Creamy and Rich Homemade Kalakand Recipe

45 minutes


serves 6

Kalakand is a popular Indian sweet made from milk, sugar, and sometimes additional flavorings like cardamom or saffron. 

You can make a simple version of kalakand at home using just three ingredients: full-fat milk, sugar, and ghee. 

Here’s a step-by-step instructions on how to do it:

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Adjust Servings
1 Packet Full Fat Milk buy fresh
5 TBSP Sugar
3 TBSP Ghee
For Dressing
Cardamom or Elachi Powder



Boil the Milk:

Pour the full-fat milk into a heavy-bottomed pan or a non-stick pan. Use a larger pan as the milk will boil and froth. Bring the milk to a boil over medium-high heat, stirring frequently to prevent it from sticking to the bottom or overflowing. Once the milk comes to a boil, continue on medium heat and start stirring.
Stir to avoid scorching.
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Add Sugar:

When the milk has boiled, add the sugar to it. The sugar will dissolve and the mixture will start becoming slightly runny.
Continue cooking, and stirring continuously.
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Reduce the Milk:

Keep simmering the milk until it reduces to about half its original quantity. This process may take around 15-20minutes.
Keep scraping the sides of the pan and stirring occasionally to prevent the milk solids from sticking to the sides.
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Keep Stirring:

The mixture will start to thicken and will leave the sides of the pan and you'll notice the mixture changing color and texture.
Optional: Add Cardamom or Elachi powder and mix.
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Add Ghee:

Now, add 1-2 tablespoons of ghee to the mixture. This will give the kalakand a nice aroma and flavor.
Stir well to incorporate the ghee into the mixture.
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Set the Kalakand:

Continue to cook and stir until the mixture thickens to the desired consistency. It should be thick and not too runny.
Trick: To check the consistency, take a small amount of the mixture and drop it onto a greased plate. If it sets well and doesn't spread, it's ready.
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Shape and Garnish:

Remove the pan from the heat. Transfer the hot mixture to a greased plate (ghee plate) or tray. Flatten and shape it with the back of a spoon or a spatula.
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Cool and Cut:

Allow the kalakand to cool down at room temperature for about 30minutes. Once it cools and sets completely, cut it into pieces or squares as you wish to serve.
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Your homemade kalakand is ready to be served. Garnish it with chopped nuts like almonds or pistachios if desired.
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Store any leftover kalakand in an airtight container in the refrigerator. It will stay fresh for a about 10 days.
Enjoy your homemade kalakand! It's a delightful sweet treat for special occasions or as a dessert.
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Kalakand is a popular and delicious Indian sweet made from milk and sugar, and it offers both flavor and nutritional benefits when consumed in moderation. Here are some benefits of eating kalakand: Rich in Calcium: Kalakand is primarily made from milk, which is an excellent source of calcium. Calcium is essential for maintaining strong bones and teeth, and it also plays a crucial role in muscle function, nerve signaling, and blood clotting. Source of Protein: Milk is a good source of high-quality protein, and kalakand retains some of this protein content. Protein is essential for tissue repair, muscle development, and overall growth and development. Energy Boost: Kalakand is a calorie-dense sweet due to its milk and sugar content. It provides a quick source of energy, making it suitable for those who need an energy boost. Rich in Vitamins and Minerals: Milk contains various vitamins and minerals, including vitamin D, vitamin B12, phosphorus, and potassium. These nutrients are important for various bodily functions, such as immune support, red blood cell production, and maintaining healthy blood pressure. Kalakand is a popular and delicious sweet with a unique texture that combines the creaminess of milk with the sweetness of sugar. It can satisfy sweet cravings and is often enjoyed as a dessert.

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