kalakand {milk cake}


Kalakand , the popular Indian Sweet made out of cottage cheese and sugar. Typically made during festivals like Diwali and Navaratri. As the name suggests its a ”cheats” recipe, means that it does not involve some tedious traditional process. But having said that , this does not compromise on the texture and taste.


Kalakand ..yum…yum…yum…., one of the milk based sweets that I love. I remember that this is one sweet that used to be lying in my house every other day. My dad used to replenish this as and when it used to get over.Obviously when there are lots of them to eat , you never bother to DIY.I never attempted to make this because of its complexity. But recently when I came across this recipe in the Nestle website, I wanted to try making it. Its so simple when you use milkmaid and fresh paneer.I recommend using fresh homemade paneer here, which will give you the grainy texture. Since this was the first time I tried making it, I have halved the recipe. I got about good 9 pieces which were emptied in a couple of days. When I gave this to my husband to taste it, he was not sure what this was. I told him its kalakand and his first reaction was ” it should be black”. I said ” it should be what ?? ” , doubting my cooking skills. He said, it says kalakand and “kala”in hindi means black and that is why its named kalakand. Wow …never thought of this before , but I convinced him that kalakand should be white 😉 .  Since this is a milk based sweet , it needs to be refrigerated and consumed within 3-4 days.

Makes about 9 big pieces

  • 1 tin Milkmaid
  • 500 gms of Fresh Paneer
  • 2 tablespoons of Milk Powder { this will help to bind the mixture together}
  • 2-3 Cardamon seeds crushed in a blender with 2 tablespoons of sugar
  • Almonds or Pistachios for Garnishing


  • Mash paneer coarsely and mix in the dairy whitener and Sweetened Condensed Milk in a big bowl.
  • Transfer the mixture into a thick bottom pan.
  • Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
  • Add cardamom powder and mix well.
  • Remove from the fire and spread onto a greased plate.
  • Sprinkle almonds or pistachios.
  • Cool and cut into squares.

Note: I have used a couple of tablespoons of sugar, since I wanted it a little more sweet.
So adjust sweetness according to your taste and preference.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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