well

7. Add half the saffron milk, mix well till it takes the color.

8. Grease a plate with ghee/alternatives

9. Pour the thickened mix onto the plate

10. Spread evenly with a spatula

11. Sprinkle the cardamom, let it cool.

12. Top with the saffron milk, let it set.

13. Garnish with nuts, cut into squares

14. Serve warm or cold!