Desserts & Bakery

Custard Apple Kalakand Recipe

Custard Apple Kalakand Recipe

Custard Apple Kalakand, an indulgent milk cake called Kalakand. Is among the most consumed Indian sweets. Making Kalakand sweets the traditional way is laborious and time-consuming. Alum is used to slightly curdle the milk, then it is cooked at a low temperature until it thickens significantly. There are several ways to make Kalakand. As a result, we are cooking traditional Kalakand with milkmaid and giving it s special Custard Apple Flavour.


 2 cups grated khoya (milk solids)

 1 cup custard apple pulp (scoop out the flesh and remove the seeds)

 ½ cup condensed milk

 ½ cup powdered sugar

 ½ teaspoon cardamom powder

 A few chopped almonds and pistachios for garnishing

  • Heat a non-stick pan on low heat and add the grated khoya. Cook for a few minutes until it starts to melt and become smooth.
  • Add the custard apple pulp to the pan and mix well with the khoya. Now, add the condensed milk and mix until everything is well combined.
  • Stir in the powdered sugar and cardamom powder. Continue cooking on low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.
  • Once the mixture reaches a fudge-like consistency, remove it from the heat       and let it cool slightly.
  • Grease a square or rectangular dish with ghee or butter. Transfer the mixture to the greased dish and spread it evenly.
  • Garnish the top with chopped almonds and pistachios, pressing them slightly into the mixture.
  • Allow the kalakand to cool completely and then refrigerate for a few hours to set.
  • Once chilled and set, cut the kalakand into desired shapes and serve.

Enjoy your delicious Custard Apple Kalakand!

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