By Smriti Dey
March 30, 2026
Kalakand is a milk-based sweet from eastern India, mainly West Bengal and Orissa, that differs from other milk sweets because of its fresh, grainy texture. It achieves a soft consistency by combining chenna with reduced milk. The sweetness stays mild, allowing the flavour of milk to dominate instead of sugar.
1 litre full-fat milk 200 g fresh paneer, crumbled 3–4 tablespoons sugar ¼ teaspoon cardamom powder 1 tablespoon chopped pistachios or almonds
Pour the milk into a wide, heavy pan and simmer on medium heat, stirring often, until it reduces slightly.
Add the crumbled paneer and mix well, letting the mixture cook until it turns grainy.
Add sugar, then continue cooking, stirring continuously, until the mixture comes together and leaves the sides.
Mix in cardamom powder and switch off the heat once the texture looks moist but set.
Transfer to a greased tray, level the surface, garnish with nuts, and allow it to cool before cutting.