How to make Kalakand - Who can resist rich milky granules compacted into squares of sweet satisfaction.

This recipe is from the book Mithai.

Main Ingredients : Milk (दूध), Alum (फिटकरी)

Cuisine : Rajasthani

Course : Mithais

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Kalakand checkout Chum Chum, Rasmalai, Instant Gulab Jamun, Milk Cake . You can also find more Mithais recipes like Fried Modak, Mysore Pak, Sugar Free Mathura Ka Pedha, Balushahi.

Kalakand Recipe Card


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kalakand Recipe

  • Milk 2 litres

  • Alum 1/8 teaspoon

  • Sugar 150 grams

  • Ghee 2 tablespoons

  • Liquid glucose 2 tablespoons

  • Pistachios finely chopped 20


Step 1

Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.

Step 2

Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.

Step 3

Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.

Step 4

Cut into squares and serve.

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