Manisha Mishra
by Manisha Mishra
12 Kalakand
1 hr

Kalakand is a popular Indian sweet made by reducing milk and sugar. It's flavoured with cardamom powder and garnished with some fine chopped pistachio. It can be easily made at home during any occasion. Kalakand is juicy, moist and taste delectable. When the grany texture of this sweets melts in mouth, it will definitely wins your heart. So this diwali do try this traditional way to make this yummy Kalakand for your family & friends.

Kalakand is made out of solidifying, milk to paneer, thicken with lemon juice. The secret trick to get the perfect kalakand is by continuously stirring until you see grainy consistency.

Then transfer the kalakand in a ghee greased tin and then sprinkle some chopped pistachio and allow it to set naturally for atleast 24 hours.

Here I have made the Kalakand in traditional way by reducing milk But you can make instant kalakand using fresh paneer and milk maid.

Let's check out the Ingredients & recipe to make this Kalakand. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 12  Kalakand
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 1.5 litre full cream Milk
  • 2 tsp lemon juice
  • 4 tsp water
  • 1/4 tsp cardamom powder
  • 150 gm Sugar
  • 1/4 tsp Ghee

Heat a deep bottom kadhai over high heat, then pour the milk.
Bring the milk to a boil over high heat and stir continuously.
In a small bowl combine lemon juice with water. Mix and set aside.
Once the milk comes to a boil, continue to stir the milk until it becomes half.
When milk reduce to half, lower the flame and then add 1 tsp lemon juice and stir for 2 minutes then add another Tsp.
Keep stirring until you see the milk thickens and you see grainy consistency.
Add sugar and stir until all the sugar has dissolved.
Then add cardamom powder & stir continuously until you get a kalakand consistency, then turn off the flame.
Transfer the kalakand in a ghee greased tin and then sprinkle some chopped pistachio and allow it to set for 12 hours.
  • 1. Use full cream milk for this recipe for an absolute perfect kalakand.
  • 2. Stirring the milk continuously is very important; if you burn the milk then it's not edible.
  • 3. Keep stirring and scrap the sides of the kadhai to avoid the milk from sticking.
  • 4. Don't keep kalakand in the fridge to set as it will change the taste and texture.
  • 5. Allow the kalakand to set naturally for atleast 12 to 24 hours.
Manisha Mishra
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