Kalakand / Indian Milk Fudge

Course: Dessert
Cuisine: Indian
Author: Neha Mathur


  • Milk - 2 liter
  • Lemon juice - 2 tsp
  • Sugar - 1/2 cup powdered
  • Cardamom powder - 1 tsp
  • Ghee - 1/2 tsp
  • Pistachios - 8-10 slivered
  • Silver foil optional


  1. Divide the milk equally in two pan.
  2. Heat one pan till the milk is reduced to half.
  3. Bring the milk in the other pan to a boil.
  4. When the milk comes to a boil, simmer the heat.
  5. Add lemon juice to the milk.
  6. The milk will curdle.
  7. Switch off the gas and drain the milk in a cotton cloth.
  8. Bring the sides of the cloth together and drain all the whey from the chenna.
  9. Run the cloth under fresh water to remove any trace of lemon from it.
  10. Add this paneer in the other pan when the milk has reduced to half.
  11. Cook till the mixture starts to leave the sides of the pan.
  12. Add sugar and cook for another 2-3 minutes.
  13. Add cardamom powder.
  14. Grease a plate with ghee.
  15. Pour the mixture in the greased plate and spread evenly.
  16. Garnish with pistachio slivers and silver foil.
  17. Let the kalakand set.
  18. When set, cut into small pieces.
  19. It can be stored in an airtight container for 2-3 days in refrigerator.