"Kalakand is a very tasty eggless dessert from India. This popular Indian dessert (mithai) is made with milk, paneer, sugar, dry fruits and cardamom powder. A perfect recipe for Indian festivals like Diwali and Navratri."
-- @greenbowl2soul
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  • Recipe Card
Prep time 5mins
Cook time 1hr 30mins
Serves or Makes: 18 small pieces

Recipe Card


  • 8 cups heavy cream cream
  • Juice of half a lemon
  • 3/4 cups sugar
  • 1/2 teaspoons green cardamom powder
  • 1 teaspoons ghee (clarified butter)
  • Chopped pistachio


  • Step 1

    Boil 1 ltr milk in a pot. After the first boil, add lemon juice to it. Mix and continue to heat the milk. If the milk gets curdle within 1-2 minutes, switch off the gas otherwise add more lemon juice and repeat the process until the milk gets curdled.

  • Step 2

    Strain the curdled milk, discard the water and keep the paneer (cottage cheese aside).

  • Step 3

    Take a large heavy-bottomed pot/ wok and add the remaining 1 ltr of milk to it. Cook the milk, till it thickens (around 30 minutes). Keep on stirring in between so that it doesn't stick to the bottom.

  • Step 4

    Now, add paneer and cardamom powder to the thickened milk, mix and continue cooking for another 40 minutes or till everything thickens.

  • Step 5

    Add sugar, mix and cook. Sugar will make the mixture runny again. Continue cooking for another 10 minutes till it thickens again.

  • Step 6

    Grease a baking pan or thali with ghee and pour the mixture on it. Spread evenly. Garnish with dry fruits.

  • Step 7

    Allow the Kalakand to set for a few hours and then cut into the desired shapes. Enjoy!

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