kalakand recipe
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Kalakand recipe: A creamy Indian delight 2023

Indulge your taste buds in the rich and creamy world of Indian sweets with this homemade Kalakand recipe. In this comprehensive guide, we’ll walk you through the steps to create this delectable treat in your own kitchen. Say goodbye to store-bought sweets and hello to the authentic flavors of Kalakand.

Introduction of kalakand recipe

Indian cuisine boasts a treasure trove of delectable sweets, and Kalakand recipe holds a special place among them. This melt-in-your-mouth dessert is known for its smooth texture and rich flavor, making it a favorite during festivals and celebrations. By following our detailed instructions, you can bring the magic of Kalakand to your home kitchen.

The Charm of Indian Sweets

Before we delve into the recipe, let’s take a moment to appreciate the charm of Indian sweets. These desserts are not just culinary creations; they are an integral part of India’s culture and traditions. Whether it’s Diwali, Eid, or a wedding celebration, Indian sweets like Kalakand play a significant role in spreading joy and sweetness.


To get started with your Kalakand recipe adventure, gather the following ingredients:

For the Kalakand:

  • 1 liter of full-fat milk
  • 1/2 cup of sugar (adjust to taste)
  • 1/2 teaspoon of cardamom powder
  • 1/4 cup of chopped nuts (almonds, pistachios, or cashews)
  • A pinch of saffron strands (optional)
  • A few drops of rose water (optional)


Now, let’s dive into the step-by-step process of making Kalakand:

Step 1: Boil the Milk

  1. Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium-high heat.
  2. Once it starts boiling, reduce the flame to low and let it simmer occasionally and avoid scorching.
Boiling milk

Step 2: Condense the Milk

  1. As the milk simmers, it will gradually reduce in volume and thicken. This can take from about 30 to 45 minutes.
  2. Continue stirring to prevent the milk from sticking to the bottom of the pan.
Condensing the milk

Step 3: Add Sugar and Flavor

  1. When the milk has thickened considerably and reduced to about half its original volume, add the sugar.
  2. Stir well to incorporate the sugar into the milk.
  3. Continue cooking on low heat until the mixture thickens further and starts leaving the sides of the pan.
  4. Add cardamom powder, saffron strands (if using), and rose water for flavor.
Pouring sugar into a milk

Step 4: Garnish and Set

  1. Once the Kalakand mixture reaches the desired consistency (similar to a soft fudge), remove it from the heat.
  2. Transfer it to a greased plate or tray and spread it evenly.
  3. Sprinkle the chopped nuts on top and gently press them into the Kalakand.
  4. Let it cool for a few hours at room temperature.
Sweet dish-Kalakand


Your homemade Kalakand recipe is now ready to be served! Once it has cooled and set, cut it into squares or diamonds. This delightful dessert is perfect for special occasions or as a sweet indulgence after a hearty meal.



Making Kalakand recipe at home is a rewarding experience that allows you to savor the authentic flavors of Indian sweets. This creamy delight, with its rich texture and aromatic cardamom notes, is sure to be a hit with your family and friends. So, why wait for a celebration? Try making Kalakand in your own kitchen and spread the sweetness of Indian traditions.

In conclusion, preparing Kalakand at home is not just about making a dessert; it’s about creating a connection with the rich cultural tapestry of India. This creamy delight, with its luxurious texture and aromatic cardamom essence, embodies the essence of Indian sweets.

By following our detailed guide, you can confidently embark on a culinary journey that celebrates tradition and flavor. Whether it’s a festive occasion or a simple craving for something sweet, homemade Kalakand recipe offers a delightful solution.

So, why not bring the magic of Indian sweets into your own kitchen? Create this delectable treat, share it with loved ones, and experience the joy of sweet traditions. Happy cooking!

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