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  • 200 ml Prabhat sweetened condensed milk
  • 250 gm Prabhat paneer
  • 2 tbsp. Prabhat Milk Powder (Dairy Whitener)
  • 1 tsp. generous pinch of cardamom powder
  • Nuts for garnish

how to make

  • To go ahead with the kalakand recipe, first grease a plate. You can use parchment paper or aluminium foil too. Keep it aside
  • Prepare the nuts and keep aside. You can use silvered almonds or chopped or pulsed pistachios and almonds
  • We need completely drained paneer (Use Prabhat Paneer). Crumble it and keep aside
  • Pour Prabhat sweetened condensed milk to a heavy bottom pan and warm up on a low flame.
  • Meanwhile add Prabhat Milk Powder (Dairy Whitener), paneer & cardamom powder to the pan
  • Stir and mix well. Cook on a low fire and stir constantly to prevent burning. After a short while, it becomes a thick mass and will begin to leave the sides of the pan.
  • Switch off the stove. If you can manage can increase the flame to medium while cooking, but ensure you don’t burn it.
  • Transfer the Kalakand to the foil or greased plate. Spread it to half-inch thickness. Smooth the top evenly and sprinkle nuts and lightly tuck them in.
  • Refrigerate for at least 2 hours. Cut to desired shapes.