Kalakand | How to make Kalakand

By Rajul Jain  |  24th Aug 2016  |  
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  • Kalakand, How to make Kalakand
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About Kalakand Recipe

The magic of milk and sugar

Kalakand is a delicious dish which is enjoyed by the people of every age group. The recipe by Rajul Jain teaches how to make Kalakand step by step in detail. This makes it easy to cook Kalakand in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Kalakand at home. This amazing and mouthwatering Kalakand takes 20 minutes for the preparation and 15 minutes for cooking. The aroma of this Kalakand is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Kalakand is a good option for you. The flavour of Kalakand is palatable and you will enjoy each and every bite of this. Try this Kalakand and impress your family and friends.


Ingredients to make Kalakand

  • 1 litre milk (for chenna)
  • 1 litre milk (for getting thick consistency)
  • 1 tsp green cardamom powder
  • 200 gms sugar
  • 8-10 cashews for garnishing
  • 10-12 saffron strings

How to make Kalakand

  1. Take a deep kadai or pan. Boil one litre milk till it reduces to half. Add half tsp cardamom powder. Meanwhile take a deep pan boil 1 litre milk and add lemon juice, stir well till it curdles like chenna, squeeze out the excess water.
  2. Add this chenna in the thickened milk and mix well. Stir continuously for five minutes. Add sugar, 1/2 tsp cardamom powder and 4-5 saffron strings. Again stir continuously till it thickens and begins leaving the kadai. Keep on a medium flame while stirring.
  3. Garnish with some cashews and saffron on the mould or thali. Pour this mixture and let it cool. Turn this Kalakand on another plate. Cut and serve.

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