Kalakand – Diwali Sweets Recipe

Kalakand, or “kalakanu” is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is a Rajasthan based sweet and it is said to be invented by Baba Thakur Das in Alwar, in 1947.

Kalakand Recipe

Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture.


  • 8 cups of milk
  • 1/2 cup of sugar
  • 2 to 3 tablespoons of lemon juice
  • 1 tablespoon of sliced almonds or/and pistachio for garnishing


For Making Paneer:

  1. Mix lemon juice in ¼ cup of hot water.
  2. Boil the 4 cups of milk in a think bottom vessel or a non-stick pan over medium heat, stirring occasionally to make sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well to take out the sourness from the lemon.
  6. To take out the excess water, lightly squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

  1. Boil remaining 4 cup of the milk in a thick bottom frying pan on medium high heat until the milk reduces to about two cups and stir it continuously.
  2. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
  3. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
  4. Pour it over greased plate keeping about half inch thick.
  5. Let it cool for about one hour. Cut the kalakand in squares.

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