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5 from 2 votes
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Course: Sweets
Cuisine: Indian
Author: Vidya Srinivasan


  • Condensed Milk - 1 can
  • Paneer - 1 cup crumbled and tightly packed
  • Milk - 1 tablespoon + 1/2 tablespoon
  • Cardamom Powder - 1/2 teaspoon
  • Sliced almonds - 3 tablespoon crushed (optional)


  • Take a baking tray, add parchment paper and grease the tray with ghee and keep it aside
  • In a heavy bottomed pan add all the ingredients one by one but except almonds. Mix well
  • Cook on medium flame; stir constantly to prevent burning
  • At one stage the mixture becomes a thick mass and leaves the side of the pan; turn off the stove
  • Transfer the mixture into the greased tray. Smooth the top with a greased knife and sprinkle the nuts. Gently press the nuts once
  • Refrigerate the Kalakand for atleast 2-3 hours and cut into desired shape


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  1. Kalakand is a soft burfi
  2. Avoid low fat paneer
  3. If you are using store bought paneer keep it room temperature for half an hour and crumble. If you are using homemade paneer strain the water well before using it
  4. Store kalakand in fridge and keep it 30 minutes before consuming it
  5. Mixture should not be fully dry. Switch off the gas when it turns mass and still moist. If you feel mixture is dry add little milk and cook
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