Instant Kalakand Recipe | Food Diaries | Masala TV | Zarnak Sidhwa

Instant Kalakand | Food Diaries | Masala TV | Zarnak Sidhwa
Instant Kalakand | Food Diaries | Masala TV | Zarnak Sidhwa

Instant Kalakand is a sweet dish which is commonly made in households, because of it’s juciy and grainy texture Kalakand is a must have. This recipe will have you making Kalakand like a pro.

Watch this Masala TV video to learn how to make Instant Kalakand , Masala Peanuts and Salad with Catalina Dressing Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 27 November 2019.






  • Condensed milk 1-½ cups
  • Crumbled cottage cheese 1 cup
  • Cardamom powder ¼ tsp
  • Chopped pistachios & almonds ¼ cup


Heat condensed milk in a pan. Add in crumbled cottage cheese and mix well. Stir constantly to prevent from burning. After few minutes, it will turn thick and will begin to leave the sides of the pan. This is the time to turn the flame off. Take a greased plate and transfer the kalakand mixture to it, spread it to ¾ inch thickness. Smooth the top evenly and top up with chopped nuts, pat lightly. Refrigerate the kalakand for 2-3 hours. Cut into desired shapes and serve.


  • Gram flour ¼ cup
  • Rice flour 2 tbsp + 1 tbsp
  • Red chili powder ½ tsp
  • Cayenne pepper 1 tsp
  • Salt to taste
  • Ginger garlic paste ½ tsp
  • Roasted peanuts 1 cup
  • Oil 1 tsp
  • Other Ingredients:
  • Oil for deep frying
  • Chaat Masala ½ tsp

Mix gram flour, 2 tbsp rice flour, red chili powder, cayenne pepper powder, salt, ginger garlic paste and mix well. Add peanuts and oil. Oil will help to coat the peanuts with well. Add 1 tbsp water and mix. Add a tbsp of water more till the peanuts are coated with gram flour well. Add 1 more tbsp of rice flour and give a mix. This helps to separate peanuts. Heat oil for frying and deep fry in hot oil till nice deep in color and crisp. Stir occasionally and fry on low to medium flame. Remove on absorbent paper to drain off the excess oil. Sprinkle chaat masala and give a nice toss. Once cooled store in air-tight containers.


  • Ketchup ¼ cup
  • White vinegar ¼ cup
  • Chopped onion 1
  • Sugar 3 tbsp
  • Paprika ½ tsp
  • Worcestershire sauce ½ tsp
  • Oil ½ cup
  • Salt to taste
  • Black pepper as required
  • Salad leaves to serve

Place the first 6 ingredients in a food processor or blender. Puree until smooth. Slowly add in the oil and continue to blend until smooth. Season with salt and pepper. Use over salad leaves or store in refrigerator for up to 3 weeks. Shake well before serving.

Instant Kalakand Recipe in Urdu and English

At Masala TV you can check complete Instant Kalakand Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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