This Instant Kalakand is a soft, grainy Indian milk sweet made with ricotta cheese and condensed milk. It stays beautifully moist and milky inside while setting firmly enough to cut into squares, with no need to make chenna or reduce litres of milk first. Ready with just 15 minutes cooking time!
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This is one of the older mithai recipes on J Cooking Odyssey (posted August 2012 in fact!) and one I still come back to for Indian festivals.
Ricotta makes the process much easier because its texture is already quite similar to chenna. You still get the characteristic graininess of kalakand, but without starting by boiling and splitting fresh milk. For a recipe that starts with splitting milk, check out my malai paneer ladoo.
The original recipe was a microwave version, and whilst it works, I usually choose the stovetop. For a larger quantity, the microwave doesn’t save me a huge amount of time. You still need to stop and stir regularly. On the hob, I find it easier to watch the consistency change and stop as soon as the kalakand reaches that moist, grainy stage.
I especially like it for Diwali, Raksha Bandhan and other occasions when there are already several things to make!
Kalakand and Indian milk cake are different sweets, even though the names are sometimes used interchangeably. Kalakand stays pale and milky, while Indian milk cake is made with milk, sugar and ghee and develops a light brown colour with a darker centre.
Texture
What Should Good Kalakand Feel Like?
For me, kalakand should be soft, moist and distinctly grainy.
It needs to set firmly enough that you can lift a square without it collapsing, but it shouldn’t have the dense, tightly packed texture of peda.
When you bite into it, you should still feel that milkiness.
That’s one of the main differences between this and my easy ricotta cheese peda. The peda dough is kneaded until mostly smooth and shaped firmly, whereas kalakand stays much grainier, slightly wetter and more crumbly.
You’ll get clean slices, but don’t expect perfectly sharp barfi-style edges. A few milky crumbs are exactly what I’d expect.
Ricotta Kalakand Ingredients
You’ll find the full ingredient list with measurements in the recipe card below, but these notes explain the choices that make the recipe work.
Ricotta cheese
Use fresh, full-fat supermarket ricotta.
I don’t drain it first. That moisture is useful while the ricotta cooks and gradually evaporates in the pan.
I also wouldn’t use the much firmer, drier ricotta you sometimes find in Turkish or specialist shops for this recipe. Because we’re cooking it with condensed milk, the softer supermarket style works much better.
I use the same style of ricotta in my ricotta cheese peda and homemade instant ricotta mawa, although all three recipes finish with different textures.
Condensed milk
One standard 397g tin keeps this recipe particularly easy. It provides both sweetness and the milkiness needed for the kalakand, so there’s no separate sugar syrup to make.
I also use condensed milk in a similar way in my instant kesar peda and coconut ladoo with condensed milk.
Cardamom
My homemade ground green cardamom is the only flavouring I add to the base. I keep the flavour simple so the cooked milk taste remains the main thing.
How to make Ricotta Cheese Kalakand
- Combine ricotta and condensed milk in a pan: In a heavy bottomed pan, add the ricotta cheese and condensed milk and cook on a low flame.
- Cook gently: Slowly, you will see that the mixture thickens and becomes grainy.
- Watch for the texture change: Continue cooking until the mixture becomes thick and grainy with no loose moisture pooling underneath. This took me 15 minutes but may be different based on the ricotta cheese that you use.
- Add the cardamom: I always add it towards the end of cooking so the flavour of the cardamom doesn't alter.
- Set and chill: Transfer to a lined or lightly greased tray and press down into an even layer. There’s no need to knead the mixture. Allow it to cool, then refrigerate for around an hour until set.
- Cut and decorate: Cut into squares with a sharp knife and finish with chopped nuts and rose petals, if using.
Variations
Once you know the basic kalakand method, it’s a lovely recipe to play with.
My mango kalakand adds mango pulp, although the extra moisture means it needs longer cooking.
For something more unusual, try beetroot kalakand or pumpkin kalakand.
Other Indian Sweets
Easy Indian Dessert Recipes for Dinner Parties
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Instant Kalakand with Ricotta Cheese
Equipment
- 1 heavy bottomed pan
- barfi tray 15 cm x 15 cm
Ingredients
- 500 grams ricotta cheese
- 397 grams condensed milk
- 1 teaspoon cardamom powder
- 1 teaspoon nuts almonds and pistachios finely chopped
- rose petals optional
Instructions
- Add 500 grams ricotta cheese and 397 grams condensed milk to a heavy-based pan and mix well.
- Cook over low heat, stirring regularly and scraping the bottom and sides of the pan.
- Continue cooking until the mixture becomes thick and grainy with no loose moisture pooling underneath. This takes around 15 minutes for this quantity, although the exact time depends on the ricotta and pan.
- Stir in 1 teaspoon cardamom powder.
- Remove from the heat while the mixture is still soft and moist. It should look slightly crumbly rather than wet, but should not be dry.
- Transfer to a lined or lightly greased tray and spread into an even layer. Gently level the surface without kneading or heavily compacting it.
- Allow to cool to room temperature, then refrigerate for around 1 hour or until firm enough to cut.
- Cut into squares and decorate with 1 teaspoon nuts and dried rose petals, if using.
Video
Notes
- Ricotta: Use fresh, full-fat supermarket ricotta. Do not drain it first.
- Heat: Keep the heat low. Medium-low is only needed for larger batches in a wide pan.
- Doneness: The mixture should be thick, grainy and slightly crumbly-looking with no loose liquid underneath.
- Keep it moist: Stop while it still looks soft. Overcooking makes kalakand dry, chewy and rubbery.
- Undercooked: If the mixture is still wet and sticky, cook it slightly longer rather than relying on the fridge to set it.
- Do not knead: Kalakand should remain grainy and looser than peda or barfi.
- Setting: Chill for around 1 hour before cutting.
- Cutting: You may need to clean the knife between slices to get a clean cut.
- Storage: Store in an airtight container in the fridge. For the best soft, milky texture, bring to room temperature for a short while before serving.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Madelyn says
I enjoyed making this and learning a little about its background in India. My kids loved it and I plan to make again soon.
Kristina Tipps says
This turned out delicious. It was easy to make and was the perfect amount of sweet and creamy.
Amy says
Such a unique and easy recipe! I was looking for something a little sweet and easy to make. I loved the grainy texture too.
Dennis says
this was so easy to make and unexpectedly delicious! I made this with my granddaughter and we both really enjoyed making and eating it.
Sharon says
I really like this kalakand recipe that is made with time-saving in mind. It's deliciously sweet and I really like the cardamom powder addition.
Katie Crenshaw says
This came out perfect. It is delicious. Your steps made it so easy.
Colleen says
I tasted this delicious treat at a Dawali festival once and loved it. Now I can make it myself. Who knew it was so easy!
Hayley says
@Colleen, Thanks for visiting JCO. Let us know how it turns out for you.
Kate says
So simple to make and so delicious. The nuts sprinkled on top look really pretty too, this makes a really nice gift.
Hayley says
@Kate, thank you 🙂
Geetu says
Delicious! 🙂
Achu says
Wonderful.. I have an award and an interesting game waiting for you at my blog please feel free to collect it 🙂 Congratzzz 🙂
Sangeetha M says
Kalakand looks absolutely delicious n very inviting!! Lovely pics!!
Az says
Looks rich and creamy!!!
Shama Nagarajan says
delicious dear...inviting you to join in Fast food- Noodles event
Saraswathi Iyer says
Looks so delicious and my fav. sweet. Nice clicks.
Hamaree Rasoi says
another yummy festive treat from your kitchen 🙂