Kalakand Recipe with Paneer and Condensed Milk


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.


2 litres Milk 15-20
4 tablespoons sugar
1/4 tablespoon Alum crushed
1/2 tablespoon ghee


15-20 pistachios thinly sliced
Silver warq


  • Boil the milk in a large, thick-bottomed kadai till it thickens slightly. Add the alum (phitkari) to the thickened milk and stir continuously till the milk becomes grainy.
  • Cook till most of the moisture evaporates and a solid mass remains. Add the sugar and mix well.
  • Cook for five or ten minutes longer till the mixture thickens again. Grease an aluminium 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 few hours in a cool, dry place.

Kalakand Recipe with Paneer and Condensed Milk 5 of 5

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