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Kalakand Milk Burfi Recipe / Milk Cake Burfi

Kalakand milk burfi recipe uses solidified milk & cottage cheese, sweetened with sugar and subtly flavoured with cardamom. This rich milk cake dessert is very popular dessert in India.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian
Servings: 10 to 12
Author: Padma


  • 1 ¼ Cup Khoya Click here for recipe
  • 1 Cup Chenna/Paneer Click here for recipe
  • 2 Tablespoons Ghee divided
  • ½ Cup Sugar you can increase by another 1/4 cup sugar if you want it very sweet
  • ¾ teaspoon Cardamom powder
  • Fistful of Pistachios or almonds thinly sliced


  • Crumble the khoya and chenna/paneer in a non stick pan and cook over low heat. It will become soft. Keep stirring it for 8-10 minutes.
  • Add powdered sugar, 1 tablespoon ghee and keep mixing till it is well combined. Cook for another 15 minutes.
  • Stir the mixture often so that it does not stick to the bottom of the pan.
  • The kalakand mixture will start thickening as it simmers and begins to cook.
  • Continue to stir vigoruously till it leaves the sides of the pan.
  • Add another tablespoon of ghee and mix.
  • When the mixture gets thickened well and looks like one mass, turn off the heat. it took me 15 minutes on a low heat.
  • Add cardamom powder and mix well.
  • Pour it into a greased shallow dish and flatten it to 1/2" thickness with the help of a greased ladle.
  • Garnish Kalakand Milk Burfi with sliced nuts and set for half an hour at room temperature. Cut into squares or any desired shape and serve. In case if you cannot slice the kalakand, then don't worry. you can just serve it with a spoon like halwa. it still tastes delicious.


1. Adjust sugar to suite your taste.
2. The trick to find if the kalakand is done is to bring the mixture to the centre and stick a ladle in it. If the ladle stands straight then the fudge is done, if it slants in any direction, then it’s still not done.
3. The time taken depends on the quality of your pan, pan thickness and size and heat intensity.
4. When done the mixture should have some moisture but should look dry.
5. Never add cardamom powder to any dessert while cooking or when it is very hot.
6. The prep time is given considering you have Khoya and Chenna/paneer ready on hands. Otherwise add another one hour to the prep time.
7. You can also buy readymade Khoya and paneer available from stores but I always recommend homemade!!