Pumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Kalakand, often known as qalaqand, or mishri mawa, is prepared with paneer and milk solids or khoya and is served during Indian festivities such as Diwali, Holi and Navratri.

Close shot up of kalakand made using paneer, milk powder and pumkin served in a brass tray with purple napkin.




Kalakand is an Indian milk based dessert. Traditionally, kalakand would be made by simmering milk. 

Kalakand is made from milk, sugar and spices which is then cooked until it is semi solid. It is then soft set before cutting into squares. 

There are many variations of kalakand due to the different flavourings that can be added such as mango kalakand, beetroot kalakand, dudhi kalakand, kesar kalakand, coconut kalakand, gulkand kalakand, chocolate kalakand, white chocolate kalakand and coffee kalakand,  phew!

This recipe is kalakand without condensed milk but instead we have used milk powder and paneer. While this is not an Instant Kalakand recipe, it is still quicker than the original because we have used milk powder. 

Due to the fat percentage of milk that we have in the UK, we do not get large grains of milk solids. It is easier to use paneer and milk powder to achieve a similar texture. 

Traditonally kalakand made on a regular stovetop. However modern technology allow us to experimant and we have succesfully made Kesar Kalakand using a microwave. 

Also Kalakand in Instant pot known as Instant Pot Kalakand or Cheat Kalakand is so easy to make with less intervention in electric pressure cooker. 

Overhead shot of stacked pumpkin or kaduu kalakand garnished with green pistachio slivers, pink edible rose petals on green backdrop.


A perfect fall or Autumn recipe because it uses beautiful seasonal pumpkin. Grated pumpkin provides extra texture and a mild flavour to this kalakand. 

The end result is golden-orange squares of juicy yet creamy kalakand!

Pumpkin dessert recipes are some of my favourite! If you have leftover pumpkin from Halloween, then this easy pumpkin dessert is the one to go for! All ingredients can easily be found in your local supermarket. 

Why not add an Indian twist to Thanksgiving dinner with Pumpkin Kalakand as a unique but bang on trend dessert.

Pumpkin is called called Kaddu and Kaddu Kalakand or Kaddu ka Halwa can be found in some areas in Mumbai. 


✅ easy Diwali recipe, 

✅ perfect fall/autumn dessert recipe

✅ pumpkin desserts other than just a pie

✅ delicious gluten-free dessert recipe

✅ egg-free desserts and no-fail recipe

✅ made with easy to find ingredients

✅ perfect for other festivals and occasions such as Navratri, Thanksgiving


We love going pumpkin picking in the Autumn and sometimes we can be a little over enthusiastic! With a table heaving with beautiful speckled pumpkins, we're in the rush to make all the best pumpkin recipes that are out there!

We love pumpkin waffles, 

Rajasthani pumpkin sabji

Roasted pumpkin and garlic hummus

One pot pumpkin pasta

Low fat pumpkin falafel

Vegan Harry Potter Pumpkin Pasties

Harrissa rosted pumpkin and bulgur wheat salad

Vegan pumpkin spice Biscotti


➡ Pumpkin known as Kaddu, Petha or Kolu in India. We have used large orange skinned pumpkin with creamy flesh. It is usually sold in markets to carve for Halloween. They are firm in texture and grate well.  However, you may use red pumpkin too. 

You can use canned or tinned pumpkin puree but you will not get the grated texture

➡ Chenna or Homemade paneer  to provide texture, bite and richness. Chenna is not set paneer and has a little whey in so kalakand doesn't become chewy or rubbery. 

➡ Milk powder is the next ingredient. An important ingredient to make kalakand sweet. We have used full fat or full cream milk powder. You may homemade mawa or khoya instead. 

➡ Sugar to sweeten the kalakand we have used regular granulated sugar. 

➡ Saffron known as kesar. Adds exotic floral intense aroma, also lends gorgeous golden hue to the dish. 

➡ Cardamom powder known as Elyachi powder. We will need here green cardamom powder. Simply crack the pod and remove the seeds. Place them in mortar and start grind the seeds using the pastel. 

➡ Nutmeg and Mace powder go so well with pumpkin and fall or autumn desserts. Nutmeg is known as Jaiphal and Mace is called Javentri.  It is optional. 

➡ Ghee to saute grated pumpkin. It also brings shine and gloss to the dish. 

➡ Nuts provides crunchiness, adds texture and for garnish. Skip to make nut-free desserts. We have used almond and pistachio slivers. write about contras with yellow.. 

➡ Edible silver foil known as chandi ka varq. Available online and it is suitable for vegan too. 

➡ Dried edible Rose petals known as Gulab ki Pankhudi 


Whilst this Indian mithai tastes best when eaten fresh, it can stay good in the refrigerator for up to 3-4 days. Simply store in an airtight container and make sure bring it to room temperature before serving. 

Kalakand freezes well too. Put in one layer in a container keep for 1 month. Thaw it in the refrigerator overnight and serve at room temperature.


Prepare the ingredients list above and follow these step by step instructions to make Pumpkin Kalakand.  Correct measurments in the recipe card below. 

1. Wash and clean the pumpkin from outside. Then peel and grate. To save the time use food processor.

2. Heat half of the ghee in a wide non-stick pan.

3. Add grated pumpkin.

4. Saute till all the moisture dries up.

cut pumpkin, ghee in pan, grated pumpkin in pan with ghee and cooked pumpkin in pan to make kalakand

5. Add saffron.

6. Now add whole milk.

7. Cook the kalakand mixture until all milk thickens, add crumbled chenna or homemade paneer.

8. Now add milk powder.

Saffron, milk, milk powder, sugar and paneer added in the cooked pumpkin to make pumpkin kalakand

9. Add sugar.

10. Mix well and cook on low heat til the mixture is well cooked, thich and dry.

11. Add cardamom, nutmeg and mace powders. Mix well.

12. Prepare the tray to set the kalakand.

Pumpkin kalakand mixture cooked in a pan, flavoured with cardamom.

13. Spoon the mixture into the prepared tray, spread evenly and press lightly.

14. Apply silver edible foil if using, and sprinkle slivered nuts. Once totally cool and set cut into desired shape. 

Pumpkin kalakand is left to set in the greased tray garnished with pistachio, silver edible foil

Straight shot of stacked pumpkin kalakand served on a brass plate

...you might also like our other fruit/vegetable Indian sweets/mithai/dessert recipes

1. Mango Kheer (rice pudding)

5. Dudhi Basundi

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easy kalakand recipe, pumpkin kalakand, kaddu ka halwa, pumpkin halwa, easy diwali recipe, healthy diwali sweets, leftover pumpkin recipes
dessert, snacks
Yield: 22-25 bite size pieces
Author: Hayley Dhanecha


Pumpkin Kalakand is an exotic take on the traditional Indian sweet kalakand recipe. Kalakand, often known as qalaqand, or mishri mawa, is prepared with paneer and milk solids or khoya and is served during Indian festivities such as Diwali, Holi and Navratri.
Prep time: 20 MinCook time: 40 MinInactive time: 5 HourTotal time: 6 Hour


Pumpkin Kalakand - 1 cup=250ml, 1 tablespoon=15ml, 1 teaspoon=5ml
  • 5 cup grated pumpkin (800-900grams)
  • 1 cup paneer homemade (250grams)
  • 1 cup full cream milk powder (200grams)
  • 1 cup regular sugar (200g)
  • 1 cup whole milk (250mls)
  • 5 tablespoon ghee
  • 12-15 saffron strands 
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1/8 teaspoon mace powder
  • 2 tablespoon almond slivers
  • 2 tablespoon pistachio slivers
  • 1 tablespoon edible dried rose petals
  • Varq 


  1. Grease a 7"x7" tray or thali with ghee and leave it aside for later use. Altanatively line a tray with parchment paper, so the kalakand can be easily removed from the tray.
  2. In a large heavy base wide pan or kadai heat half amount of ghee.
  3. Add grated pumpkin and mix.
  4. Saute for 8-10 minutes on low to medium heat.
  5. Add saffron and milk, mix and cook dries up and pumpkin is cooked or almost mushy.
  6. Then add crumbled paneer or chenna and mix.
  7. Now tip in milk powder or khoya and sugar amd mix well to combine.
  8. Cook on low to medium heat, the mixture will get runny as suagr will start releasing the water.
  9. Kepp cooking and stirring the mixture until totally dry but moist, it can take up to 20-25 minutes.
  10. Turn off the heat, add all the spices powders. mix well.
  11. Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
  12. Let it cool a little, then apply silver varaq and nuts slivers.
  13. Allow to cool completely and refrigerate for couple of hours or overnight.
  14. Once the kalakand is set, cut into bite size squares.
  15. Serve Pumpkin Kalakand at room temperature.
  16. Enjoy !


Keep paneer and milk at room temerature before adding.

Instead of sugar you can use sweetened condenced milk.

Mawa or khoya can be used instead of milk powder.

Nutrition Facts



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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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