Kalakand is a very famous Indian sweet dish. On the festive and joyful occasion of Raksha-bandhan, I prepare kalakand at home for my sweet younger brother. This is my favorite and my brother's too. This year Raksha-bandhan is on 28th August and my brother won't be with me at that time. Don't worry..this recipe is for him only :)

Cooking time – 20 min

  1. Whole milk -1 liter
  2. Home made paneer – 500 gm
  3. Sugar / Splenda sugar free - ½ cup
  4. Chopped nuts - ½ cup ( Almonds, Pistachio )
  5. Cardamom powder – 1 tsp
  6. Butter / ghee for greasing


  1. Turn on the stove and boil milk in a heavy bottomed vessel. Meanwhile, mash paneer with your hand. When milk comes to a boil add mashed paneer and keep stirring. Reduce the heat to medium and stir till liquid evaporates and the mixture thickens.

  2. Add sugar /Splenda sugar free & cardamom powder in this mixture and mix well. Keep stirring till excess liquid evaporates. Now it should look like semi-solid mixture. Remove this mixture from heat.
  3. Take a plate/tray and grease with butter/ghee and spread all chopped nuts. Now spread this hot semi-solid mixture in the greased plate/tray. Let it cool for 2-3 hr. Cut into burfi or desired shape and serve this Kalakand as dessert.

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posted by Rashmi @ 10:55 PM,


At April 10, 2009 at 11:12 AM, Anonymous Anonymous said...

Can Ricotta Cheese be used instead of homemade paneer?

At July 19, 2009 at 8:17 PM, Blogger Rashmi said...

yes, we can use Ricotta cheese instead of paneer.

At August 17, 2011 at 9:50 AM, Anonymous Anonymous said...

Hi Rashmi
Thanks for the recipe. Will Try.


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