I thought this might be a really good dish to share with everyone as the taste is much higher than the time it takes to make it! Even beginners can make this delicious milk sweet without much difficulty.


In this blog post, we will be exploring the delicious and unique recipe for making kalakand, a popular Indian sweet. Kalakand is a creamy, milk-based dessert that is rich in flavor and has a fudgy texture. What makes this recipe stand out is the use of paneer, condensed milk, and a blend of aromatic spices, giving it a decadent and indulgent taste. Follow along as we guide you through the steps to create this delectable treat at home.

What Is Kalakand?

  • Kalakand is a popular Indian dessert that is known for its creamy and rich texture. This sweet treat is made with succulent paneer, also known as Indian cottage cheese, combined with condensed milk, and flavored with cardamom and saffron. The addition of milk powder and a hint of sugar adds to its unique taste.
  • This delightful combination of ingredients creates a melt-in-your-mouth dessert that is often garnished with almonds or pistachios for added crunch and flavor. The use of traditional Indian spices and seasoning gives Kalakand its signature taste that is loved by many.

Why You'll Love Kalakand?

  • Deliciously Creamy Texture: Kalakand has a creamy and rich texture that simply melts in your mouth. The crumbled paneer, condensed milk, and cardamom powder blend together to create a smooth and delectable treat.
  • Healthy Paneer: Paneer is a good source of protein and calcium, making kalakand a nutritious dessert option. It's especially beneficial for vegetarians who need to increase their protein intake.
  • Low in Added Sugar: This recipe requires just a small amount of sugar, and it's optional. The sweetness primarily comes from the condensed milk, making it a healthier alternative to other overly sweet desserts.
  • Saffron Infusion: Saffron not only adds a beautiful color to kalakand but also offers numerous health benefits. It is known for its antioxidant properties and has been used in traditional medicine for centuries.
  • Nutritious Nuts: The almonds or pistachios used for garnishing not only add a delightful crunch to the kalakand but also provide healthy fats and essential nutrients.
  • Easy to Make and Enjoy: This recipe is quick and simple to prepare, and the end result is a delicious sweet treat that can be enjoyed by the whole family. Whether for a special occasion or as a daily indulgence, kalakand is always a delightful choice.

Ingredients for Kalakand Recipe

  • Paneer Cubes: Paneer is the main ingredient in kalakand, providing a creamy and rich texture to the dessert.
  • Condensed Milk: The condensed milk adds sweetness and a creamy consistency to the kalakand.
  • Sugar (optional): Adding sugar enhances the sweetness of the kalakand, but it is optional based on personal preference.
  • Milk Powder: Milk powder helps in thickening the mixture and adding a creamy texture to the kalakand.
  • Cardamom Powder: Cardamom powder adds a delightful aroma and flavor to the kalakand, enhancing its overall taste.
  • Ghee: Ghee is used for greasing the pan and adds a rich, buttery flavor to the kalakand.

How To Make Kalakand?

Kalakand is a delicious Indian sweet that is easy to make at home with just a few simple ingredients. Follow these steps to create your own flavorful kalakand:

  • Thaw the paneer to room temperature or immerse in hot water until you cook it. Drain and squeeze the water completely and then blend it until crumbled using the pulse button on a blender.
  • In a bowl, mix the crumbled paneer with condensed milk, saffron, sugar (optional), milk powder, and cardamom powder. Ensure that all the ingredients are mixed well.
  • Pour the mixture into a non-stick pan over medium heat and stir continuously for about 4 minutes. As the mixture cooks, you will notice the oil starting to come out from the sides of the pan.
  • Once the oil starts to come out, remove the mixture from the heat and pour it into a greased plate or tiffin box. Let it cool completely.
  • After the mixture has cooled, cut it into small diamond shapes and garnish with almonds or pistachios.

The key steps for creating flavorful kalakand include ensuring that the paneer is well crumbled and mixed with the other ingredients, as well as cooking the mixture until the oil starts to separate. These steps are crucial in achieving the perfect texture and taste of kalakand.

Serving Suggestions

  • Pairing with Sides: Kalakand can be served with a side of hot chai or a refreshing glass of lassi for a perfect combination of flavors.
  • Fruit Platter: Serve kalakand with a fruit platter consisting of fresh fruits like mango, strawberries, and bananas to balance out the sweetness of the dessert.
  • Savory Snacks: For a complete meal, pair kalakand with savory snacks like samosas or pakoras for a delightful contrast of flavors.
  • Traditional Indian Sweets: If you're looking to create a dessert spread, serve kalakand alongside other traditional Indian sweets like gulab jamun and jalebi for a variety of flavors and textures.
  • Yogurt or Ice Cream: To add a creamy element to the dessert, serve kalakand with a dollop of flavored yogurt or a scoop of vanilla ice cream.
  • Garnish with Extra Nuts: For an added crunch and visual appeal, garnish the kalakand with extra nuts like almonds or pistachios before serving.

By offering these serving suggestions, you can elevate the experience of enjoying kalakand and create a well-rounded meal or dessert spread for your guests.

Tips for Making Kalakand

Furthermore, I would like to share some of my suggestions for making perfect kalakand.

  • Cooking Technique: When cooking the mixture in the non-stick pan, make sure to continuously mix it for about 4 minutes over medium heat. This will help to prevent the mixture from sticking to the pan and ensure a smooth texture, try to use a heavy-bottomed non-stick pan to this recipe.
  • In this recipe, I have used a store-bought paneer, but you can also use fresh homemade paneer or chenna to this recipe.
  • You can also use sugar as per your taste, but I have not added sugar myself!
  • Importance of Garnishing: Garnishing with nuts such as almonds or pistachios not only adds a beautiful and colorful touch to the kalakand, but also provides a delicious contrast in texture. Don't skip this step for a visually appealing and tasty final product.
  • I usually add saffron and cardamom powder. But you can also add rose water or even vanilla essence.
  • Cutting the Kalakand: Once the mixture has cooled, it's important to cut it into small shapes like diamonds. This will make the kalakand easy to handle and serve.

Variations for Kalakand

  • Fruit Flavored Kalakand: Experiment with adding fruit flavors like mango, strawberry, or pineapple to the kalakand mixture for a refreshing twist.
  • Nutty Kalakand: Instead of almonds or pistachios, try using different nuts like cashews, walnuts, or hazelnuts for a nutty flavor and crunchy texture.
  • Chocolate Kalakand: For all the chocolate lovers, add cocoa powder or melted chocolate to the kalakand mixture for a decadent and indulgent version of this traditional sweet.
  • Spiced Kalakand: Enhance the flavor profile of kalakand by adding a pinch of cinnamon, nutmeg, or cloves for a warm and aromatic spiced version.
  • Coconut Kalakand: Add shredded coconut to the kalakand mixture for a tropical and coconutty twist to this classic sweet.
  • Vegan Kalakand: Replace paneer with tofu or cashew paste for a dairy-free and vegan-friendly alternative to traditional kalakand.

How to Store Kalakand

Proper Storage Tips: It's important to store kalakand properly to maintain its freshness and flavor. Here are some simple storage tricks to keep your kalakand tasting great:

  • Refrigeration is Key: After preparing the kalakand, store it in an airtight container and place it in the refrigerator. This will help to keep it fresh for longer.
  • Use a Greased Container: Before storing the kalakand, make sure to grease the storage container with ghee. This will prevent the kalakand from sticking to the container and maintain its shape.
  • Avoid Moisture: Make sure that the kalakand is completely cooled before storing it. Moisture can cause the kalakand to become soggy, so it's important to let it cool and set properly.
  • Separate with Parchment Paper: If you are storing multiple pieces of kalakand, place parchment paper in between the layers to prevent them from sticking together.
  • Consume Within 3-4 Days: For the best taste and freshness, consume the kalakand within 3-4 days of preparation. This will ensure that it's at its best quality.
  • Garnish Before Serving: If you plan to store the kalakand for a few days, it's best to garnish it with nuts right before serving. This will help to maintain the crunchiness and flavor of the nuts.

Frequently Asked Questions (FAQs)

Can I substitute condensed milk with something else?

  • Yes, you can substitute condensed milk with khoya or mawa for a richer taste. However, adjust the sugar quantity accordingly.

Can I skip the sugar in this recipe?

  • Yes, you can skip the sugar if you prefer a less sweet kalakand. The condensed milk already adds sweetness to the dish.

Can I use store-bought paneer instead of homemade paneer?

  • Yes, you can use store-bought paneer, but make sure it is fresh and not sour. Homemade paneer, however, gives the best texture and taste to the kalakand.

Can I add more nuts for garnishing?

  • Absolutely! You can add more almonds, pistachios, or even cashews for a richer nutty flavor and added crunch to the kalakand.

Can I make this recipe in advance?

  • Yes, you can make the kalakand in advance and store it in an airtight container in the refrigerator for up to a week. It also tastes better as the flavors meld together over time.

Can I use ghee instead of oil for frying?

  • Yes, you can use ghee instead of oil for frying, but be mindful of the quantity as ghee has a stronger flavor and may overpower the subtle taste of the kalakand.

Recipe Card


Kalakand 2016-09-02 10:23:00

Serves 8                                Print        

Prep Time   00:15        

Cook Time   00:05        

Total Time   00:20                      


  • 250g paneer cubes
  • 200ml condensed milk
  • 2 tbsp sugar (optional)
  • 1 tbsp milk powder
  • 1/4 tsp cardamom powder
  • 1/2 tsp ghee
  • pinch of saffron
  • 5 almonds or pistachios          


  • Thaw the paneer to room temperature or immerse in hot water until you cook it.
  • Drain and squeeze the water completely.
  • Then place it in a blender and blend until crumbled by using the pulse button.
  • In a bowl, add crumbled paneer, condensed milk, saffron, sugar, milk powder and cardamom powder.
  • Mix well and pour it to a non stick pan.
  • Meanwhile, grease a small tiffin box or a plate with ghee.
  • Place the non stick pan over medium heat and mix the mixture for about 4 mins continuously.
  • When the oil starts to come out from the side of the pan, remove it from the flame and pour the mixture to the greased plate and let it cool.
  • Once it cools, cut it into small shapes like diamonds and garnish with nuts.         

By Santhi Therese    The Indian Claypot


You may also like my other Diwali Sweets posts and recipes like Semiya Payasam Recipe, Ashoka Halwa /Pasi Paruppu Halwa, Milk Cake Recipe, Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Murukku /Chakli, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Kara Sev Recipe, Sweet Boondi, Milk Halwa .

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Kasi Halwa Recipe / White Pumpkin Halwa Recipe
Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit
Moong Dal Murukku
Traditional Mysore Pak Recipe
Baked Murukku /Chakli
Green Gram Payasam/Kheer
Kozhukattai Recipe
Kara Boondi Recipe
Moong Dal Susiyam
South Indian Mixture Recipe
Kara Sev Recipe
Sweet Boondi
Milk Halwa

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