Wednesday, September 28, 2016


"Kalakand" is a very famous Indian sweet and a lip-smacking dessert in true sense. To be very honest, I never thought of making this sweet at home, as I always thought, it can only be made at those local sweet shops back in India. However, the end result really stunned me, when my husband and I ate this. Ammmm..ya exactly, we were left out of words and I was proud of myself. Kalakand is a variation of Burfi and is soft and grainy in texture. The best part is, it needs very few ingredients. So let's go straight to the recipe and let the magic happen with "Flavors of Sneha's Kitchen." 


4 cups of Milk
1/2 cup sugar
1/2 bowl of paneer (recipe of paneer will be in note section)
1 tbsp of sliced pistachio for garnishing

  • Boil the milk in a heavy bottom pan on medium high heat, until the milk reduces to about 2 cups. Make sure to frequently stir the milk, as the milk burns easily at the bottom of the pan.
  • Now add the paneer in the milk and keep stirring till the mixture thickens and form a soft dough consistency.
  • Add the sugar and continue to cook and stirring, until the mixture becomes soft lump and start leaving the pan from sides.
  •  Pour it over on the greased plate, keeping about half inch thick. Garnish with sliced pistachio and let it cool for about 1 hour. Cut in square shapes.
  • Let it rest in the refrigerator for couple of hours and the yummiest Kalakand is ready to be eaten.

Note: To make the paneer, boil 4 cups of milk in a heavy bottom pan. Mix 2 to 3 tbsp of lemon juice in 2 tbsp of lukewarm water and keep it aside. Once, the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Once the milk fat has separated from the whey, drain the whey using a strainer, line with cheesecloth or muslin cloth. Rinse under the cold water and wrap the cheesecloth. This process will take out the sourness of the lemon. Squeeze well to take out the excess water, but do not knead the paneer.