How to Make Kalakand Recipe

The Indian cuisine offers new flavors and particular also with regard to the category of sweets. Kalakand, a traditional Bengali milk based sweet dish also known as Mawa Mishri in Rajasthan is a exquisite, exotic and very famous popular traditional and delicious North Indian milk-based sweet burfi dessert made out of solidified, sweetened whole milk and homemade cottage cheese that is kneaded fine and sugar, garnished with dry fruits soft and grainy in texture, very simple to prepare and very tasty to serve not only a meal but also during other occasions.

Here is a delicious sweet and easy to make. These sweets will melt in your mouth and extremely popular during special occasions. This mixed version is a bit less typical but also less tedious and more interesting. This recipe allows you to make 40-50 sweets. Ideally, you should begin the night before; if you do in the day, however keep in mind the time needed to make the mixture cool completely.

The Kalakand sweets are of which there are many variations and so many recipes, we propose a simple variant, but still very sweet, all Indian sweets are definitely sweet and delicious. Among the ingredients appear the leaves of silver, it is really thin sheets of pure silver that you can find in specialty stores in India, but you can omit them without problem and decorate using almonds and pistachios, the sweets will be good all the same.

Servings: 10
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins


2 liters milk
1 cup sugar
1 tbsp sliced almonds or pistachio
Silver or gold foil
2 tbsp lemon juice

Recipe Method

Boil half the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. Add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. Switch off the heat and let it stand for few more minutes. Drain the whey using a strainer line with cheesecloth or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. Gather the curds by twisting the cloth into a firm lump. Take in a plate and press down. Do not knead.

Put the remaining milk in a heavy bottom frying pan and boil to half. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan. Add the curd and boil till the mixture thickens and form a soft dough consistency, stirring continuously. Add the sugar and continue to cook, stirring all the while until the mixture become waterless-firm soft lump and start leaving the pan from sides. This process takes about 45 minutes to one hour.

Pour it over greased plate. Level it evenly keeping about half inch thick. Apply silver foil and sprinkle the chopped nuts and allow to cool completely. Cut the kalakand in squares.

Microwave Kalakand:

Combine all the ingredients in a microwave safe shallow dish and microwave on high for 25 minutes.

Spread the mixture in the same dish using the back of a spoon into an even layer.

Sprinkle the almonds evenly over it and keep aside to cool completely.

Cut into equal pieces and refrigerate for at least an hour. Serve chilled.

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