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5 from 1 vote


A rich , delicious milk based dessert, made with full fat milk and cottage cheese is flavoured with cardamom and  garnished with nuts.
Course Dessert, Sweets
Cuisine Indian, Rajasthan
Keyword Diwali, Holi, Kids Recipes, Sweets
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 Pieces
Calories 145kcal
Author Muktha H S


For making Cheena / Paneer

  • 1 litre Full Cream Milk or 1 Cup Paneer grated
  • ½ teaspoon Lemon Juice

Other Ingredients:

  • 500 ml Full cream milk
  • Cup Sugar
  • 8 no Pista unsalted , sliced or chopped
  • 5 no Almonds , Sliced
  • ¼ teaspoon Cardamom Powder
  • ½ teaspoon Milk Masala Powder ,optional
  • Ghee/ Clarified butter for greasing


To Make Paneer / Chenna

  • Boil 1 Litre Full cream milk, once boiled add 1 teaspoon of Lemon juice , allow it to curdle.
  • Wash with cold water, strain whey water and extract paneer/chenna and keep it aside.
  • Gets approximately 1 cup of cottage cheese/paneer.

For making Kalakand

  • Take a thick bottom pan/non stick pan add ½ litre of milk and bring it to boil.
  • Reduce heat and on a low flame keep stirring till it condenses to half and becomes thick.
  • Add prepared paneer/cheena to condensed milk stir continuously and cook till mixture thickens and looks grainy.
  • Add Sugar and mix well, cook till it reaches a barfi consistency.
  • Add cardamom powder and chopped nuts mix well. 
  • Turn off the heat.
  • Pour the mixture on a prepared greased tin, and cut into squares and serve.


  • If not using Milk Masala then you can increase the amount of cardamom powder to ½ Tsp
  • You can use store bought paneer too,thaw paneer completely and blend it too smooth in that case.
  • You can use condensed milk and milk powder along with paneer. But for authentic taste ,you need to use full cream milk.
  • This has short shelf life for 4-5 days ,when refrigerated in a airtight container.


Calories: 145kcal