How to make Kalakand -

Soft mouth melting milk cakes.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Buffalo milk, Crushed alum (phitkari)

Cuisine : Uttar Pradesh

Course : Mithais

For more recipes related to Kalakand checkout Rabdi Burfi - SK Khazana, Makha Sandesh . You can also find more Mithais recipes like Sitaphal Basoondi Corn Halwa Mawa Burfi Khajoori Shahi Tukra


Kalakand Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Select Taste

Ingredients for Kalakand Recipe

  • Buffalo milk 10 cups 2 (litres)

  • Crushed alum (phitkari) 1/4 teaspoon

  • Sugarfree Natura 1 1/3 tablespoons

  • Pure ghee 1/2 tablespoon

  • For Decoration

  • Pistachios thinly sliced 20

  • Edible silver foil (chandi varq) as required


Step 1

Boil the milk in a deep non-stick thick-bottomed deep pan on medium heat, stirring continuously, for eight minutes or till it thickens slightly.

Step 2

Add the alum and stir continuously till the milk becomes grainy. Cook for twenty two minutes or till most of the moisture evaporates and a solid mass remains.

Step 3

Add the Sugarfree Natura and mix well. Cook for five to ten minutes or till the mixture thickens again.

Step 4

Grease an aluminum tray with ghee. Pour the milk mixture into the tray and level the surface. Sprinkle the sliced pistachios on top. Leave to set for a one hour in a cool, dry place.

Step 5

When completely set, decorate with silver foil and cut into sixteen squares or diamonds and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.