Kalakand

By: Manjula Jain

Serving : 8 people
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Total Time :50 minutes

Rate this recipe:

5 from 1 vote

Kalakand, Traditional Milk Dessert

Kalakand is a tasty sugary snack which is very traditional and a delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.

Kalakand

Ingredients

  • 8 cups or 2 quart milk
  • 1/2 cup sugar
  • 3 tbsp lemon juice (for making paneer)
  • 1 tbsp sliced almonds for garnishing

Instructions

Making Paneer

  • Mix lemon juice in 1/4 cup of hot water and put aside.
    Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to  boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand

  • Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
  • Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
  • Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
  • Pour it over greased plate keeping about half inch thick. Let it cool for about one hour. Cut the kalakand in squares.

Notes

Tips: Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don't become dry.
you may also enjoy Chum chum, Besan ki Burfi
Kalakand

Kalakand, Traditional Milk Dessert

Kalakand is a tasty sugary snack which is very traditional and a delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian
Servings 8 people

Ingredients
  

  • 8 cups or 2 quart milk
  • 1/2 cup sugar
  • 3 tbsp lemon juice (for making paneer)
  • 1 tbsp sliced almonds for garnishing

Instructions
 

Making Paneer

  • Mix lemon juice in 1/4 cup of hot water and put aside.
    Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to  boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand

  • Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
  • Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
  • Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
  • Pour it over greased plate keeping about half inch thick. Let it cool for about one hour. Cut the kalakand in squares.

Notes

Tips: Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don't become dry.
you may also enjoy Chum chum, Besan ki Burfi
Tried this recipe?Let us know how it was!

Comments

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    Sharanya B
    August 30, 2019 at 11:08 am

    Ma’am I tried making Kalakand today, but as soon as the grated paneer was put in the milk, it felt like the entire mixture curdled. Water was seperating and it wasn’t thick and creamy as it was supposed to be. What might have gone wrong, Ma’am?

      Manjula Jain
      October 3, 2019 at 12:57 am

      maybe you have used too much lemon juice

    Piyusha
    July 16, 2018 at 9:39 pm

    How long can kalakand be stored?

      Manjula Jain
      July 17, 2018 at 1:31 pm

      Piyusha, you can refrigerate for one week

    Nits
    August 14, 2017 at 7:44 pm

    Can I prepare paneer one day before and use the same while making kalakand?

      Manjula Jain
      August 14, 2017 at 9:59 pm

      Nits, yes that will work

    Annie
    October 10, 2016 at 7:49 pm

    Hi
    Manjula Aunty ji
    Hope u doing good . Thanks for sharing yours recipes with us can u plz let’s us know how to make kahzala( ghewer)
    Thanks
    Annie

      Manjula Jain
      October 10, 2016 at 8:58 pm

      Annie, Ghevar is in my list to do

    Daksha
    October 16, 2015 at 12:18 am

    hello….receipe was awesome.and very easy to make…loved the receipe

    Anu
    April 14, 2015 at 8:33 am

    I loved it and I also made it for my mother. It was my first sweedish at the age of 10. I loved ittttttttttt……

    priyanka singh
    December 10, 2013 at 12:32 am

    Awesome recipe.I made it and decorate like a cake for my husband’s birthday as kalakand is fav of him.He is too impressed.Thank u so much for the recipe.

    Sabina chettri
    October 26, 2013 at 5:47 am

    Thanks for the recipe… Had tried it and the result was awesome!!

    sharda chude
    October 18, 2013 at 9:52 pm

    Send me Best recipe

    meenu
    September 4, 2013 at 7:10 am

    Manjula ji ..maine yeh receipe try ki ..taste bahut acha aaya per kalkand ke pieces nhi bane woh tute jaa rahien the…pl suggest kya galti hui hai mujhse

    Minu
    February 7, 2013 at 2:07 pm

    Everyone loved it! Thank you for the amazing recipies 🙂

    sravani reddy
    January 16, 2013 at 12:31 am

    hello manjula garu,

    i have tried this recipe at my home,it was just amazing.exactly i got the kalakand pieces as shown on ur website.
    really i am thankful to u for learning me this recipe.i want more sweet recipes from u.love u so much………..

    nidhi@ whats cooking mom
    November 11, 2012 at 10:19 am

    Thank you Manjula ji for this amazing recipe. It was a great hit with my family. I have posted this recipe with a link back to you on my blog.

    Gaya3
    July 21, 2012 at 5:49 pm

    We tried Kalakand and it came out well…too yummy..:)
    Thank u for the video+recipes..!!

    Rajdeep Kaur
    April 4, 2012 at 12:31 am

    Hi Manjula Ji,

    The recipe turned out exactly as shown in ur video & loved by my husband n lil daughter, they want me to make it again n again. Thank you very much

    meeno
    March 24, 2012 at 5:43 pm

    mis manjula iam meeno frome k.s.a i want thank you very much i love you and your cookes

    aashima
    March 1, 2012 at 6:57 pm

    aunty ur recipes are just ultimate.. thanks atonn for .. i would like to try this recipe tooo.. what milk shall i use 2% or whole!
    Thanks

    Litushree Pradhan
    November 4, 2011 at 3:51 am

    love u aunty ur recipes r mind blowing…

    Ashwini
    October 20, 2011 at 8:11 pm

    Hi Aunty
    Thank you for all your recipes. Can I use powdered milk to make kalakand and milk burgh. From where I come powdered milk is used more than liquid milk. Many thanks

      Ashwini
      October 20, 2011 at 8:13 pm

      Oops sorry meant burfi 🙂

    smileyface
    April 30, 2011 at 10:31 pm

    hi aunty..
    i just love ur site….ve tried many recipes…planning to make boondi ladoo today for my daughter…hope she will like it…pls do keep posting many more intresting recipes…can u post steamd cake recipes…thanks alot…take care

    Chad
    April 27, 2011 at 9:17 pm

    This dish looks amazing, I would like to know if there any other variations to this dish you make. Items that you might substitute for the almonds for instance would pecans work?

      Manjula Jain
      April 29, 2011 at 11:56 pm

      Chad,
      the only variation I can think for this recipe to use different nuts or try dry apricot.

    new to this
    March 15, 2011 at 2:26 pm

    I only have 2% milk at home. Can I use this?

    suji
    January 12, 2011 at 12:49 am

    I want the kalakand should be in brown color ( looks like fried ), what should be done for it?

    Thanks!

    lavi
    November 25, 2010 at 1:07 am

    pls tell me how many kilo milk

    veena
    September 8, 2010 at 7:44 pm

    Hi Manjula ji
    Can we make this in oven?please tell me the recipe for that.

    Jigyasha Payasi
    August 23, 2010 at 8:22 am

    Hello Manjula aunty……i tried ur this recipe nd it turned out to be very good…my husband liked it very much and he said me that u should thx Mrs. Manjula for such a nice recipe…….thx again…

    nazleen
    July 26, 2010 at 1:40 pm

    dear aunty! i love yours all the Recipes thank you so much for teching us in very easy & comfi way .

    Riya
    July 7, 2010 at 12:09 pm

    Hello Manjulaji,
    I have tried this recepie and it trun out the be very good. My husband couldn’t believe that this sweet was soo good, he couldn’t stop eating when I offer it to him. It was very good. I cann’t wait to try other mithai you have on this site. thank you so much for this easy recepie. Pleas put on more mithai recepie.

    Vicki
    June 11, 2010 at 2:01 pm

    Hi Manjula Aunty

    Can you use jaggery in any of these sweet recipes? I love the flavour and it is meant to be healthier to eat jaggery instead of regular sugar.

    Thankyou!

    Archana
    June 6, 2010 at 3:07 am

    i wanted to try this recipe just after seeing them as it did not use anything much but just milk, it turned out great……even much more tastier the next day of making them.

    samkash
    June 1, 2010 at 12:16 am

    hi aunti,
    ur recipe is very good. i really like it n seems very easy to cook. plz tell me how to make khoya at home.
    thank you

    divya
    May 23, 2010 at 8:25 am

    hello aunty.

    hope u r doing well….

    i made kalakand but the dough did not turned out to b that smooth as shown in video,mine was grainy???please suggest.

    Arpana
    April 27, 2010 at 8:41 am

    Dear Manjula Ji, Can we put market made paneer in kalakand instead of making as per your recipe?? Please guide

      Manjula Jain
      April 27, 2010 at 12:49 pm

      Arpana,
      Store bought paneer does not work usually with dessert preparations.

    mrs.parvathy
    April 18, 2010 at 2:51 am

    hi mankjula,already sent acomment please note the change in my e-mail id,,,,,,,,thank u.

    mrs.parvathy
    April 18, 2010 at 2:46 am

    hi manjula, yyour kalakand item as per the proportion came out very well.thank u.Iwant to ask you regarding the thread consistency of sugar syrup in various stages that is one thread ,two threads ,one and a half thread etc in thermometer readings.please furnish me with the requirements.Thank u.

    Chondryma
    April 14, 2010 at 3:58 am

    Hi Manjula aunty,

    I tried this today and I am yet to taste it. It looks yummy. This will be an awesome treat for my family to start the bengali new year tomorrow.

    Regards,
    Chondryma

    Sudha
    April 9, 2010 at 9:00 pm

    Hello Manjula Aunty,
    Thanks a ton for all the wonderful recipes. I have been in need of onion/garlic-less recipes, and your website was the perfect answer for me. I have tried this kalakand recipe today and it came out awesome. Everybody at home loved it.
    -Sudha.

    sheta
    March 30, 2010 at 5:59 pm

    namaste auntie ji

    my 3 and half year old son loves to watch your videos………….you are a great cook.i really like your receiies.
    thanks auntie

    Priya
    March 1, 2010 at 12:35 pm

    Hello Aunty,

    I tried doing kalakand and it turned out really wonderful.
    Thank you for the recipe.
    Please can u post any recipe of snack which does not involve frying with oil?

    Sid
    February 14, 2010 at 8:43 pm

    Dear Manjula,

    My wife and I tried this recipe this evening and it turned out great! Thank you so much for sharing this recipe and keep them coming! We love them!

    Sid

    Dalvinder Minhas
    January 24, 2010 at 4:47 am

    Hello manjula aunty, how r u. I tried kalkand, it made really good but i made the panner by saw ur video but the problem is lemon smell or taste not gone in the kalkand, so please advice me what do i do.

    sadhana parmar
    December 16, 2009 at 2:02 pm

    hi,
    I really like your receipes .I have tried couple of receipes like puris for pani puri, Kalakand etc.
    Thanks for putting all the delicious receipes
    Sadhana Parmar

    veena
    December 8, 2009 at 10:10 am

    hi aunty,
    how r u? i tried kalkand,t comes really good.and i also tried so many varieties in your recipes, it comes really good , thanks for your recipe vdeos aunty.

    shah
    November 18, 2009 at 11:30 pm

    I have added this comment in Manjula’s Paneer receipe instead of Lemon juice add a table spoonful of regular vinegar diluted with 2 tablespoons of water and add slowly when the milk comes to a boil u will see paneer as seen in this video and have no smell or taste of lemon and u dont have to wash the paneer in water A lot easier

    Sarada
    October 27, 2009 at 10:59 am

    Hi Manjula,

    Thanks for the recipe. I tried it… It came out really good.
    Again Thank you for posting delicious recipes…

    rashmi
    October 24, 2009 at 8:10 am

    Hello Aunty,

    I tried your Kalakand recepie. It turned out really good. Thanks for posting simple and delicious recepies.

    sravanthi
    October 16, 2009 at 9:00 pm

    hello manjula aunt,

    i tried it,it cameout really good.but i like to know how to make kalakand into pieces

      Jaya
      October 24, 2009 at 4:46 pm

      Sravanthi, cut into squares with a knife after it has cooled off. Is that what you want to know about “making” it into pieces?

    GOPI KANTA GHOSH
    October 12, 2009 at 4:24 am

    It is good but is not healthy for those having high cholesterol and sugar…

      from one in US
      November 10, 2009 at 1:36 pm

      You can use splenda instead of sugar. The rest is paneer. Can’t think of health if one has sweet tooth.

      Jaya
      November 10, 2009 at 3:21 pm

      Moderation in eating is important. Sweets from any country are not nutritious, but a small portion to enjoy is the secret.

      Further, make sweets when there are going to be others to eat it also. If you are alone, you will eat too much of it.

    Anu
    October 7, 2009 at 3:37 pm

    hello Manjula aunty,
    I love making sweets and your site is awesome!!!
    I made badam barfi 4 times already in a month as i had lot of guests and everybody loved it and when I cut it in diamonds it almost looks like kaju katli!
    Also for a person who has dreaded making paneer, I not only made paneer but also the kalakhand following your instructions carefully and it came really good. I really like your simple and detailed videos. Thank you sooo much!!

    spoorthy
    October 5, 2009 at 9:54 pm

    Awesome dessert.My husband loved it .Best recipe i have ever found for kalakand.Even after doing soem mistakes ,it turned out excellent.Keep up the nice work.
    I will sure make it frequently for all my guests.Thanks a lot!!!!

    Neena
    October 4, 2009 at 12:24 pm

    Hi Manjulaji,
    i tried your recipe two days back and it turned out really good.thanks for the video recipe. my 3 year old daughter liked it very much and my husband too!
    again thanks for this kalakand recipe.

    Likes2Eat
    October 4, 2009 at 10:25 am

    I made it last night and it turned out really good. I ate so much, I got a stomach ache. 🙂

    Thanks again for the video and recipe!

    sunita
    September 27, 2009 at 8:58 pm

    looks yummy,ll surely try

    but is it possible to make pieces,plz reply

    Likes2Eat
    September 24, 2009 at 11:14 pm

    Looks delicious. Thank you for providing a recipe and video for how to make Kalakand. I tried to make it from a recipe I found online, but it didn’t come out nice, I think because I added the sugar too soon. It was really sticky. I’m going to try making it again as you have shown. 🙂 Thank you!

      karmjeet
      June 19, 2012 at 11:51 am

      hi manjula, I was wondering if i could use 2% milk or homo ? which would be better. thanks

        Manjula Jain
        June 19, 2012 at 6:52 pm

        karmjeet
        homo will be better.