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    Home » Recipe Course » Desserts

    Easy Kalakand with Ricotta Cheese

    January 6, 2022 . By Meeta Arora . 8 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    kalakand with ricotta cheese
    kalakand with ricotta cheese

    Kalakand is one of the most popular Indian desserts enjoyed during festivals. It is a delectable soft milk fudge flavored with cardamom and saffron, and decorated with slivered pistachios. You will love my easy Instant Kalakand recipe to make this melt-in-the-mouth sweet in less than 30 minutes!

    Kalakand pieces cut on a parchment paper

    Let's get this out there - Typically most people in India would buy kalakand from the sweet shops (also called mithaiwala or halwai). We did not usually have to venture into making sweets at home, as they were so easily available everywhere.

    Now move to the USA - Firstly, it is hard to find sweet shops, and even if you do find one, it is hard to get the authentic taste of the sweets we enjoyed back in India.

    So then we venture into making the sweets at home. Now you know the back story of why I am making all these sweet recipes for the festive season 😊😊

    Another bonus, you can totally impress my friends, even if these sweets are so easy to make with all the shortcuts, in place of traditional elaborate methods.

    For this kalakand recipe, I am using the shortcut of using ricotta cheese, condensed milk and milk powder. These are the 3 main ingredients I use which are easily available.

    The homemade Kalakand is so good, and very similar to its traditional counterpart in taste, flavor and texture.

    Jump to:
    • What is Kalakand?
    • Kalakand v/s Milk Cake
    • Ingredients
    • How to make?
    • Tips
    • Kalakand with Ricotta Cheese

    What is Kalakand?

    Kalakand is a delicious Indian sweet made by curdling milk (making paneer/chenna) and then cooking it along with sugar for long time till all the moisture evaporates. It is flavored with cardamom and nuts.

    Kalakand is said to have been invented in Alwar, in the state of Rajasthan, by Baba Thakur Das accidentally. The milk was curdled, and he still cooked and set it as a sweet, which turned out delicious and then got popular as kalakand!

    It is a very delicate, melt in the mouth kind of sweet which needs time and patience to make.

    However you can take the shortcut of using ricotta cheese to make kalakand. The taste and flavor of kalkand made with ricotta cheese is very close to the original one.

    You can also make kalakand with chenna/paneer as a shortcut for a more grainy and crumbly texture.

    I tried both, and my family preferred the kalakand made with ricotta cheese more. But really, they are both delicious, hence I have included details of making the kalakand with chenna too.

    Kalakand served in a plate

    Kalakand v/s Milk Cake

    While both sweets are made by cooking and reducing milk, sugar and cardamom, Milk cake is cooked a little differently and has a much more grainier, drier texture than kalakand.

    Kalakand is made with chenna/paneer, while Milk cake is made with adding alum (phitkari) to milk to curdle it, which gives the more grainy texture to it.

    Milk cake is also typically brownish in color, while kalakand is white. The brown color is achieved by cooling the kalakand slowly in a cloth to retain the heat for longer.

    What I am sharing here is more like a smoother burfi. It is not as grainy, but can be depending in the ricotta cheese used.

    This easy Kalakand is:

    • soft, creamy, moist and just melts in the mouth
    • just need three main ingredients
    • easy to make and ready in under 30 minutes

    Ingredients

    This recipe uses only 3 main ingredients and a few optional flavoring and garnishing ingredients:

    1. Ricotta cheese - I used full-fat ricotta cheese in this recipe. It is light and creamy and just perfect for this recipe.
    2. Condensed milk - Condensed milk has the right thick texture required to speed up the process and also the right amount of sweetness.
    3. Milk Powder - This is not a required ingredient, but it helps to bind the soft delicate kalakand together. You can make the recipe without milk powder, and it will still work well. You will have to saute for a little longer, and the kalakand will be just a little sweeter.
    4. Ghee - Adds the extra richness to this sweet. Ghee is always a great addition to Indian sweets.
    5. Ground cardamom - You can use 3-4 fresh green cardamom pods, remove the seeds and crush using a mortar and pestle. Or during the festive season, I make a little batch of cardamom powder using my spice grinder.
    6. Rose Water (optional) - I like to add a teaspoon of rose water for the wonderful fresh flavor and aroma.
    7. Saffron (optional) -  saffron adds a delicate floral aroma to the sweet.
    8. Pistachios (optional for nut-free) - I used slivered pistachios to garnish the kalakand, as they give a wonderful bright green color to sweet. You can use other nuts or skip to make this recipe nut-free.
    ingredients to make kalakand with ricotta cheese

    How to make?

    The recipe steps are really simple. The important part is to be patient and stir the ingredients continuously until the perfect consistency is reached.

    • In a large pan (preferably non-stick), add the 3 main ingredients - ricotta cheese, condensed milk, and milk powder. 
    • Turn on the stove on medium heat and mix well. Keep stirring until the mixture becomes smooth. It will have a thin consistency at this time. 
    • Now switch to low-medium flame, and keep stirring frequently. After about 10 minutes, the mixture will start to thicken (bottom right pic in collage below).
    steps to make kalakand with ricotta cheese, condensed milk and milk powder
    • Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes. 
    • Now add the ghee and mix well. You can skip ghee, but I like to add it to get the richness.
    • Then add the cardamom powder and rose water (optional). Mix well for 1-2 minutes. 
    • Overall it will take about 20-25 minutes to get the perfect consistency for the mixture. It should leave the sides of the pan as you stir.
    Steps to make kalakand with condensed milk, milk powder and ricotta cheese

    Grease a square tray with ghee or place a parchment paper (can also apply a little ghee over the paper).

    I used an 8x8 dish, as that is what I had. However 7x7 will work best.

    Transfer the mixture to the prepared dish. Then using a spatula flatten it. (Tip: applying a little ghee on the spatula will make it easier).

    Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.

    pressing slivered pistachios on kalakand

    Refrigerate for 1-2 hours. Then take out and cut with a sharp knife into squares. (Tip: Apply a little ghee on the knife and clean the knife between each cut)

    Kalakand mixture set in a tray

    I cut the kalakand into 1.5 inch pieces. You can cut into smaller size about 1 inch too based on your preference. Then you will get 6x6 or 36 pieces. To serve, you can also place each piece in a paper mini-muffin cup.

    Pro-tip: Wipe the knife with a tissue between each cut. You can also apply a little ghee to make the cutting smoother.

    Kalakand pieces cut on a parchment paper

    And the kalakand is ready to serve.

    I shared this kalakand with my friends twice as I was testing this recipe, and they whole-heartedly approved the recipe!

    Kalakand pieces served in a beautiful plate with diyas in the back

    Tips

    Ricotta: Use full-fat ricotta for best results. This gives a wonderful creamy texture to the kalakand.

    Do not overcook: If you overcook milk based sweets, they get a bit chewy. Cook till the mixture starts to leave the sides of the pan. I like to use a non-stick pan for such sweets where there is a lot of stirring involved and the mixture gets thick.

    Cutting: I highly recommend to wipe the knife clean between each cut. You can also apply a little ghee to make it easier to get a clean cut.

    How to store? You can store kalakand in the refrigerator for up to a week. Take it out 10-15 minutes before to get it to room temperature before serving.

    Can you freeze kalakand? You can also freeze kalakand. Thaw it overnight in the refrigerator, then serve at room temperature. 

    I hope you enjoy this delicious & easy kalakand recipe.

    kalakand with ricotta cheese

    Here are some more indian sweets you will enjoy:

    • Gujarati Magas
    • Besan Ladoo
    • Rava Ladoo
    • Mawa Gujiya
    • Coconut Ladoo
    • Besan Burfi

    Tried this recipe?Give a rating by clicking the ★ below
    Kalakand with ricotta cheese

    Kalakand with Ricotta Cheese

    Meeta Arora
    Kalakand is one of the most popular Indian desserts enjoyed during festivals. It is a delectable soft milk fudge flavored with cardamom and saffron, and decorated with slivered pistachios. You will love my easy Instant Kalakand recipe to make this melt-in-the-mouth sweet in less than 30 minutes!
    4.88 from 8 votes
    Print Save Saved! Pin
    Servings: 25 pieces
    Calories: 98
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten-free, Vegetarian
    Method: Stovetop
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Ingredients
      

    • 16 ounce Ricotta Cheese 454 grams, full-fat
    • 14 ounce Sweetened Condensed Milk  400 grams
    • ⅓ cup Milk Powder
    • 1 tablespoon Ghee
    • ½ teaspoon Cardamom powder
    • 1 teaspoon Rose Water optional
    • 5-6 strands Saffron optional
    • 6 Pistachios slivered
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    Instructions
     

    • Grease a square tray with ghee or place a parchment paper (can also apply a little ghee over the paper).
    • In a large pan (preferably non-stick), add ricotta cheese, condensed milk, and milk powder.
    • Turn on the stove on medium heat and mix well. Keep stirring until the mixture becomes smooth. It will have athin consistency at this time.
    • Now switch to low-medium flame, and keep stirring frequently. After about 10 minutes, the mixture will start to thicken.
    • Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes.
    • Now add the ghee and mix well.
    • Add the cardamom powder and rose water. Mix well for 1-2 minutes.
    • Overall it will take about 20-25 minutes to get the perfect consistency for the mixture. It should leave the sides of the pan as you stir.
    • Transfer the mixture to the prepared tray. Then using a spatula flatten it. (tip: applying a little ghee on the spatula will make it easier).
    • Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.
    • Refrigerate for 1-2 hours. Then take out and cut with a sharp knife into squares. (Tip: Apply a little ghee on the knife and clean the knife between each cut)
    • Serve immediately or store in the refrigerator for up to a week.

    Video

    Notes

    Sugar: Adjust sugar to taste by reducing the amount of condensed milk in the recipe. You can also add more granulated sugar if you prefer it sweeter. 
    Make it with chenna/paneer: You can also make this same recipe with paneer for a crumbly texture (preferably homemade paneer/chenna). This will be closer in texture to milk cake or chenna burfi. 
    Use 400 grams of paneer, and the exact same recipe works. If using store bought paneer, then use brands that have good quality soft paneer, such as haldirams. You can also soak the paneer in warm water for 30 minutes before using, and saute it with a little milk before using in the recipe. Saute time for paneer will be 10-15 minutes. 
    How to store? You can store kalakand in the refrigerator for up to a week. Take it out 10-15 minutes before to get it to room temperature before serving. You can also freeze kalakand. Thaw it overnight in the refrigerator, then serve at room temperature. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 98kcalCarbohydrates: 10gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 42mgPotassium: 107mgFiber: 1gSugar: 9gVitamin A: 141IUVitamin C: 1mgCalcium: 99mgIron: 1mg
    Keyword how to make kalakand, Kalakand, kalakand with ricotta cheese
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Comments

    1. Santhi says

      July 26, 2022 at 11:09 am

      Hi
      Can you tell me what brand milk powder do you use? TIA

      Reply
      • Meeta Arora says

        August 07, 2022 at 11:03 am

        I used Nestle milk powder for this recipe.

        Reply
    2. Shail Kumar says

      July 17, 2022 at 7:21 pm

      What can I substitute Condensed milk with for a sugar free kalakand. Can I use Splenda? Also please make & post some sugar free sweets

      Reply
      • Meeta Arora says

        August 07, 2022 at 11:06 am

        Hi Shail - I have not tried, but you can use unsweetened evaporated milk in place of the sweetened condensed milk. Then add sweetener of choice.

        Reply
    3. malti says

      March 20, 2022 at 5:43 pm

      could i do this recipe in instapot?

      Reply
      • Meeta Arora says

        March 30, 2022 at 8:47 pm

        Hi Malti - Sorry, I have not tested kalakand in the instant pot, so cannot say for sure it will work well.

        Reply
    4. NC says

      January 03, 2022 at 7:05 am

      Can this be made in microwave?

      Reply
      • Meeta Arora says

        January 07, 2022 at 5:11 pm

        Hi NC - Sorry, I have not tested kalakand in the microwave. But there are other recipes I see to make it in the microwave.

        Reply

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