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5 from 3 votes

How to Make Kalakand / Milk Fudge

Kalakand- Indian milk fudge made with condensed milk and cottage cheese.

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Desserts/Sweets/Mithai, Festive Recipe
Cuisine: Bengali Cuisine
Keyword: kalakand
Servings: 24 people
Author: Anjana Chaturvedi


  • 2 liter Full fat Milk
  • 400 ml Milkmaid /condensed milk
  • 3 tbsp Milk Powder / Doodh Ka Powder
  • 1/2 tsp Citric Acid/nimbu phool/taatri
  • 1/2 tsp Cardamom Powder / Elaichi Powder
  • 15 Pistachio / Pista
  • 3 Silvar leaf/ Chaandi ka vark


  • In a heavy bottom pan add milk and let it come to a boil.Mix citric acid in 1.5 tbsp of water and mix well and keep aside.

  • When milk start boiling add the dissolved citric acid in it.Cook on low flame till the milk curdle completely.

  • Put a muslin cloth over a strainer and strain the curdled milk in it.Wash it well with fresh water to remove all the traces of citric acid .

  • Tightly tie the cloth and put some weight over it to strain the whey.wait for around 15 minutes.

  • In a nonstick pan or heavy bottom pan add the condensed milk and heat it for a minute.Add crumbled paneer(no need to mash the paneer,just crumble it) in it and cook on medium heat for 5 minutes .

  • Keep stirring the mixture otherwise it may stick to the bottom of the pan and burn.

  • Now add milk powder and cook till the mixture started to thicken and started leaving the pan and looks lumpy like a dough.Add chopped pistachio and cardamom powder.

  • Spread the mixture in a greased plate and level it with a greased spatula.The thickness of kalakand should be around 1/2 inch .

  • Apply silvar vark or sprinkle some chopped nuts over it.Let it set for minimum 25- 30 minutes.

  • Cut into pieces and serve.


You can also use vinegar or lemon juice to curdle the milk instead of citric acid .
Can also add some rose water or kewra water instead of cardamom powder.