Originating from Uttar Pradesh, Kalakand easily makes it to everybody’s list of favourite desserts, including ours!

  • Serves : 10
  • Cook time : Less than 15 mins
60 calories saved


  • 10 cups (2 liters) buffalo milk
  • ¼ teaspoon crushed alum (phitkari)
  • 1⅓ tablespoons Sugar Free Natura
  • ½ tablespoon pure ghee
For decoration
  • 20 pistachios, thinly sliced
  • Chandi varq (edible silver foil), as required

Cooking tips

  • When completely set, decorate with silver foil to make it all the more presentable.


  • Boil the milk in a deep non-stick thick-bottomed deep pan on medium heat, stirring continuously, for eight minutes or till it thickens slightly.
  • Add the alum and stir continuously till the milk becomes grainy.
  • Cook for twenty two minutes or till most of the moisture evaporates and a solid mass remains.
  • Add the Sugar Free Natura and mix well. Cook for five to ten minutes or till the mixture thickens again.
  • Grease an aluminum 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 one hour in a cool, dry place.
  • When completely set cut into sixteen squares or diamonds and serve.

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