Mamta's Kitchen

Kalakand - 2, A Quick Version

Kalakand Barfi L 2

Mamta Gupta

Top picture; Kalakand

Bottom picture; Kalakand is outer circle, Coconut burfi inside inside, with silver varak.

Kalakand is one of the oldest and most loved milk sweet from Rajasthan and Northern province of Uttar Pradesh in India. This is a very quick recipe, takes approximately 15 minutes to make from start to finish. It is called a milk cake in India, but it is not really a cake in the true sense of the word. Makes approximately 18 squares of 3 cm. each.


  • 250 gm. sweetened condensed milk

  • 250 gm. paneer, mashed or finely grated

  • 2 tbs. milk powder

  • 1/2 tsp. green cardamom (choti illaichi) powder

  • A few strands of saffron


  1. Grease a flat tray/plate and leave aside. Swiss roll type of tray will do.

  2. Place paneer, condensed milk and milk powder in a bowl and mix with a fork.

  3. Heat a heavy bottomed wok or kadhai and pour the mix in it. As it warms a little, add saffron threads and half of the cardamom powder.

  4. Now cook stirring non-stop, until it thickens and comes off the pan.

  5. Turn heat off and turn it over into the greased tray/plate.

  6. Press with a palette knife and spread evenly.

  7. Sprinkle the remaining cardamom powder and allow to cool completely.

  8. Cut into squares or diamonds and store in an airtight container/box. Eat within a couple of days of making it. It looses it’s softness when dry.

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