Copy Icon
Twitter Icon


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 1/2 litre milk

  • 1 1/2 tbsp vinegar

  • 200 gms milkmaid

  • 4 nos green cardamom

  • 1 tbsp sugar

  • 7-8 nos cashew

  • 7-8 nos pistachio


  • In a bowl add 1 2 lit of milk and let the milk boil properly
  • When bubbles start forming in the milk add vinegar to it and let the milk split and switch off the gas
  • Now strain the paneer with the help of a strainer
  • Let it sit like this for half an hour
  • Now crumble the paneer with hands
  • Crush the cashews and pistachios with the help of a mortar and pestal
  • In a nonstick kadai add paneer milk maid and sugar and mix properly
  • Now put the kadai on gas
  • Keep the flame low to medium
  • Start cooking the mixture
  • First it will be watery
  • But soon it will start to come up as a dough
  • It will take 15 to 20 mins
  • While cooking after 10mins add green cardamom powder to it and cook again
  • In the mean time grease a plate and spread a butter paper
  • After the mixture firmed as dough pour it over the butter paper
  • Smoothen the surface with the help of a spoon
  • Now spread crushed cashews and pistachios on the kalakand and press little
  • Then let the hot kalakand come down to room temperature
  • Then keep it in fridge for 3 to 4 hours
  • Then cut the kalakand and serve