Kalakand Milk Burfi, How to make Kalakand Kalakand Recipe

by maria updated August 20, 2014

Kalakand Milk Burfi, How to make kalakand milk burfi at home: Kalakand (milk barfi) 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 and some more festive occasions in India. This sweeti is soft, tempting, healthy, tasty and is my favorite now.  Thanks to my  friend Swasti Arya I made an attempt to this special dessert. Hope Swasti Arya you like this recipe do lemme know your views :) Also the name heavenly as it tastes so yum that one can't stop eating it.

Kalakand (milk burfi) 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.

Kalakand Milk Burfi

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 NeurisBengali SandeshRagi Wheat LadooDudhi 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.

Kalakhand Milk Burfi

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.

Kalakhand Milk Burfi

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

Kalakhand Milk Burfi

4. Your chenna (cottagecheese) is ready.

Kalakand Milk Burfi

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

Kalakhand Milk Burfi

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

Kalakhand Milk Burfi

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.

Kalakhand Milk Burfi

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.

Kalakand Milk Burfi

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

Kalakand Milk Burfi

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.

Kalakand Milk Burfi

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, mohanthalboondi ladoo, shankarpali ,phirnibasundi and nankhatai.

Kalakand recipe details listed below:

3.0 from 1 reviews
Kalakand Milk Burfi - Raksha Bandhan Recipe
 
Prep time
Cook time
Total time
 
Kalakand is sweet, soft, tempting, healthy, tasty and is my favorite now. his is purely made with milk, chenna and sugar.
Author:
Recipe type: dessert, sweet
Cuisine: Indian Cuisine
Serves: 6 to 7 servings
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 ltr fresh thick milk
  • 4 tbsp sugar Or as sweetness required
  • 3 tbsp lime juice
  • ½ tsp cardamom powder
  • a pinch of nutmeg powder
  • 2 tbsp heaped milk powder
  • nuts for decoration (optional)
  • frozen mango pulp (optional)
  • a pinch of salt (optional)
Instructions
  1. Take 600 ml milk in a heavy bottomed sauce pan. Keep the heat on medium heat Or low mode. Allow the milk to boil.
  2. Once milk comes to a boiling point. Pour lime juice to it. Keep stirring for a minute more.
  3. 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.
  4. Ensure muslin cloth covers the vessel from all sides. Now pour the chenna mixture over the cloth. Sieve through the cloth and press out the excess water.
  5. You can keep a heavy object on the chenna this would help to extract excess water from it.
  6. Your chenna (cottage-cheese) is ready.
  7. Unwrap the cloth and mash the paneer into tiny crumbs. Keep it aside.
  8. Take another heavy bottomed saucepan. Add rest of 400 ml milk to it.
  9. Keep heat on medium mode.
  10. Add homemade fresh chenna to it. Also add sugar.
  11. Keep stirring with a big spatula Or spoon until sugar dissolves.
  12. Add milk powder now.
  13. Now let this mixture boil for another 20-25 mins Or until milk thickens and resembles soft lumps. Also keep stirring and be patient :)...
  14. Lastly add salt, cardamom-nutmeg powder to it.
  15. Also once it's done the mixture will start leaving the vessel edges.
  16. Pour this mixture into a greased plate Or vessel. Now cut them into diamond shape Or square shapes. Decorate with chandi (silver) varak Or with some nuts. You could also decorate with rose petals.
  17. Alternatively you could take small glasses Or cups. Add frozen mango puree upto half glass. Then add the kalakand to the rest of glass. Place in the fridge for an hour Or so.
  18. Serve chilled on a platter with other festive sweets. Cut them into diagonal squares or diamond shape.
Notes
1. If you are lacking on time you could use readily available malai paneer and follow the same procedure.
2. Also you could use 4 to 5 tbsp condensed milk instead of sugar.
3. Some people also add saffron infused milk for yellow colored kalakhand.
4. If you want more quantity just double up the quantity and make the kalakand.
5. I have added mango puree it's optional. You could add berry puree, orange puree, banana puree, avocado puree any fruit puree you like. But the puree has to be frozen.


{ 10 comments… read them below or add one }

dks September 9, 2014 at 10:18 am

Hi;
Wanted to know if kalakand can be made with fresh cream or ghar ki malai ? Will it give the same result?

Reply

maria September 9, 2014 at 10:48 am

Disha malai bought from store have different texture and home made has a different texture. Better would be to use a full fat milk.

Reply

Kitchen Queen August 20, 2013 at 2:59 am

love kalakand, always make it whenever milk is about to go bad, love your presentation too. visit me when you get a chance.

Reply

maria August 20, 2013 at 1:49 pm

Thanks for dropping by will surely visit your blog soon and thanks :)

Reply

Wandered By... September 26, 2011 at 9:50 am

I always knew it was an easy dish but never knew the exact steps for making kalakhand. Thank you for sharing this. Its much easier in my head now.

Reply

maria September 26, 2011 at 10:09 am

Hey thanks do try them for sure :)

Reply

Rachana August 5, 2011 at 10:15 am

hey..,,i never knew that making kalakand would be such a simple task…. actually my dad loves kalakand so m gonna try it really soon … hope he would love it !!

Reply

maria August 5, 2011 at 2:23 pm

Hey Rachana,

DO try them and lemme know your fathers reaction. Would love to hear from you :)

Cheers,
Maria

Reply

Hester Casey @ Alchemy in the Kitchen July 30, 2011 at 10:15 am

This is such an interesting dish. Love the way you’ve made the cheese, and the lime is a lovely flavour in this dessert.

Reply

maria July 30, 2011 at 12:54 pm

Thanks Hester do try them :)

Reply

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