Kalakand Milk Burfi Recipe, How to make Kalakand Recipe | Kalakand Recipe

Kalakand milk burfi recipe a traditional Indian sweet also known as milk cakes ! When is Kalakand Milk Burfi made? Mostly made on Janmashtami (Lord Krishna’s birth), Durga puja, Raksha Bandhan, Diwali and some more festive occasions in India. This sweet is soft, tempting, healthy, tasty and is my favorite. 

There are lots of ways to make Kalakand Milk Burfi. However like usual I have chosen the tough way to make it. So please be patient while making this milk barfi. This is purely made with milk, chenna and sugar. What is chenna its Indian Cottage Cheese made home. You could also call use ready cottage cheese from the market. However making chenna (paneer) home is different fun. I have changed the pictures of this recipe as didn’t liked the previous pics. So I have slightly modified the recipe and pictures.

Also you could replace sugar with condensed milk and also add some milk powder. If you add milk powder the milk thickens much faster. Although I haven’t used I will still encourage you to use milk powder as the milk thickening process takes real long time. So if you add milk powder the time consumed will be much lesser. But this choice I leave upto you :)…

This Kalakand milk burfi comes with a twist. Instead of spreading them on a platter have shaped them in small tequila glasses. Also further to enhance its flavor and presentation have added frozen mango puree. This is optional you could go the regular plain jane way Or stylish way upto you 😉

If you looking for more festive sweets then do check Karanji Goan Neuris, Bengali Sandesh, Ragi Wheat Ladoo, Dudhi Halwa and Doce de grao

Honestly I had great fun styling kalakand and mangoes just give a tangy sweet flavor. Loved the dessert. Do try something unique on occasion of Raksha Bandhan!

Kalakand Milk Burfi step by step recipe follows. 

1. Take 600 ml milk in a heavy bottomed sauce pan. Keep the heat on medium Or low mode. Allow the milk to boil. Once milk comes to a boiling point. Pour lime juice to it. Keep stirring for a minute more.

2. Switch off the gas and let the chenna settle down. You can allow the mixture to cool down. Now take a muslin cloth. Place it  on a vessel. Ensure muslin cloth covers the vessel from all sides. Now pour the chenna mixture over the cloth. Sieve through the cloth and remove the excess water.

3. You can keep a heavy object on the chenna this would help to extract excess water from it.

4. Your chenna (cottagecheese) is ready.

5. Unwrap the cloth and mash the paneer into tiny crumbs. Keep it aside.

6. Take another heavy bottomed saucepan. Add rest of 400 ml milk to it. Keep heat on medium mode.

7. Add homemade fresh chenna to it. Also add sugar. Keep stirring with a big spatula Or spoon until sugar dissolves. Add milk powder now and keep stirring one of the most difficult part.

8. Now let this mixture boil for another 20-25 mins Or until milk thickens and resembles soft lumps. Also keep stirring and be patient :)… Lastly add salt, cardamom-nutmeg powder to it.

9. Also once it’s done the mixture will start leaving the vessel edges. Pour this mixture into a greased plate Or vessel.

10. Now cut them into diamond shape Or square shapes. Decorate with chandi (silver) varak Or with some nuts. I never had varak available at home hence topped with rose petals. Alternatively you could take small glasses Or cups. Add frozen mango puree upto half glass. Then add the kalakand in the rest of the glass. Place in the fridge for an hour Or so.

Your Kalakand Milk Burfi is ready. Serve chilled on a platter with other festive sweets. Cut them into diagonal squares or diamond shape.

If you are looking for more festival sweets then do check gulab jamun, mohanthal, boondi ladoo, shankarpali ,phirni, basundi and nankhatai.