Nutty Kalakand

Nutty Kalakand


  • full cream milk 2 litre
  • almonds powdered 2 tbsp
  • lemon juice 2 tsp
  • powdered sugar 1/2 cups
  • cardamom powder 1 tsp
  • chopped pistachios. 1 tbsp
  • chopped almonds 1 tbsp


Boil 1 litre milk in a deep pan and make paneer by adding lemon juice.

When the milk curdles, strain it and wash the paneer well under a tap in a strainer to remove the sour taste of lime juice.

For the rest of 1 litre milk- make rabdi.

Boil the milk till it is reduced to half.

Add crumbled paneer and sugar, and cardamom powder.

Keep on stirring till it becomes lumpy and should be like khowa.

Add almonds powder and mix well.

Spread on a greased plate and pat lightly to get a 1-2 inch height of barfi.

After half an hour, cut into desired shaped pieces, and garnish with nuts and serve.

This sweet can be made in advance and it stays well for 2 days when refrigerated


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