Barfi Mix (Kalakand Mix)

A delicious Indian Sweet traditionally made by evapourating milk to a soft solid. It is also known as 'Malai Burfi' in India.


  • 500g shreeji barfi mix (kalakand) put in deep fry pan or karahi. Add 500 ml of Luke warm milk and 5 teaspoon pure ghee, mixed well.
  • Cook on low flame, stirring continuously for about 15 minutes till the mixture thickens and does not stick to the sides of fry pan / karahi.
  • Pouring the barfi mix (kalakand) in small tray (approx. 10cm length, 10 cm wide & 4cm height) lightly greased with oil or ghee.
  • Barfi mix(kalakand) will set in approx 30 minutes at room temperature. Take 1 kg. Of mix in a flat tray and add 550-600 ml of water or milk slowly. Mix the mixture by hand properly. Touch the mixture, if it is dry then mix the small amt of water. Dry the mix for 8- 10 minute in air collect the mix by spoon. Apply vanaspati or ghee to your palm. Now make the dough of mix. Make the round or oval shaped sponge from the dough.

Tips: Decorate with sliced almonds & pistachio nuts, cut the pieces of kalakand to preferred size and to serve.

Skimmed Milk Powder, Sugar, Coconut Powder, Cardamom Powder, Tartaric acid and Permitted Antioxidants (E330).

Uncooked (Approx. Per 100 g)
Energy 386 kcal
Total Carbohydrates 68 g
Protein 13.5 g
Total Fat  6.6 g
Cholesterol  0 g
Sodium  22 mg
Calcium 536 mg

Available in

200 gm
500 gm

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