Trending News Guru

“Recipee:Paneer Kalakand “

“Recipee:Paneer Kalakand “

Paneer Kalakand is a popular Indian sweet made from paneer (Indian cottage cheese) and condensed milk. It has a rich, creamy texture and a delightful taste.

Preparation Of Paneer Kalakand:


  • 400 grams paneer (Indian cottage cheese), grated or crumbled
  • 400 grams sweetened condensed milk
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron (optional)
  • Chopped nuts (such as almonds or pistachios) for garnish


  1. Prepare Paneer: If you’re using store-bought paneer, grate or crumble it. If using homemade paneer, ensure it’s well-drained and crumbled.
  2. Cooking Process:
    • Heat a non-stick pan or a heavy-bottomed pan on medium heat.
    • Add the crumbled paneer and condensed milk to the pan.
    • Stir continuously to prevent the mixture from sticking to the bottom of the pan.
    • Cook until the mixture thickens and starts leaving the sides of the pan. This usually takes around 15-20 minutes. The mixture should have a grainy texture.
  3. Add Flavors:
    • Once the mixture thickens, add cardamom powder and saffron threads (if using). Mix well.
  4. Set Kalakand:
    • Transfer the mixture to a greased plate or tray. Spread it evenly using a spatula or the back of a spoon.
    • Garnish the top with chopped nuts, gently pressing them into the mixture.
  5. Chill and Cut:
    • Let the kalakand cool down to room temperature.
    • Then, refrigerate for a few hours until it sets completely.
    • Once set, cut the kalakand into squares or diamond shapes using a sharp knife.
  6. Serve:
    • Serve the delicious Paneer Kalakand as a dessert or sweet treat.


  • Make sure to use a non-stick pan or a heavy-bottomed pan to prevent the mixture from sticking and burning.
  • You can adjust the sweetness according to your taste preference by adding more or less condensed milk.
  • For variation, you can add other flavorings such as rose water, kewra water, or nutmeg.
  • Saffron adds a nice aroma and a subtle flavor to the kalakand. If you don’t have saffron, you can skip it.
  • Store Paneer Kalakand in an airtight container in the refrigerator. It stays fresh for a few days.
  • Enjoy this delightful Indian sweet with friends and family on special occasions or festivals!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *