Jan 5, 2017


My final recipe for this week under Milk based sweets is Kalakand. Kalakand is a sweet made with paneer and khoya. As you all know paneer is a cheese made with milk and Kohya is a thick milk solids which is made by boiling the full fat milk. 

For Paneer boil one liter whole milk bring to full boil, reduce the heat add little by little 1/2 cup fresh curd keep stirring.
After few seconds milk will curdle switch off the heat and strain the whey water and collect paneer in a cheese cloth, This one liter milk gives you nearly one and half cup paneer. Rinse the paneer in cold water well and set a side, rinsing the paneer in cold water makes paneer little more soft. Now close the cheese cloth from all sides tie a not and tie this on a height for half an hour to remove extra water. we need one cup paneer from this to prepare kalakand.


We need one and half cup kohya (un sweetend kova) for this kalakand recipe. Heat one liter milk in a thick bottom pan bring to full boil and reduce the heat and keep boiling the milk. Boil the milk till it turn in to thick and grainy after one and half hours or two hours the milk turn in to a solid with a grainy texture and starts leaving the sides of the pan. This is kohya which we are going to use for making kalakand.

Always use freshly made paneer and kohya for making Kalakand. This is a milk based sweet so it has a less life time it will stay for two to three days in room temperature. Can store this in fridge for one week.

Now let's check how to make Kalakand...
Kohya (un sweetend kova)  ---  1 1/2 cups
Paneer  ---  1 cup
Sugar -- 1/2 cup powdered
Ghee  --- 2 tab sp
Cardamom powder  ----  1/2 tea sp
Finely chopped almonds and pistachios -- 2 tab sp
1. Crumble the paneer and kova in a nonstick pan and start heating. It will turn soft after few minutes. Keep stirring and cook for 15 minutes.
2. Now add ghee, powdered sugar, cardamom powder mix well to combine every thing. Keep stirring and cook till it leaves the sides of the pan it will take 15 minutes in a medium heat.
3. Finally add one more tab sp ghee and chopped nuts mix well and pour this in to a greased pan.
Flaten the surface with a greased laddle leave a side to cool down to room temperature, it will take one hour time to cool down.
Cut in to squares, you can garnish with chopped nuts and silver vark.
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Srivalli said...

Padma, I need a parcel of that!..looks so sinful...enjoyed your milk sweets!

Pavani said...

LOVE Kalakand, but never made it home. You are tempting me to try it some time soon.

Sharmila kingsly said...

Kalakand is always the best :)Yummy..

Jayashree said...

Of all milk sweets, this is probably one of the most popular ones. Yours has come out really well.

vaishali sabnani said...

This is a new mithai recipe for me , the kalakand looks fantastic.

Padmajha said...

Though this is a laborious task,the result is all worth it!! Superb!

Sandhya Ramakrishnan said...

What a beautiful texture of the kalakand. I would just love to grab some from the screen.

Archana said...

Padma kyun tarsate ho bachhe ko? All my favourites you have posted this week.

Priya Suresh said...

Very irresistible Kalakand, wish i get some rite from my lappy screen. Droolworthy sweets.

Harini R said...

Love it and the props are so cute and beautiful too!

cookingwithsapana said...

Love kalakand and it looks yummy.

preeti garg said...

Love kalakand.. awesome