Blueberry Kalakand

Diwali is one of most celebrated festival not just in India but worldwide.

So if it’s Diwali, it calls for sweets abd mithai. And nothing can beat our desi mithai. Who wants pies, tarts or cake for Diwali???

It has to laddoos, pedas, jalebis, kalakand.. the list is endless.

This Diwali I thought of making quick kalakand my most favorite desi mithai but there is no harm in giving a little firangi twist to it. 😃

Here is Blueberries going desi…

Blueberry kalakand.


1 cup crumbled paneer

3/4 cup Milk powder

1/2 tin Condensed milk

3 tbsp cream

1 tbsp ghee

1 tsp Cardamom powder

1/2 cup blueberries

2 tbsp sugar

For ganish chandi ka warq


In pan add blueberry and sugar and cook until syrupy and thicken. Keep it aside.

In a nonstick pan, combine crumbled panner, milk powder, condensed milk, cream and mix well and put it on low flame.

Keep stirring the mixture continuously. After about 10-12 minutes the mixture would begin to thicken. Add cardamom powder and ghee and keep stirring.

Add blueberry sauce and keep stirring until it completely mixed.

Continue to cook for another 3-4 minutes.Switch off the flame and set aside.

Grease the tray with ghee.

Spread the Blueberry Kalakand into it.

Give a gentle tap of the table so that kalkand spread evenly in the tray. Put chandi ka warq on top and keep it in the fridge for at least 4-5 hours to chill and set.

Once set cut the kalkand with knife in the desired shapes and serve with fresh Blueberries.


21 thoughts on “Blueberry Kalakand

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