Kalakand is a delicious milk based sweet with  grainy texture.  It is one of the easiest sweet/dessert, made with few basic ingredients. It is a perfect mithai for any festival or occasion.

Traditionally, Kalakand is made by reducing the milk by boiling and then curdling it. Here, I have made Kalakand by using paneer and milk to get that grainy texture. Some recipes of kalakand also call for condensed milk. I have not used condensed milk but reduced the milk and added sugar. So, here goes the recipe for Kalakand.


2 liters milk
2 tbsp lemon juice
5 to 6 tbsp sugar
2 tsp ghee
3 tbsp chopped pistachios for garnishing
1 tbsp dried rose petals



  • Heat 1 litre milk in a pan.
  • Bring it to a boil.
  • When it starts boiling, turn off the heat.
  • Stir in the lemon juice.
  • The milk will begin to curdle.
  • Once the milk has curdled, place a strainer over a large bowl or a vessel and strain the curdled milk. 
  • Rinse it under running water to remove traces of lemon juice.  Our crumbled paneer is ready. Keep this aside.
  • Next, heat another litre of milk in a pan.
  • Keep stirring and reduce the milk to half its quantity.  
  • Now, add the crumbled paneer and keep stirring on low to medium heat.
  • The mixture will start thickening.
  • Add sugar and mix well. Add 1 tsp ghee. Keep stirring.
  • When the milk is fully absorbed and the mixture starts leaving the sides of the pan, turn off the heat.
  • Add cardamom powder and mix.
  • Transfer the mixture to a greased tray. (Grease a tray with the remaining ghee).
  • Spread the mixture on the tray and flatten it, using a spatula.
  • Garnish with chopped pistachios and dried rose petals. Flatten with the spatula. 
  • Keep this aside for 3 to 4 hours.
  • After 4 hours, cut into desired shapes.
  • This is best consumed fresh, but can be stored in the refrigerator for 3 to 4 days.


Other Mithai recipes : Rose Coconut Burfi, Gud Papdi, Besan Laddoo