Custard Apple Kalakand Recipe

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Custard Apple Kalakand
  • Chef: Neha Mathur
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

This melt-in-the-mouth Indian dessert is commonly found in North India and is the perfect balance of soft and crunchy.

Ingredients of Custard Apple Kalakand

  • 2 litre milk
  • 2 tsp lemon juice
  • 2 tsp sugar
  • 1/2 cup cardamom, powdered
  • 1 tsp custard apple pulp
  • 1 cup ghee
  • 1/2 cup pistachios
  • 5 - 6 almonds, slivered
  • Silver foil (optional)

How to Make Custard Apple Kalakand

  • 1.Divide the milk in two pans. Heat one pan till the milk has reduced to half and bring the milk in the other pan to a boil.
  • 2.When the milk comes to a boil, simmer the heat and add lemon juice to it till it curdles.
  • 3.Turn off the gas and drain the milk in a cotton cloth. Bring the sides of the cloth together and drain all the whey from the paneer.
  • 4.Run the cloth under fresh water to remove any trace of lemon from it.
  • 5.Add this paneer in the other pan when the milk has reduced to half and cook till the mixture starts to leave the sides of the pan.
  • 6.Add sugar and cook for another 2-3 minutes. Add cardamom powder and custard apple and mix well.
  • 7.Grease a plate with ghee and pour the mixture in and spread evenly.
  • 8.Garnish with pistachio slivers and silver foil and let the kalakand set.
  • 9.When set, cut into small pieces. It can be stored in an airtight container for 2 to 3 days in refrigerator.