Recycled Kalakand

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 250 gms - soft fresh paneer, grated
  • 1/2 litre - whole fat milk
  • 4 to 5 - plain white mava burfees, grated
  • 2 to 3 tbsp - condensed milk or sugar as per taste
  • 2 pinches - alum powder
  • fresh rose petals (optional)
  • For Garnish:
  • crushed pistachios and almonds
  • silver foil (optional)

How to Make Recycled Kalakand

  • Put milk to boil in a heavy or non-stick pan.
  • When it boils for 5-7 minutes, add alum.
  • Stir and simmer for a minute.
  • Add paneer and mava, stirring continuously.
  • When mixture get thick, add sugar or condensed milk.
  • Continue to cook till the mixture is like a very soft lump.
  • Transfer to a shallow tray, spreading to a one-inch thickness.
  • Allow to cool for 10-15 minutes.
  • Apply silver foil and garnish with crushed nuts.
  • Sprinkle rose petals, and press down lightly.
  • Cut into squares and serve cold.