Kesar Kalakand M/W method

Made n Enjoyed
Hello readers,

Nand ke Anand Bhayo
Jai ho Nand Lal Ki
Haathi Ghoda Paalki
Jai Kaniya Lal Ki

"May the blessing of Lord Krishna beautify each moment of your life. This Janmashtami and always"

I have prepared Kesar Kalakand for my Bal Gopal as Baby Krishna loves dairy products. So to keep him happy I've offered him a Milk based sweet. Also as we keep a fast today, we can consume this dish too. Kalakand is one of the favourite dish in my family.

Kalakand is is a popular Indian sweet  made out of solidified, sweetened milk ( Khoya ) and cottage cheese ( paneer ). It owes its origin to the milk-rich Braj region of Uttar Pradesh. Kalakand is famous in Alwar, Rajasthan, India. Today I have prepared Kalakand in a M/W using ricotta cheese, which is very easy and is a less time consuming method, without compromising on taste. Will post one day the original recipe too. But today let's see this recipe :-)

This reccipe is obviously very traditional, but I want to try it out one day by adding chocolate giving this authentic sweet a complete make over..!!!

You will need:-
  • 500 g full fat ricotta cheese
  • 1 can sweet condensed milk
  • 1/2 tsp green cardamom powder
  • 10-12 saffron threads soaked in 1 tsp warm milk
  • 2-3 tbsp chopped almonds and pistachio nuts
  • 1/4 tsp ghee for greasing the bowl and plate

Grease M/W proof bowl with little ghee. ( I always use big bowl )
In a M/W proof bowl place cheese and condensed milk.
Blend them smooth with whisker.
Place the bowl in M/W and cook it for 5 minutes on HIGH. ( mine says 100 )
Keep an eye in between on the mixture.
After 5 minutes, remove bowl from the M/W, give it a good stir and put it back in the M/W for another 5 minutes. Keep a close eye on, it might get boil over.
In between you can pause the M/W and give it a good stir.
After 10 minutes mixture would be thick and grainy, add saffron threads into the cheese mixture and cook further 5 minutes. At this stage you can checking every one or two minutes and stir the mixture.
Kalakand should be done after 15-17 minutes, texture should be grainy but with little moisture.
Transfer the mixture into the greased plate evenly, sprinkle the chopped nuts on top of the mixture and pressed slightly with the spoon.
Let it cool at room temperature, then leave it in the refrigerate about hour or so.
Cut kalakand with knife into any shape you prefer.
Enjoy !!


  1. another yummy festive treat from your kitchen :-)

  2. Looks so delicious and my fav. sweet. Nice clicks.

  3. delicious dear...inviting you to join in Fast food- Noodles event

  4. Looks rich and creamy!!!

  5. Kalakand looks absolutely delicious n very inviting!! Lovely pics!!

  6. Wonderful.. I have an award and an interesting game waiting for you at my blog please feel free to collect it :) Congratzzz :)


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