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Kalakand  is a traditional and delicious dessert, made with whole milk.


2 liters Milk

1/2 to 3/4 cup Sugar

Chopped nuts to decorate (pista, almonds)

Silver foil (optional)

1/2 tsp. Citric acid dissolved in 1/2 cup water

Method of Preparation:

Boil half the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

When the milk comes to a boil, add the Citric acid dissolved in 1/2 cup water. The curd will start separating from the whey, turn off the heat.

Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate. Put the remaining milk in a heavy pan and boil to half. Add cheena and boil till it turns thick

Now add sugar and cook till the mixture turns lumpy. Stir continuously. Add sugar and continue to cook.

Stir all the while till it softly thickens in a lump. Set in a greased tray,  apply silver foil and sprinkle the chopped nuts. Allow to cool and once set, cut it into square pieces and serve.

It is one of recipe of Janmastami festival, kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes.

Make sure that kalakand don’t become dry.

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