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Kalakand served on a colorful ceramic plate


Kalakand is a very tasty eggless dessert from India. This popular Indian dessert (mithai) is made with milk, paneer, sugar and cardamom powder. A perfect recipe for Indian festivals like Diwali and Navratri.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 18 small pieces
Calories 103kcal


  • 2 ltr full cream milk
  • Juice of half a lemon
  • 3/4 cup sugar
  • 1/2 teaspoon green cardamom powder (Elaichi powder)
  • 1 teaspoon ghee (clarified butter)
  • Chopped pistachios for garnishing You can use any other dry fruit of your choice


  • 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 curdled within 1-2 minutes, switch off the gas otherwise add more lemon juice and repeat the process until the milk gets curdled.
  • Strain the curdled milk, discard the water and keep the paneer (cottage cheese aside).
  • 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.
  • Now, add paneer and cardamom powder to the thickened milk, mix and continue cooking for another 40 minutes or till everything thickens.
  • Add sugar, mix and cook. Sugar will make the mixture runny. Continue cooking for another 10 minutes till it thickens again.
  • Grease a baking pan or thali with ghee and pour the mixture on it. Spread evenly. Garnish with dry fruits.
  • Allow the Kalakand to set for a few hours and then cut into the desired shapes. Enjoy!


Calories: 103kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 48mg | Potassium: 147mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 126mg | Iron: 1mg