Wednesday, November 24, 2010


  • 8 cups Milk
  • 1/2 cup Sugar 
  • 1 tbsp Almonds chopped
  • 1 tbsp Pistachio chopped 


  1. First boil 4 cups of milk to make paneer.
  2. This recipe needs crumbled paneer, so do not knead to a dough.
  3. Just squeeze the water and transfer the crumbled paneer to a bowl.
  4. Boil remaining 4 cup of the milk in a heavy bottom pan on medium high heat until the milk reduces to about two cups.
  5. Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan.
  6. Add the crumbled paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
  7. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
  8. Transfer it over greased plate keeping about half inch thick.
  9. Allow to cool for about one hour.
  10. Cut the kalakand in squares.
  11. Garnish with almond and pistachios.

  1. If your kalakand are not able to cut into pieces or soggy, just place in microwave oven for 2-3 mins.
  2. Do not over heat it will harden the sweet.

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