Posts Tagged ‘nut free mithai’

Almost all Indian sweets contain a variety of nuts.  Even ostensibly nut free mithai such as milk cakes or pedhas are made in parallel with other, nut rich preparations.  The risk of cross contamination must be factored in.

It is so much safer to make special occasion mithai at home.  You need just about 15 minutes to make this yummy kalakand for all the family—and it is all the more delicious as it is so much more fresh than anything that has been on store shelves.





  • 1 cup grated or crumbled paneer
  • 3/4 cup condensed milk
  • 1/4 cup dry milk powder
  • 1 teaspoon ghee
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • A few pumpkin seeds (kernels), sliced thin
  • A drop of green food color.


  1. If you are using saffron, crush strands in a small bowl and add a teaspoon of hot water, to strengthen color. Set aside.
  2. Combine paneer, condensed milk, ghee and dry milk powder in a non stick saucepan or wok
  3. Place on low heat.
  4. Cook till mixture thickens into a lump.
  5. Add cardamom powder and saffron.
  6. Remove pan /wok from heat and spoon the cooked mixture into a plate, about 6” in diameter.  Flatten mixture with a spatula or with the back of a large spoon.
  7. Thinly slice pumpkin seeds and color them with the drop of green food color.
  8. Press colored pumpkin seeds randomly onto the flattened kalakand
  9. Allow the kalakand to cool, then make square pieces.  Gently lift pieces onto your serving platter, or place in a container and refrigerate for later use.


Use colored pumpkin seeds when not using saffron, or just make it colorful if you like.

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