Pineapple Kalakand is a delightful treat that combines creamy texture of mawa (khova) with the tropical sweetness of pineapple and the aromatic essence of saffron. This delectable dessert is a perfect blend of flavors, offering a melt-in-your-mouth experience that satisfies any sweet craving. The infusion of pineapple adds a refreshing twist to the traditional Kalakand, creating a unique sensory experience that is sure to please the palate.
What Is Kalakand?
Kalakand is a popular Indian sweet made from khova (mawa) and paneer. Originating from the sweet streets of India’s Uttar Pradesh, this delicacy is common during festivals and special occasions. The process of making kalakand involves simmering milk and curdling it with acidic ingredients like lemon juice or vinegar. The resulting cheese is known as chenna or paneer. This is cooked with sugar, ghee (clarified butter) and various flavorings such as cardamom and saffron to create a delectable, fudgy treat.
Kalakand has a distinct milky taste and is enjoyed across India, especially during festivals like Eid, Diwali or Holi. It has a rich, creamy texture and a slightly grainy consistency.
Additional ingredients like cardamom powder and nuts add flavour and garnish to enhance the taste and texture. Cooking the mixture until it solidifies, resulting in a rich, creamy sweet with a slightly grainy texture.
What does Kalakand taste like?
Kalakand has a wonderfully rich and creamy taste with a hint of graininess. It is mildly sweet, maintaining a delicate balance between the sweetness of sugar and the natural flavors of milk and paneer. The texture is soft and slightly crumbly, often melting in your mouth as you savor.
The addition of cardamom powder or other flavorings adds a subtle, aromatic touch, enhancing the overall experience. It’s a dessert that carries a milky richness and a unique texture that sets it apart from other Indian sweets.
Eid – Celebrating Life’s Blessings
Eid ul Fitr is an auspicious and joyous occasion celebrated by Muslims worldwide, marking the end of the holy month of Ramadan. The sighting of the silver crescent moon in the sky signals the beginning of the festivities. It is a time for prayer, reflection and spending quality time with family and friends.
From early morning prayers to cooking delicious feasts, attending and hosting guests. Serving generous amounts of sheer khorma, families infuse the day with love and togetherness. The joyous atmosphere of Eid embraces everyone, and it’s a time when people open their hearts and homes to share the blessings of the occasion.
In many households, the celebrations extend beyond the first day of Eid. It is common for families to continue the festivities for a week, while in some cases, the celebrations last for a minimum of three days. During this time, relatives and friends visit each other, exchanging greetings, good wishes and gifts.
Eid Food Gift Ideas | Homemade Edible Gifts For Eid
One of the cherished traditions of Eid ul Fitr is the exchange of ‘Eiddi’ or Eid presents among loved ones. These gifts symbolize love, generosity, and the spirit of giving. It is common to see younger members of the family receiving thoughtful presents from their elders, creating moments of joy and excitement.
Homemade edible gifts hold a special place during Eid ul Fitr, as they embody the love and effort put into preparing them. Whether it’s the delightful sweetness of kalakand or burfi, these homemade treats carry the essence of tradition and care. Sharing them with neighbors, friends, and colleagues spreads festive spirit.
Furthermore, the art of gifting extends to sharing homemade delicacies with neighbors, friends, and colleagues. In the spirit of Eid ul Fitr, Farrukh of ‘Cubes n Juliennes’ is sharing with us an inspiring recipe of Pineapple Kalakand. You can prepare these treats in advance and store for 2-3 days, making them perfect for gifting during this festive season.
The thoughtfulness and care put into creating these homemade edible gifts add a personal touch to the celebrations. As the festivities of Eid ul Fitr bring people together, the essence of love and togetherness prevails Illuminating the hearts and homes.
Pineapple Kalakand Ingredients
Pineapple – Adds a sweet and tangy flavor to the kalakand, infusing it with tropical flavour.
Khova | Mawa – A solidified milk product that contributes to the richness and creaminess of the dessert.
Milk – Provides the base for the kalakand. Adds creaminess and helps in binding the ingredients together.
Saffron Strands – Infuses the dessert with a subtle, aromatic flavor and imparts a golden hue.
Vinegar – Used to curdle the milk. Separating it into curds and whey to prepare paneer (Indian cottage cheese).
Sugar – Sweetens the kalakand. Balances the tanginess of the pineapple and adding overall sweetness to the dessert.
Cardamom Powder – Enhances the flavor profile with its aromatic and slightly citrusy notes, complementing the sweetness.
Pistachios-almonds and saffron strands for garnish: Provides a beautiful finishing touch, adding texture and visual appeal to the kalakand.
Pineapple Kalakand is a deliciously creamy Indian cottage cheese fudge flavoured with pineapple and saffron. These melt-in-mouth rich beauties are an ideal treat for any festivals or get-togethers.
Kalakand is a popular sweet in India, known for its rich and creamy texture. The addition of pineapple to kalakand creates a unique and delectable flavor that is sure to tantalize the taste buds. Whether it’s a festive occasion or a casual get-together, Pineapple Kalakand is a delightful addition to any spread. This kalakand with pineapple flavour adds a perfect balance of sweetness and richness. The smooth, melt-in-mouth texture of this dessert makes it an irresistible treat for anyone with a sweet tooth.
- 1¼ cups Pineapple, chopped
- 200g Khova | Mawa
- 2 liters plus 2 cups, Milk
- 2 tbsp. Vinegar
- ¼ cup Sugar
- Saffron strands soaked in 2 tablespoons of warm milk
- 1 tsp. Cardamom powder
- ¼ cup Water
- Few saffron strands and slivered pistachios-almonds for garnish
Steps To Make Pineapple Kalakand
- In a pan, add pineapple, 1/4 cup of sugar and 1/4 cup of water, mix and cook for 15-20 minutes, It should reach thick chunky jam consistency.
- In a heavy bottom pan, heat milk on a medium flame. Stir occasionally to avoid burning.
- Once milk starts boiling, reduce the heat to low.
- Gradually add vinegar and stir, milk will start curdling.
- Once milk is curdled, take it off the stove and immediately add ice cubes.
- Leave it for 2 to 3 minutes.
- Line the strainer with muslin or cheese cloth.
- Strain the curdled milk and squeeze the cloth to drain excess water.
- Wash it under cold running water to remove the traces of vinegar. This is called chenna.
- Mix khova, chenna, 2 cups of milk and place it in heavy bottom pan, heat the khova mixture on low flame.
- Stir continuously to avoid burning. Add sugar (as per preference), saffron milk and mix, cook on low flame stirring continuously till mixture starts leaving the sides of the pan and forms a dough.
- Take it off the stove, add pineapple mixture, cardamom powder, place in greased plate or tray, cool and refrigerate.
- Cut them in squares or diamond shape and garnish with saffron strands, slivered pistachios and almonds.
- Delightful Pineapple Kalakand is ready.
Tips To Make Pineapple Kalakand
- Ingredients Preparation: Ensure you have fresh and quality paneer (Indian cottage cheese) and khova (mawa). Use ripe and sweet pineapples for the best flavor.
- Paneer and Khova Mixture: Blend the paneer and khova to a smooth consistency to avoid a grainy texture in the Kalakand. Cook the mixture on low heat to prevent it from sticking to the pan and to achieve the desired creamy texture.
- Pineapple Flavoring: Add finely chopped or blended pineapple to the mixture for a burst of fruity flavor. Incorporate pineapple essence or extract for a more intense pineapple taste.
- Sweetening Agent: Adjust the sweetness by adding condensed milk or sugar according to your preference. Remember that the sweetness may intensify as the Kalakand sets, so avoid making it overly sweet initially.
- Saffron Infusion: Soak saffron strands in warm milk and add this mixture to the Kalakand for a subtle saffron flavor and a beautiful golden color.
- Consistency Check: Stir continuously while cooking to prevent burning and ensure an even consistency. The mixture should start leaving the sides of the pan, indicating that it's ready to be set.
- Setting the Mixture: Transfer the cooked mixture to a greased tray or plate lined with parchment paper for easy removal. Allow it to cool for some time before refrigerating to set completely.
- Garnishing: Garnish the set Kalakand with slivered almonds, pistachios, or additional pineapple pieces for a decorative touch and added texture.
- Chilling Time: Refrigerate the Kalakand for a few hours or overnight to allow it to set properly and enhance the flavor.
- Cutting and Serving: Once set, cut the Kalakand into desired shapes and sizes. Serve chilled for a refreshing and delightful treat.
Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 84mgCarbohydrates: 15gFiber: 0gSugar: 15gProtein: 6g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
This post was last published in June, 2017 as a part of Joy From Fasting To Feasting – A Global Ramadan Event.