Creamy and Fresh: Easy Kalakand recipe with Pineapple
Pineapple Kalakand – A delightful hint of fresh pineapple in this classic Indian dessert takes it to the next level. This creamy dessert just uses a handful of ingredients and with this recipe you’ll be amazed at how quickly it comes together.
What's the difference between Kalakand and Milk Cake?
The similarity between Kalakand and Milk cake is that they are both made with milk and sugar. However, they vary greatly in color, taste and texture.
Color: While Kalakand is generally white, Milk cake has a gradient golden brown color.
Taste: Kalakand has a creamy taste with low sugar, however, milk cake is sweeter with a rich undertone.
Texture: Kalakand has a light, delicate texture whereas milk cake has a dense texture.
Can I use canned pineapple instead of fresh?
Absolutely! In case you’re using canned pineapple, make sure you discard the syrup. Also taste the pineapple and adjust the amount of sugar when sautéing the pineapple pieces.
Can I use store bought paneer for this recipe?
While I understand that making fresh cottage cheese requires an additional 10 minutes, however, I would highly recommend it for this recipe. Here’ why:
- Light Texture: Store bought paneer is often dense and will not give you the desired light, fluffy texture.
- Cross-contamination risk: Make sure the paneer is certified gluten-free to avoid any risk of cross-contamination.
How to make pineapple Kalakand?
Can I use crushed pineapple?
In this recipe, I’ve used finely chopped pineapple that I saute and incorporate in the mixture. This helps get the signature white color of Kalakand with bursts of pineapple flavor distributed throughout. If you use crushed pineapple, you’ll get the yellow color of pineapple in the dessert.
How long does Pineapple Kalakand remain fresh?
Pineapple Kalakand can remain fresh outside for about 2 days if the room temperature is below 20 deg C. It can be stored in an airtight container in the refrigerator for upto 7 days.
What ingredients do I need for making pineapple kalakand?
You just need a handful of ingredients for making Pineapple Kalakand:
- Whole Milk: You need a total of 1.5 litres of milk. 500 ml for thickening and 1 litre for making chhena.
- Pineapple: The star ingredient! I’ve used about 3/4 cup of finely chopped fresh pineapple.
- Sugar: I took 1/3 cup (I used about 2 tbsp less as the pineapple was sweet).
- White Vinegar (Certified gluten-free): For curdling milk. You can also use 2-3 tbsp lime juice diluted with 1/4 cup of water.
- Milk Powder: This enhances the creamy taste of the dessert.
- Ghee: About 1-2 tbsp.
Step by step instructions to make pineapple kalakand at home
Preparation:
- Pineapple: Make pineapple slices using a pineapple cutter. Preserve the juice to be used in a smoothie! Now, finely chop pineapple slices into small pieces.
- Chop pistachios or any nuts of your choice and set aside.
- Line an airtight container with ghee and set aside.
- Place a strainer with muslin cloth over a large container and set aside. This will be used for straining the chenna.
Making Chenna:
- In a pan on high heat, add about 1/4 cup water and then add 1 litre milk (this prevents the milk from sticking to the bottom of the pan).
- Bring the milk to a boil and turn off and remove the pan from heat. In a bowl dilute 2 tbsp of white vinegar with an equal amount of water. Using a serving spoon add the diluted white vinegar while stirring.
- As soon as you see the milk solids separate and the water turns greenish, stop adding any more of the mixture.
- Strain the milk solids and add about 4-5 cups of cold water to wash off any after-taste of vinegar.
- Gently press the chhena over the muslin cloth to remove excess water and let it remain over the strainer.
Saute pineapple:
If you add raw pineapple to your dessert, it may turn bitter. I’m going to saute the finely chopped pineapple pieces in a pan with a tsp of ghee for about 5 minutes. I’m also adding about 1-2 tbsp of sugar (adjust accordingly to your liking). The pineapple pieces turn glossy and this also removes any excess water making it suitable to be preserved longer.
Thickening the milk:
- As the pineapple pieces saute, in a heavy bottomed pan* on high heat, add about 2 tbsp of water and then 500 ml of milk. Stir the milk occasionally to prevent the milk from sticking. As the milk starts thickening, keep stirring continuously scrapping the sides of the pan for the thickened milk.
- After the milk comes to a rolling boil, reduce the heat to medium and keep stirring.
- As the milk reduces approximately to half, start adding milk powder in 2-3 parts. Making sure it dissolves completely before adding the next batch.
- Now add the sugar in portions, I used about 2-2.5 tbsps of sugar. Make sure the sugar completely blends in before adding the next batch.
As the milk is thickening, prepare the chenna for adding into the thickened milk. Take out the chhena in a mixing bowl and press it with a vegetable masher or fork to break down any large pieces of milk solids. We’re not looking for blending it completely but just so that there aren’t big lumps of chhena.
Mixing it all together:
- After the milk thickens (do a quick check using the back part of your spatula, as the milk slides down gently).
- We are now ready to add the mashed chhena in portions. Make sure one batch is blended in well before adding the next. Keep stirring to avoid sticking.
- Add about 1 tsp of ghee for ease of stirring.
- Once the chhena is well incorporated, turn off heat and add in the prepared pineapple pieces. Mix well.
Setting:
- Transfer the mixture into the prepared container and evenly spread it with a spatula. For garnish, I’m using silver leaf (silver varakh) and chopped pistachios for the classic store-bought Kalakand look and extra glam.
- Cover the container with lid/ aluminum foil and let it rest in a cool place (away from heat) for at least 4 hours or overnight.
Serving:
- After the Kalakand is set, take a sharp knife and make about 1/2 inch wide and long pieces. Ensure cutting through the pineapple pieces cleanly.
- I love Pineapple Kalakand served chilled just by itself or with some freshly chopped pineapples.
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Pineapple Kalakand - A delightful hint of fresh pineapple in this classic Indian dessert takes it to the next level. This creamy dessert just uses a handful of ingredients and with this recipe you'll be amazed at how quickly it comes together.
Equipment
- 1 Heavy bottomed pan
- 1 Vegetable masher
- 1 Strainer
Ingredients
- 1½ litres Whole Milk
- ¾ cup Finely chopped pineapple
- ⅓ cup Cane Sugar
- 2-3 tbsp White vinegar
- ½ cup Milk powder
- 2 tbsp Chopped pistachios
- 3-4 Silver leaf optional
- 1-2 tbsp Ghee
Instructions
Preparation
- Pineapple: Make pineapple slices using a pineapple cutter. Preserve the juice to be used in a smoothie! Now, finely chop pineapple slices into small pieces.
- Chop pistachios or any nuts of your choice for garnish and set aside.
- Line an airtight container with ghee and set aside.
- Place a strainer with muslin cloth over a large container and set aside. This will be used for straining the chenna.
Making Chenna
- In a pan on high heat, add about 1/4 cup water and then add 1 litre milk (this prevents the milk from sticking to the bottom of the pan).
- Bring the milk to a boil and turn off and remove the pan from heat. In a bowl dilute 2 tbsp of white vinegar with an equal amount of water. Using a serving spoon add the diluted white vinegar while stirring. As soon as you see the milk solids separate and the water turns greenish, stop adding any more of the mixture.
- Strain the milk solids and add about 4-5 cups of cold water to wash off any after-taste of vinegar.
- Gently press the chhena over the muslin cloth to remove excess water and let it remain over the strainer.
Saute pineapple
- If you add raw pineapple to your dessert, it may turn bitter. I'm going to saute the finely chopped pineapple pieces in a pan with a tsp of ghee for about 5 minutes. I'm also adding about 1-2 tbsp of sugar (adjust accordingly to your liking). The pineapple pieces turn glossy and this also removes any excess water making it suitable to be preserved longer.
Thickening the milk
- As the pineapple pieces saute, in a heavy bottomed pan* on high heat, add about 2 tbsp of water and then 500 ml of milk. Stir the milk occasionally to prevent the milk from sticking. As the milk starts thickening, keep stirring continuously, scraping the sides of the pan for the thickened milk.
- After the milk comes to a rolling boil, reduce the heat to medium-high and keep stirring.
- As the milk reduces approximately to half, start adding milk powder in 2-3 parts. Making sure it dissolves completely before adding the next batch.
- Now add the sugar in portions, I used about 2-2.5 tbsps of sugar. Make sure the sugar completely blends in before adding the next batch.
- As the milk is thickening, prepare the chenna for adding into the thickened milk. Take out the chhena in a mixing bowl and press it with a vegetable masher or fork to break down any large pieces of milk solids. We're not looking for blending it completely but just so that there aren't big lumps of chhena.
Mixing it all together
- After the milk thickens (do a quick check using the back part of your spatula, as the milk slides down gently).
- We are now ready to add the mashed chhena in portions. Make sure one batch is blended in well before adding the next. Keep stirring to avoid sticking. Add about 1 tsp of ghee for ease of stirring.
- Once the chhena is well incorporated, turn off heat and add in the prepared pineapple pieces. Mix well.
Setting
- Pour the mixture into the prepared container and evenly spread it with a spatula. For garnish, I'm using silver leaf (silver varakh) and chopped pistachios for the classic store-bought Kalakand look and extra glam.
- Cover the container with aluminum foil and let it rest in a cool place (away from heat) for at least 4 hours or overnight.
Serving
- After the Kalakand is set, take a sharp knife and make about 1/2 inch wide and long pieces, taking care to cut through the pineapple pieces.
- You could also serve them with some freshly chopped pineapples.