Coconut Kalakand Cake
Coconut Kalakand Cake — a super quick, innovative twist to the classic Indian sweet kalakand, this cake is has a layer of fresh strawberries between homemade coconut kalakand. Garnished with coconut flakes, colorful fruit, and pistachios, there’s no better treat to share with your family!
Ingredients
Kalakand Cake:
- 2 cups paneer , homemade or store-bought
- 1 ½ cup coconut milk
- 1/2 cup milk
- 1/2 cup condensed milk
- 1 tsp cardamom powder
- pinch saffron
- pinch salt
- 2 tbsp pistachio
- 4-6 strawberries , or any seasonal fruit, finely chopped
Garnish:
- mixed fruits
- dried coconut flakes
- crushed pistachio
- cardamom powder
- edible foil
- mint leaves
- edible flowers
- honey , or orange marmalade, to glaze fruits
Instructions
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In a heavy-bottomed pot, heat your paneer (make sure to grate it if store-bought), milk and coconut milk on low-medium heat. Let the milk simmer and evaporate until the mixture thickens, approximately 7-10 minutes.
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Add in your condensed milk, saffron, pistachio, and salt. Mix gently and simmer on low-medium heat for 5 minutes until the mixture starts coming together and starts releasing from the pan. Transfer it into a bowl and let it cool for 8-10 minutes. Make sure that the mixture is not dry.
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Grease a 5” round cake pan with unsalted butter or ghee and add in half your kalakand mixture, flattening gently with the back of a spatula. Add in your layer of strawberries (or whichever seasonal fruit), making sure not to press down because it will release a lot of moisture. Top it off with the rest of your kalakand mixture, flattening gently with a spatula.
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Cover and chill in the fridge for up to an hour.
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Remove the coconut kalakand cake from the fridge and decorate with your choice of fruits, coconut flakes, pistachios, mint, edible flowers, and glaze with honey. Enjoy!
Recipe Notes
- If you don't want to use coconut milk then use regular milk instead.
- I have kept the sweetness on the lighter side, but you can adjust the sweetness with condensed milk as per your taste.