Blueberry Kalakand

Blueberry kalakand Recipe


  • 2 cups crumbled paneer (Indian cottage cheese)
  • 1 cup condensed milk
  • 1 cup fresh blueberries
  • 1 tsp cardamom powder
  • 1 tbsp ghee (clarified butter)
  • A handful of chopped pistachios for garnishing


  1. Start by blending the fresh blueberries in a food processor until they form a smooth puree.
  2. Heat a non-stick pan over medium heat and add the crumbled paneer, condensed milk, and cardamom powder to it. Stir continuously for 5-6 minutes until the mixture starts to thicken and comes together as a mass.
  3. Add the blueberry puree to the pan and continue to stir the mixture for another 5-7 minutes until it thickens and starts to come away from the sides of the pan.
  4. Grease a square or rectangular baking dish with ghee and pour the kalakand mixture into it. Spread it evenly and smooth out the top with a spatula.
  5. Garnish the kalakand with chopped pistachios and refrigerate it for at least an hour or until it is set.
  6. Once the kalakand is set, cut it into squares or diamond shapes and serve chilled.

Enjoy your delicious Blueberry Kalakand!


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