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rajasthani kalakand recipe
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Kalakand Recipe

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 482kcal
Author Siddhi Panchal


  • 300 gm Cheese Fresh Paneer
  • 2 Tbsp Milk Powder
  • 1/4 Tsp Cardamom Powder Elaichi Powder
  • 200 gm Condensed Milk


  • Almonds & Pistachio Thin Sliced


  • Take a large bowl and with a help of grater, grate the fresh cheese. Grate it finely to get a smooth texture for Kalakand.
  • Now add milk powder to the finely grated fresh cheese.
  • Now using your hand mix and mash cheese and milk powder.
  • Next, place a non-stick pan on flame and empty the condense milk container into it. You can use normal pan as well, before adding the condense milk just a tbsp of ghee to the pan.
  • Add the cheese and milk powder mixture into the pan.
  • Mix well. On medium flame stir the content continuously till it gets dense.As I have used sweetened milk powder, I will not add sugar, but you can add the sweetness according to your likeability.
  • Stir continuously so the mixture doesn’t stick to the pan corners or base.
  • Kalakand made using cheese and condensed milk doesn’t take much time, just takes 5-7 minutes to make it thick.
  • Once you see the oil formation in the pan, add the cardamom powder (elaichi) and mix well.
  • Your Kalakand is ready! Turn off the flame.
  • Grease a plate and transfer the mixture into plate and even the top with the help of spatula and let it set.
  • Garnish with thin sliced almonds and pistachios. Press the garnishing with the help of the spatula do it sticks to the top.
  • It will take around 2 hours for Kalakand to set. Or once it cools down you can refrigerate it too.
  • After Kalakand sets in you can cut it into shape of your choice. Take it out on a serving dish and serve!


Calories: 482kcal | Carbohydrates: 30g | Protein: 24g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 99mg | Sodium: 543mg | Potassium: 309mg | Sugar: 29g | Vitamin A: 920IU | Vitamin C: 2mg | Calcium: 717mg | Iron: 1mg