Monday, 28 September 2015


Festivity knocking at the door, how can we stay away from sweets. From Durga Puja to Diwali we will indulge in celebrations and sweets. Every part of India rejoice over fun, food and frolic in their own way, following their own custom. Those who stay abroad? We too safeguard our culture and upheld our tradition, whichever part of the world we are. Like many others, I too feel, it is very essential to stay attached to our roots and imbibe that culture and values in our kids. How much they take it is up to them but we should not be miser in out efforts.

I do not know about other cities abroad, but we are at certain advantages living in Singapore, we always feel at home. There are 4 Durga Pujas happening, The Diwali Bazaar already started displaying beautiful puja samagris and home decors. It is altogether a feel good factor. There are a variety of air flown sweets we get.... courtesy ...a well known super market. There is also a sweet shop selling a variety of fresh ones. Inspite of all these, we love preparing fresh at home. I feel I may not be able to do the complex ones, lets choose the simple ones and enjoy doing them. Hence I prepared these KALAKAND yesterday evening. They were fresh and tasty, I was satisfied. Let us do it.

Milk : 1lt + 500 ml
Fresh Cream : 100 ml[we can opt this out, in that case we increase that 500ml to 1lt]
Milk Powder : 3tbsp
Sugar : 1 small cup
Cardamom Powder : 1/2tsp
Lemon Juice : 2tbsp
Ice Cubes : 1small cup
Pistachios to garnish

Pour 1lt milk in a heavy bottomed pan. Once it comes to boil, pour the lemon juice,stir. As it starts curdling, switch off and pour the ice cubes to prevent the paneer been hardened.

Once cool, strain the paneer through a clean white cloth, tie it and hang for 30 minutes to drain off the excess water. Transfer to a bowl and lightly crumble. Do not mash.

In another vessel boil 500 ml milk and reduce to 300 ml. Let cool.

Mix together paneer, boiled milk, milk powder, sugar and cardamom powder.

Heat a wok and pour the mixture. Now we need a little patience. We keep on stirring at low heat till it gets sticky and starts coming out from the surface of the wok.

Pour into a greased plate, press with ladle to level. Let cool, refrigerate for 1hour. Now take out and cut into desired shapes. Garnish as you wish.

Enjoy freshly made Kalakand at home.


  1. Wow! This kalakand looks heavenly, Soma! So delish!

  2. Mouthwatering..I m a big fan of ur dishes chef Soma..It looks so classic & super yumm :)

    1. Dear Chef and Friend ....the love is mutual....big thanks