Instant Kalakand Read Count : 38

Category : Recipes

Sub Category : Desserts

  • 2 cups paneer / cottage cheese, grated
  • 1 tin, 397gm milkmaid / condensed milk
  • 2 tbsp milk powder
  • ½ tsp cardamom powder / elachi powder
  • 2 tsp pistachios, chopped
  • 1 tsp ghee / clarified butter, to grease plate


  • firstly, in a large kadai or nonstick pan take crumbled paneer. use fresh homemade panner as they will be more moist and fresh.
  • further add milkmaid.
  • also add milk powder to make kalakand more whitish.
  • mix well making sure the condensed milk and paneer are mixed well.
  • mix and mash continuously till the mixture thickens.
  • keep the flame on medium and keep stirring.
  • cook on medium flame till the milkmaid melts completely.
  • and the mixture starts to thicken.
  • further add cardamom powder and mix well.
  • mix till the mixture starts to separate the pan and forms a lump.
  • transfer the mixture to the ghee greased plate.
  • level it up and set to a block making an inch thick.
  • add finely chopped pistachios or any nuts of your choice.
  • press gently with the back of spoon so that the nuts stick to kalakand.
  • cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.
  • cut the kalakan into square pieces.
  • finally serve or store instant kalakand for a week by refrigerating.


  • Sweety

    Feb 01, 2020

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