Kalakand recipe

Kalakand also known as sandesh is a very popular and delicious Indian sweet made from sweetened condensed milk, cottage cheese and milk powder. It is a very easy recipe made from just 3 ingredients and with much less effort. An ideal sweet for festivals or any special occasions.


  • Paneer or cottage cheese - 250 gms
  • Condensed milk - 200 gms
  • Milk powder - 2 tablespoons
  • Cardamom powder - 1/4 teaspoon
  • Few almonds and pistachios for garnishing


Step 1

HOW TO MAKE PANEER KALAKAND RECIPE Soak the pistachios in hot water for 2-3 minutes. IMG_5008 Drain the water and remove the skin of pistachios. Chop them into small pieces. Also chop the almonds into pieces and set aside.

Step 2

Take a cake tin and smear ghee on the surface of the tin. Apply butter paper inside the tin and again apply ghee on the butter paper too. Keep it ready. IMG_5010 IMG_5011

Step 3

Grind the paneer in a mixer to a coarse paste or crumble the paneer pieces by hand. Set aside. IMG_5012

Step 4

Heat a heavy bottomed pan on a low flame. Add the crumbled paneer, condensed milk and milk powder and mix well. Keep stirring continuously to prevent burning at the bottom of the pan. IMG_5013

Step 5

Cook for few minutes. The mixture will start thickening. Add cardamom powder and mix well. IMG_5014

Step 6

Once the mixture starts leaving the sides of the pan, transfer the mixture to the prepared tin and spread evenly with a ladle. IMG_5015 IMG_5016

Step 7

Allow the kalakand to cool for a while. Garnish kalakand with chopped almonds and pistachios. Cut them into desired pieces. Remove the kalakand from the tin. Separate the pieces and arrange them in a serving plate. IMG_5017

Step 8

Serve delicious kalakand during festivals or parties and enjoy. IMG_5029

Step 9

NOTES : Always use fresh paneer for making kalakand as sour paneer gives a different taste. It is a good option to use sweetened condensed milk as it is readily available in the market and can make kalakand quickly. You can use different cookie cutters to give attractive shape to kalakand and present it beautifully during festivals or special occasions. Ensure to stir the mixture continuously to avoid burning at the bottom of the pan. Grind the paneer to a coarse and grainy paste and not very smooth paste. This gives a good texture to kalakand.

15 Responses to Kalakand recipe

  1. trupti patel says:

    Awesome n appreciable…technique of recepie presentation….lovely n easy too tips…making the recepie 100percent…..

  2. Omprakash Jain says:

    Beautiful technique used for preparing Kalakand

  3. simmi says:

    vry nyc,i tried

  4. swapnali says:

    Looks yummy..
    Will definitely try this recipe…

  5. swapnali says:

    Milkmaid n condensed milk both r same or different

  6. joyce says:

    Would you please specify what kind of paneer? From Indian grocery store or ricotta cheese will work? Please reply.

    • Charulata says:

      You can use the normal paneer which you will get in any Indian grocery store. The option of using Paneer is better than ricotta cheese for making this dish.

  7. priya says:

    I love kalakand…its so smooth in texture….

  8. sripriya says:

    Awesome charu

  9. sharan says:

    if i want to apply cottage cheese then how to i use it

Leave a Reply

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