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    You are here: Home / Recent Posts / Kalakand Recipe

    Kalakand Recipe

    Last Updated On: Oct 18, 2022 by Sharmilee J

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    Kalakand is a delicious mouth-watering sweet made by simmering paneer with condensed milk and garnishing with nuts & flavours. Kalakand is a good choice of sweet to make during Diwali and on special occasions.
    Kalakand Recipe
    This Kalakand recipe is authentic and tastes just like the ones in sweet shops. Kalakand is one among the sweet recipes that I wanted to try for this Diwali. I browsed around several recipes, checked few cookbooks too but I was not convinced as I wanted to a kalakand recipe to replicate the ones in sweet shops.So finally I tried the recipe from a small supplementary book that my perimma gave me years back.I modified the measures alone(as it was in gm measures) and tried .

    About Kalakand Recipe

    I love kalakand for the grainy texture and milk flavour. This kalakand recipe came close to the one in sweet shops though the color of kalakand in shops in slightly on the brown shade but taste wise I am completely satisfied with the results.Also hubby who tasted the first one, gave a big thumps up and said its the best….happy me. As you know I usually have this habit of trying recipes from scratch atleast for the first time, then I may take the short route. So that’s the reason I made fresh paneer for kalakand, but I guess sure it makes a difference.

    More burfi recipes:

    • Kaju katli
    • Badam katli
    • Vanilla chocolate burfi
    • Maida burfi
    • 7 cup burfi

    Kalakand Recipe

    If you have any more questions about this kalakand recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this kalakand recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Kalakand

    Kalakand is a delicious mouth-watering sweet made by simmering paneer with condensed milk and garnishing with nuts & flavours. Kalakand is a good choice of sweet to make during Diwali and on special occasions.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings8 pieces
    AuthorSharmilee J

    Ingredients

    • 3 cups + 1 cup milk
    • 1/4 cup curd
    • 2 tablespoon condensed milk
    • 1/4 cup sugar
    • 1/8 teaspoon cardamom powder
    • 5 nos pistachios

    Instructions

    • Boil 3 cups of milk, when its about to boil add curd  and keep the flame to low. Keep mixing till the water separates.
    • Keep stirring until the whey separates completely. Now switch off.
    • Filter the whey and collect it in a container(check my notes how to use whey water). Now collect the paneer.
    • Wash it once in running cold water. Set aside.
    • Now boil 1 cup of milk, simmer and let it become half in quantity.
    • Then add condensed milk.
    • Once the milk is reduced, add paneer and sugar.
    • Let it boil but keep in medium low else it will get burnt easily. Add cardamom powder.
    • Once it gets thick like a whole mass, with bubbles at the edges, switch off.
    • Now spread this mixture in a plate and level it at the sides and top.
    • Garnish with chopped pistachios and saffron strands.
    • Refrigerate it for an hour. Then cut into pieces and serve.
    • Keep refrigerated. Enjoy Kalakand!

    Notes

    • You can use whey water for kneading chapathi dough / for making rasgulla / for making paneer.
    • Reduce milk and then add paneer else the mixture will take time to get thick by that time paneer will get tough.
    • You can even use store bought paneer too but I recommend using homemade fresh paneer as it gives a great texture and taste.
    • Do the entire process in medium low, else the mixture will easily get burnt.
    • It is recommended to refrigerate the mixture for a while before you mark pieces so that you get clean neat pieces.
    • You can even add saffron strands while the milk is boiling to get a kesar flavored kalakand.
    • Do not overcook, the mixture should be moist.
    • Keeps well for 3 days but keep refrigerated. I haven't tried after 3 days so not sure.
    • I used nonstick pan so it was easy for me as it does not stick much.
    • Adding condensed milk gives a richness, flavour and mild color to kalakand which I recommend adding.
    • If milk curdles, you can make best use of it but making this sweet.
    Nutrition Facts
    Kalakand
    Amount Per Serving (75 g)
    Calories 271 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 36mg12%
    Sodium 116mg5%
    Potassium 454mg13%
    Carbohydrates 36g12%
    Fiber 0.2g1%
    Sugar 36g40%
    Protein 10g20%
    Vitamin A 446IU9%
    Vitamin C 1mg1%
    Calcium 356mg36%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Kalakand Recipe Step by Step

    1. Boil 3 cups of milk, when its about to boil add curd  and keep the flame to low.Keep mixing till the water separates.
      How to make kalakand - Step1
    2. Keep stirring until the whey separates completely.Now switch off.Filter the whey and collect it in a container(check my notes how to use whey water).Now collect the paneer.
      How to make kalakand - Step2
    3. Wash it once in running cold water.Set aside.Now boil 1 cup of milk, simmer and let it become half in quantity.Then add condensed milk.
      How to make kalakand - Step3
    4. Once the milk is reduced add paneer and sugar.
      How to make kalakand - Step4
    5. Let it boil but keep in medium low else it will get burnt easily.Add cardamom powder.Once it gets thick like a whole mass, with bubbles at the edges,Switch off.Now spread this mixture in a plate and level it at the sides and top.Garnish with chopped pistachios and saffron strands.
      How to make kalakand - Step4
    6. Refrigerate it for an hour.Then cut into pieces and serve.
      How to make kalakand - Step5

    Keep refrigerated.
    Kalakand Recipe

    Expert Tips

    • You can use whey water for kneading chapathi dough / for making rasgulla / for making paneer.
    • Reduce milk and then add paneer else the mixture will take time to get thick by that time paneer will get tough.
    • You can even use store bought paneer too but I recommend using homemade fresh paneer as it gives a great texture and taste.
    • Do the entire process in medium low, else the mixture will easily get burnt.
    • It is recommended to refrigerate the mixture for a while before you mark pieces so that you get clean neat pieces.
    • You can even add saffron strands while the milk is boiling to get a kesar flavoured kalakand.
    • Do not overcook, the mixture should be moist.
    • Keeps well for 3 days but keep refrigerated.I haven’t tried after 3 days so not sure.
    • I used nonstick pan so it was easy for me as it does not stick much.
    • Adding condensed milk gives a richness, flavour and mild color to kalakand which I recommend adding.
    • If milk curdles, you can make best use of it but making this sweet 🙂

    Kalakand Recipe


    19
    Shares

    Filed Under: Burfi Recipes, Diwali, Diwali Special, Easy Sweets, Paneer desserts, Paneer Dishes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Sowmya Sundararajan

      October 09, 2014 at 8:28 am

      Looks exactly like the ones we get in sweet shops. Superb. Happy Deepavali in advance Sharmi

      Reply
    2. Deepa

      October 09, 2014 at 8:31 am

      Looks yummy.

      Reply
    3. Divs

      October 09, 2014 at 9:14 am

      kalakand with kesar is looking sinful amd pretty perfect with that lovely grainy texture. bookmarked!

      Reply
    4. Aishwarya Ramani

      October 09, 2014 at 10:51 am

      How to use whey water? Couldn't find it in your notes..

      Reply
    5. blackforest FH

      October 10, 2014 at 4:30 am

      What is curd & how can make it?

      Reply
      • vinay kohli

        October 23, 2014 at 3:45 am

        Curd is Indian yogurt, you can also use 2 teaspoons of lemon syrup instead of curd for this recipe…

        Reply
    6. Vama Dattani

      October 11, 2014 at 9:42 pm

      I just love kalakand. Can eat dozens.

      Reply
    7. JAGANNATHAN UMA

      October 18, 2014 at 11:41 am

      Hi, I tried today. But before I could finish the process, I could see water seperating again from the mixture. What might have gone wrong. Is it overcooked or what?

      Reply
      • SHARMILEE J

        October 20, 2014 at 3:46 pm

        If the paneer has water then when added to milk will again curdle the milk and leave out water….

        Reply
    8. leena patel

      November 09, 2014 at 1:58 am

      IS IT WHOLE MILK OR COW MILK THAT YOU HAVE USED

      Reply
      • SHARMILEE J

        November 09, 2014 at 9:55 am

        I used full fat milk for this sweet

        Reply
    9. leena patel

      November 10, 2014 at 6:49 am

      thanks will try it soon

      Reply
    10. sandhya

      January 22, 2015 at 5:09 pm

      Ma'am, If we use store bought paneer, do we have to begin the recipe by heating one cup milk? Also, How much gms paneer should we add to the same recipe if store bought?

      Reply
      • SHARMILEE J

        January 23, 2015 at 2:59 pm

        Yes you can start from boiling one cup of milk if store bought paneer is used, you can use about 1/3 cup of grated paneer

        Reply
    11. Niyatee Ravipat

      April 08, 2015 at 10:20 am

      Is it okay if we skip the condensed milk, if its not available at hand?

      Reply
      • SHARMILEE J

        April 12, 2015 at 2:42 am

        Yes you can skip that and try…..

        Reply
    12. Mystery

      November 09, 2015 at 2:14 pm

      Hi. I tried your recipe today. It turned out delicious. I felt my prices are a bit brittle but not breakable. It's great. Thank you. I used sliced almonds instead of pistachio.

      Reply
    13. Archana Singaravel

      November 27, 2015 at 12:07 pm

      I tried it sharmi…:) got appreciated from everyone in family.. Credit goes to yu 🙂

      Reply
    14. Archana Singaravel

      November 27, 2015 at 12:09 pm

      I tried it sharmi…:) got appreciated from everyone in family.. Credit goes to yu 🙂

      Reply
    15. Indu P

      October 19, 2016 at 5:38 am

      HI Sharmi, I tried this yesterday. I just halved ur qty. For the paneer I took 1&1/2 cups milk and 30 ml (1/8 cup) store bought yogurt. Though I kept stirring for more then 20 mins I dint get the whey water separation like yours. only the qty went reducing but mine remained like your 3rd picture. I dont know what went wrong. Do I need to increase the yogurt qty? Pls advise. I want to try it again.

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:02 am

        If it doesnt curdle add more curd …or else try with lemon juice next time

        Reply
    5 from 5 votes (5 ratings without comment)

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