Soft mouth melting milk cakes. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Buffalo milk, Crushed alum (phitkari)
Cuisine Uttar Pradesh
Course Mithais
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Select Taste
Level of Cooking Moderate
Others Veg

Ingredients list for Kalakand

  • 10 cups 2 (litres) Buffalo milk
  • 1/4 teaspoon Crushed alum (phitkari)
  • 1 1/3 tablespoons Sugarfree Natura
  • 1/2 tablespoon Pure ghee
  • For Decoration
  • 20 Pistachios thinly sliced
  • as required Edible silver foil (chandi varq)


  1. 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.
  2. 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.
  3. Add the Sugarfree Natura and mix well. Cook for five to ten minutes or till the mixture thickens again.
  4. 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.
  5. When completely set, decorate with silver foil and cut into sixteen squares or diamonds and serve.

Nutrition Info

Calories 2474
Carbohydrates 101.6
Protein 87.8
Fat 143.3
Other Fiber Calcium- 4214mg