Skip to main content

Strawberry Kalakand/Strawberry Milk Fudge

Kalakand is a very popular sweet in almost all parts of India. It is also known qulaqand or kalakanu made out of solidified sweetened milk. It’s one of India’s most loved celebration sweet. I just twisted it a little bit and hope you will too love the  new look.

Preparation time  10 minutes
Cooking time  50 minutes
Serves  4 

2 liters  Milk   
¼  tsp  Alum ( phitkari )  
2 pinch of tartaric acid
¼  cup  sugar   
1tsp  ghee/ clarified butter  
¼ tsp  starwberry essence  
½ tsp pistachio powder
few slices of fresh strawberry 

Methods of Cooking
Boil milk in a heavy bottom kadai till its turn too thick and reduced to almost 1/3 the quantity. Now sprinkle powdered alum and tartaric acid. Continuously stir still it became more thick and grainy in texture. Now add sugar. Mix well. Stir for another 15 minutes. At the end add strawberry essence. Mix well. Put off the flame. Grease a square tray with ghee. Now pour the mixture. It takes few hour to cool set . So wait and when it's set cut into square pieces. Now dust with pistachio powder and garnish with fresh slices of strawberry. A delicious moist and flavorful strawberry kalakand is ready to serve. Enjoy with your loved ones.

Happy Cooking!


  1. Thats a flavorful sweet. Loved the addition of strawberry

  2. loved the addition of strawberry in it. nice clicks.

  3. tempting me with strawberries....arrrghhh love the taste


Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.