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Homemade Kalakand Recipe in Urdu & English
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Kalakand Recipe in Urdu
Carrot Kalakand Recipe
Loki Kalakand Recipe
What Kalakand is Made of?
Kalakand is a Pakistani and Indian sweet made with condensed milk, cheese, dry milk powder and cardamoms.
Qalaqand was initially prepared in Rajasthan India and later it was spread to other parts of the region. Today, kalakand is a regular sweet available in all parts of Pakistan and India.
Kalakand is served at festive occasions such as Eid ul Fitr, Holi, Diwali. People also serve kalakand and other sweets to share joys and happiness. Kalakand along other sweets is distributed at engagements, success in exams, birth of a baby and so on.
How kalakand is made?
In order to prepare kalakand (commercially), large quantity of milk is boiled in an exclusively large pan. Milk is meanwhile stirred without interruption, gradually sugar and dry fruits like pistachios and almonds are added. Once solidified, it is cut into square pieces and served.
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Do you like sweets?
Then find the homemade kalakand recipe in Urdu and English here with step by step formula.
Kalakand has various names such as milk cake, qalaqand and mishri-wama. It is made with condensed milk, cheese and milk powder. You can't find this easier kalakand recipe anywhere else. I have not only provided the recipe in Urdu but also translated it in English for readers outside Pakistan. Kalakand is also made with broken milk however I will teach you how to make it with condensed milk and cottage cheese.
Types of Kalakand
Following are different types of kalakand sweet:
- Ajmeri Kalakand
- Brown Kalakand
- Carrot Kalakand
- Lauki Qalaqand
Tranditional kalakand sweet is one of most eaten sweets in Pakistan and India. It is an aromatic and delicious sweet of Pakistani. Flavored with cardamom, pista and almonds, it becomes a must-have delight for everyone.
Find a perfect method for kalakand with step by step pictorial guide by KFoods.com.
You just need 4 to 5 common ingredients and within minutes, you would be able to enjoy its sweetness.