Instant Pot Kalakand Recipe – Ghee, Cardamom & Pistachio Delight

Last Updated on 2 months by Neha Deshmukh

Instant Pot Kalakand Recipe – Ghee, Cardamom & Pistachio Delight

Hey everyone! If you’ve ever tasted that melt-in-your-mouth, subtly sweet Indian sweet called Kalakand, you know it’s something special. I remember trying it for the first time at a friend’s Diwali party and being instantly hooked. It always seemed a bit intimidating to make, but trust me, this Instant Pot version is SO much easier than you think! It’s perfect for festivals, celebrations, or just when you’re craving something truly delicious.

Why You’ll Love This Recipe

This Instant Pot Kalakand recipe cuts down on the traditional cooking time significantly. No more stirring for hours! The Instant Pot does all the work, leaving you with a wonderfully grainy, flavorful sweet that’s sure to impress. Plus, it’s surprisingly simple – even if you’re new to Indian desserts. It’s a guaranteed crowd-pleaser, and honestly, it’s become a staple in my house.

Ingredients

Here’s what you’ll need to make this dreamy Kalakand:

• 1 cup sugar (approximately 200g)
• ?? cup water (approximately 240ml) – We’ll refine this in the notes!
• ?? cup ghee (approximately 225g) – Good quality ghee is key!
• 2 cups dry milk powder (approximately 250g) – Full fat works best, but we’ll talk options.
• ?? teaspoon freshly ground cardamom (approximately 1.5-2g) – Freshly ground makes all the difference.
• 1 tablespoon chopped green pistachios (approximately 15g) – For that beautiful garnish!

Ingredient Notes

Let’s chat about a few things to make sure your Kalakand turns out perfectly:

• Ghee Quality: Seriously, don’t skimp on the ghee! It’s the heart and soul of Kalakand. Use a good quality, fragrant ghee for the best flavor. I prefer homemade, but a good store-bought brand works too.
• Milk Powder: Full-fat milk powder gives the richest, most authentic flavor and texture. However, you can use low-fat milk powder, but the Kalakand won’t be quite as creamy.
• Cardamom: Freshly ground cardamom is a game-changer. The aroma and flavor are so much more vibrant than pre-ground. If you have whole cardamom pods, grind them yourself!
• Water Quantity: The amount of water is around ¾ cup (180ml). You want just enough to dissolve the sugar and create a syrupy base.
• Regional Variations: Kalakand textures vary across India. Some prefer it super grainy, others smoother. The air-drying step is crucial for achieving that traditional, slightly dense texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the sugar and water in your Instant Pot. Give it a good mix to ensure the sugar dissolves.
2. Secure the lid, making sure the valve is set to sealing. Then, cook on high pressure for 11 minutes.
3. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
4. Now for the magic! Immediately add the ghee, milk powder, and cardamom to the Instant Pot.
5. Stir vigorously until everything is fully combined and you have a smooth, slightly grainy mixture. This takes a little elbow grease, but it’s worth it!
6. Pour the mixture into an 8×8 inch pan lined with parchment paper. Spread it out evenly and sprinkle those chopped pistachios on top for a beautiful garnish.
7. Let it cool at room temperature for about 30-40 minutes. Then, pop it in the fridge for an hour to set completely.
8. Here’s the important part: slice the Kalakand into squares and air-dry at room temperature for 24 hours. This is what gives it that signature dense texture.
9. Finally, store in an airtight container once dried. Serve at room temperature and enjoy!

Expert Tips

• Don’t be afraid to adjust the cardamom to your liking.
• Stirring constantly after pressure release is key to prevent sticking and ensure a smooth texture.
• Parchment paper is your friend! It makes removing the Kalakand from the pan so much easier.

Variations

• Vegan Adaptation: You can easily make this vegan by using plant-based ghee and milk powder. There are some great options available now!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level: Feel free to add a pinch of saffron strands for a more luxurious flavor, or a tiny bit of nutmeg.
• Festival Adaptations: This is perfect for Diwali, Holi, or any special occasion. My family loves making it for weddings too!

Serving Suggestions

Kalakand is delicious on its own, but you can also serve it with a glass of warm milk or a cup of chai. It’s a wonderful way to end a meal or enjoy as an afternoon treat.

Storage Instructions

Store Kalakand in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It actually gets better after a day or two as the flavors meld together.

FAQs

1. What type of milk powder works best for Instant Pot Kalakand?

Full-fat milk powder is definitely recommended for the richest flavor and texture. But low-fat will work in a pinch!

2. Can I adjust the sweetness level in this recipe?

Absolutely! You can reduce the sugar to ¾ cup if you prefer a less sweet Kalakand.

3. Why is air-drying important for achieving the traditional Kalakand texture?

Air-drying helps to remove excess moisture and creates that signature dense, slightly firm texture. Don’t skip this step!

4. What is the best way to store Kalakand to maintain its freshness?

An airtight container is key! Room temperature is fine for a few days, but the fridge will keep it fresh for longer.

5. Can I make Kalakand without an Instant Pot?

Yes, but it will take much longer! Traditionally, Kalakand is made by slowly cooking milk and sugar on the stovetop for hours, constantly stirring. The Instant Pot speeds up the process dramatically.

6. What is the role of ghee in Kalakand and can it be substituted?

Ghee is essential for the flavor and texture of Kalakand. It gives it that rich, buttery taste and helps create the grainy texture. While you could technically substitute with oil, it won’t be the same.

Enjoy making this delicious Instant Pot Kalakand! Let me know how it turns out in the comments below. Happy cooking!