Monday, October 7, 2013

Kalakand (milk burfi)

I have a recent request to make an Asian dessert, and so I decided to make Kalakand, an Indian sweet which is similar to burfi.  Burfi is one of my mother in law's favorite desserts, introduced to her by close friends from Delhi years ago and so I decided to try it out and give some to her as a treat.

 Kalakand, like burfi is made from mostly from milk solids and sugar.  The difference is in the way the milk solids are taken from the milk.  In Kalakand, the fats in whole milk are solidified using lemon or lime juice, making a basic cheese (paneer).  In burfi, the fats in whole milk are solidified by boiling the milk for a long time, reducing the liquid until only the solids are left (khoya).

I thought for trying it out the first time, the best method to get milk solids was through curdling the milk, since it was less time consuming and easier to achieve.  It is so similar, that in many recipes online, it is used interchangeably with burfi, so why not make kalakand?



1 litre of whole milk

3-4 tbsp fresh lemon juice

4 tbsp whole milk powder

6 tbsp powdered sugar

1/4 tsp cardamom powder

2-3 tbsp ghee (clarified butter is fine)

1 tbsp chopped pistachios *optional*


*this recipe yields very little (about 3"X3"  and about 3/4" thick), so if you want a 9" pan of Kalakand, it is best to quadruple the recipe, to make sure there is enough.



In a heavy bottom pan, stirring constantly, simmer 1 litre of whole milk.

As the milk is coming to a simmer, slowly add the lemon juice to curdle the milk.

When the milk is separated, strain the solids through a mesh sieve.  Let drain for 3 hrs.  The solids are now called paneer.


Put the paneer into a bowl and add the powdered whole milk and sugar and knead into a dough.

In a pan heat the ghee and add the paneer mixture.

Stir fry on low heat until ghee separates, remove from heat.

Add cardamom powder, mix and allow to cool a bit.

When cooled a bit, press into pan.

Press chopped pistachios onto the top of the kalakand *optional*

Wait 1-2 hrs to allow to cool completely.
Cut into squares and enjoy


This is a very rich and tasty dessert often served at Indian celebrations.  It comes in many colors, flavours and styles, including being decorated with real edible silver foil.



  1. interesting, I never would have thought curdled milk would make a yummy dessert

  2. Yes, curdled milk can make lots of tasty things (like ricotta cheese) if it is done right.
    As opposed to sour milk, which is a bacterial reaction, adding lemon juice to hot milk causes the ph to become more acidic and causes the protein molecules in the milk to cling together and curdle almost immediately. Also, there is no sour taste to the curds, they have a dairy taste, like cream.