Delicious Ajmeri Kalakand recipe

Kalakand, or Qalaqand is a popular Pakistani and Indian sweet made out of solidified, sweetened milk and cottage cheese. It owes it origin to the milk-rich Braj area of western Uttar Pradesh. It is a very popular sweetmeat in North and East India, including Jharkhand, Orissa and Bengal and is reputed for its exquisite taste. The term qand in qalaqand is derived from the Arabic language and means sweets.

Kalakand, an exquisite milk-based sweet preparation is an interesting process. Concentrated called khoya and fresh paneer called chhana are mixed and simmered together with sugar to a luxurious thick, firmness. Depending on the Khoya (concentrated milk), Chhana (panner) ratio and sugar variety, kalakand is two types.
  • Milky white kalakand or simply Kalakand
  • Coral pink kalakand or roasted Kalakand or Ajmeri Kalakand.

Milky white kalakand: Three parts chhana and one part khoya together simmered slowly with white sugar for hours. Continuous stirring and low heat cooking result in a pure-white kalakand. I already explained how to preparew this Kalakand.

Ajmiri kalakand. Chhana and Khoya are in 1:1 or 1:3 ratio and unprocessed, old-world style red sugar (turbinado) sweetens and colors the kalakand. Find here is how I made it.

What do you need?

  • 2 litres Milk
  • 1/2 cup Sugar
  • 3 tsp Lemon juice for making paneer (or Citric acid)
  • 1 tsp sliced almonds or pistachio for garnishing
  • Silver foil (optional)

Directions to make Ajmiri Kalakand

  • Boil half of the milk in heavy bottomed pan over medium heat, stirring occasionally.
  • When the milk comes to a boil, add the lemon juice gradually and stir the milk gently.
  • The milk breaks up,then turn off the heat.
  • Sieve through muslin cloth, and allow to drain. The thick white milk paste is formed,is called PANEER (also known as CHANNA). Keep it aside.
  • Put the remaining milk in another heavy bottomed pan.
  • Once the milk starts to boil and lower the heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. This is KHOYA.
  • Make sure to frequently stir the milk as the milk burns easily in bottom of the pan and burn/black.
  • To the khoya, add the freshly prepared chhana (paneer) and sugar.
  • On low heat, continue to cook and stirring until it softly thickens into a lump. This process takes about 45 - 60 minutes.
  • Pour it over greased plate, and apply silver foil.
  • Let it evenly and allow to cool for about one hour. The mixture thickens and firms up even more on cooling.
  • Let it cool for about one hour.
  • Garnish sliced almonds or pistachio.
  • Cut the kalakand in squares or diamond shape (optional).


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