Kalakand (Milk Burfi)

Recipe by
Total Time:
15-30 minutes
Rated 5 based on 100 votes
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

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  • 2 lt - Milk
  • 1/2 to 3/4 - cup Sugar
  • Chopped nuts to decorate (pista, almonds)
  • Silver foil (optional)
  • 1/2 tsp - citric acid dissolved in 1/2 cup water.

How to Make Kalakand (Milk Burfi)

  • Boil half the milk and add the citric solution as it comes to boil.
  • Switch off gas.
  • Once the chenna settles. sieve through muslin cloth, press out excess water, take in a plate and press down.
  • Do not knead.
  • Put the remaining milk in a heavy pan and boil to half.
  • Add the chenna and boil till the mixture thickens, stirring continuously.
  • Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
  • Set in a tray, apply silver foil and sprinkle the chopped nuts.