Kalakand is a milk based dessert where milk and paneer are cooked together. Personally I love kalakand a lot. First time when I tried this recipe, it was big hit among my friends. This is must for this Diwali.


Cooking Time: 40-45 mins
Preparation Time: 5-10 mins


Milk: 2 liters
Sugar: 1/2 cup
Lemon juice: 1.5 tbsp
Cardamom pwd: 1tsp
Pistachio: 2 tbsp(chopped)
Almonds: 2 tbsp(chopped)


  1. Bring 1 liter milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  Keep stirring  until the water completely separates. Switch off.
  2. Strain the paneer in a muslin cloth,rinse under cold water and squeeze well.(This will take remove the sourness of lemon). Now hang it for 1/2 an hr to remove the excess water if any. 
  3. Take remaining 1 liter of Milk in heavy bottom vessel and bring it to boil. When it reduces to half the quantity add the paneer and mix well.
  4. Keep stirring the milk and paneer mixture on a low flame continuously.
  5. Add the sugar and cardamom pwd and mix well. Continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
  6. Pour it over greased plate keeping about half inch thick or as per desired thickness.
  7. Let it cool for about one hour and garnish with chopped nuts.
  8. Cut the kalakand into desired shape.

  • Do not knead the paneer.
  • Make sure bottom doesn’t stick so stir continuously.

Sending this Recipe to come celebrate - Indian sweets

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