As Diwali is around the corner,I want to post some traditional Indian sweets and therefore made this sweet few days ago and it vanished right away after clicking the pic around 10 p.m. Though the recipe seems long, it is very easy to make it. All you need is paneer,khoya ,sugar and lil bit of ghee. I believe,in all Indian households,paneer is a frequent item for cooking and therefore we make it regularly @ home. Here I've given one easier version of making khoya,that just takes 2 minutes to put together the ingredients and rest is the cooking time.In the end, u can have a easy peasy kalakand which is really really delicious.

Yields 6 pieces
Paneer --225 gms
Khoya/mawa -- 1 cup,grated
Milk -- 1/4 cup
Sugar-- 11/4 - 11/2 cups (add acc to taste)
Ghee -- 11/2 tbsp+ more for greasing
Pistachios,badam -- 3 tbsp chopped,for garnishing

Method :
  • U may use either home made or store bought paneer.For home made paneer,instructions are as follows
For Paneer: (for this recipe we need )
Milk (2%) -- 1 1/2 l
Lemon juice --3 tbsp (mixed with 1/4 cup of water)

** Refer here to make homemade paneer

  • U may again use either home made or store bought khoya. For home made khoya,instructions are as follows

For Khoya/Mawa (Tradional method) :
** Refer here
Instant khoya/mawa ( Easy method) :
Milk powder-- 1 cup
Milk -- 3 tbsp
Ghee -- 1 tsp                                           
          * Mix ghee .milk powder and combine well.
          * Add milk little by little and form a smooth dough. It's ok,if it sticks a little.
          * Transfer this dough to a thin muslin cloth and tie it's ends.
          * Keep this bag inside a stainless steel bowl .Fill the pressure cooker with an inch or two of water and
              place the trivet in the center. Now place the bowl on top of the trivet .
          * Remove the "weight" from the pressure cooker lid and close the pressure cooker with the
              no-weight lid.
          * Cook for 15 to 20 minutes and remove the bag from the silver bowl. Untie the bag and take
              the khoya out. Store it in a refrigerator after it cools down for future use.


  • Heat a non stick kadai and melt the ghee. Add the grated khoya,milk. Stir well until the khoya incorporates thoroughly.
  • Now crumble the paneer and add it to the khoya.Combine well.
  • Keep the flame in medium flow. Now add the sugar and stir continuously.
  • The mixture would look watery now and keep on stirring the mixture for 7 to 10 minutes.
  • At one stage,the mixture would become a solid mass and will be very thick,not sticky with the pan like halwa.
  • Grease the plate with ghee and transfer the mixture to the plate. Even them to have an inch thickness and top it with the chopped nuts,press it down with a light hand.

  • Make cuts very lightly and let it cool down completely. Cut into squares and serve. Refrigerate the remaining for longer shelf life. 
  • Recipe for instant khoya is adapted from here
  • Traditionally pistachios are used for garnishing but I've used cashew and badam flakes as my nearby shop let me down from stocking it.
  • If you have any doubts,do drop a comment here and I'll get back to u ASAP.


  1. wow dear,very tempting...this is my akka's fav sweet...will pass ur link to her:)

  2. so yummy and simple way to make Kalakand

  3. very delicious kalakand,i wish I could grab one now

  4. aah; i love kalakand; this looks swell

  5. that looks divine. so well made.

  6. Diwali sweetsaa,kalakand kalakuthu Shobana, super tempting squares.

  7. Absolutely delicious shobana...For sure it is a winner recipe..

  8. Ooh am drooling here. Looks awesome

  9. Kalakhand is my absolute fav of sweets - love it! and your recipe makes me want to eat so much of it right now!

  10. Looks yum...Happy to follow you...:)will be glad if you follow back...

  11. Looks delicious and superb..will try your version of instant khova.

  12. hi it looks delicious, i have one doubt,for preparing khoya we need to keep it in silver bowl only not in steel bowl?

  13. It looks delicious, i have one doubt, for preparing khoya we need to keep it in silver bowl only, not in steel bowl?

  14. Hi Sujatha, thanks for dropping b, I meant to say stainless steel bowl only.




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