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Kalakand (Milk Cake)

Kalakand (Milk Cake)

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine India
Servings 4
Calories 335 kcal


  • 200g Chenna (Indian cottage cheese)
  • 200g condensed milk
  • ½ teaspoon cardamom powder
  • Chopped pistachios for garnish
  • Ghee or melted butter to grease the pan


  • Grease a small rectangular pan with a little melted butter or Ghee and set aside.
  • Put a non-stick pan on medium heat. Add home-made fresh Chenna and the condensed milk. Mix everything well and let it cook.
  • At first, the consistency will be little liquidy, but slowly it will start to thicken.
  • When the mixture starts to thicken, add cardamom powder, and stir constantly on medium-low heat so that it does not stick to the bottom.
  • When the mixture is thick enough (it can take about 16 minutes), turn off the flame and pour the mixture into the prepared pan.
  • Spread it evenly with a spatula. Sprinkle chopped pistachios on top and press them lightly with a spatula.
  • Let it cool down to room temperature and then put it in the fridge for one or two hours to set.
  • After it sets, cut it into small squares (I cut them into a diamond shape) to serve.