Kalakand, Traditional Milk Dessert

Kalakand is a very traditional and 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


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


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.


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 Berfi
Tried this recipe?Let us know how it was!

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68 thoughts on “Kalakand

  1. 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?

  2. 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.

  3. 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………..

  4. 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

  5. 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

  6. 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

  7. 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?

  8. 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…

  9. 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.

  10. 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.


  11. 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.

  12. 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.

  13. 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.

  14. 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.


  15. 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.

  16. 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?

  17. 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!


  18. 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.

  19. 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

  20. 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.

  21. 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

    1. 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.

  22. 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!!

  23. 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!!!!

  24. 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.

  25. 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!

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