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Kalakand is very traditional and luscious Indian dessert which is made with whole milk, variant of a burfee spongy and gritty in texture. This is delicious sweet dish which can be serving at any festival time.


  • 8 cups of milk
  • 1/2 cup sugar
  • 2 to 3 tablespoons lemon juice for paneer
  • 1 tablespoon sliced pistachio or almonds for decorating

For Paneer:

  • Take a ¼ cup of hot water and Mix lemon juice in it.
  • Cook the 4 cups of milk in a deep based pan over average heat and blending it continuously but make sure that milk should not be burn.
  • When milk becomes boiling then adds the lemon juice slowly and mix the milk softly.
  • The curd will begin separating from the milk. Now turn off the heat.
  • When the milk fat has alienated from the whey, drain the whey using a filter line with muslin cloth.
  • After removing all the water from clothes, it will convert into Paneer.

For Kalakand:

  • Heat the remaining 4 cup of the milk in a deep bottom pan on average heat until the milk decreases into two cups.
  • Making sure that the milk should be mix gently because it can be burns in the bottom of the pan.
  • Combine paneer and milk together and keep mixing it till the fusion thickness and form spongy dough uniformity.
  • Add sugar in the mixture and stirring until it become soft lump and set to leave the pan from sides.
  • Transfer it over smeared plate keeping about half inch thick.
  • Let it chill or cool for about an hour.
  • Cut it in squares.
  • Like!


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