This Easy Kalakand recipe makes soft, creamy milk fudge delicately perfumed with cardamom and adorned with chopped pistachios and almonds for a satisfying sweet treat. It's a quick and easy recipe for a popular north Indian dessert made at home in 25 minutes with the help of a few shortcut ingredients.
Kalakand has been my favorite sweet since childhood. It has a creamy, slightly grainy texture and I love how it just melts in your mouth. I still remember that my mom would always allow me to have an extra square (or two) because she knew how much I enjoyed it!
Until a few years ago, I believed that this was a tough dessert to make at home. After some thorough research and serious recipe testing, I discovered the incredible way to make this laborious and time-consuming confection in 25 minutes.
What is Kalakand?
Kalakand is an Indian sweet made of solidified, sweetened milk known as khoya. Think of it like cottage cheese fudge. It is popular throughout north India, especially during special celebrations like Diwali and Holi.
Super Quick & Easy Kalakand for the Festivities
Kalakand is an Indian dessert made with two ingredients - milk and sugar. The traditional method requires two steps - making the chena/paneer from milk, and reducing milk over a hot stove.
The kalakand is then finished by adding the chena to the thickened milk, sweetening it with sugar and chilling it until set. That method is a time-consuming process that requires constant stirring and some serious muscle power.
In this recipe, I've taken a more modern approach with ricotta cheese and condensed milk. The kalakand is just as delicious and moist with that special grainy texture. And it's ready for chilling in under 30 minutes! Here's why it's a family favorite:
- Two easily available store-bought ingredients create a creamy and luscious dessert in a fraction of the time.
- It's a homemade recipe that tastes best chilled, which makes for the ultimate make-ahead dessert.
- It can be served any time of year, but is an especially decadent treat during the holidays and festivals.
- This easy-to-make weeknight-friendly recipe is ideal for when festivals and celebrations fall on a weeknight.
Ingredients - Notes & Availability
This recipe uses easy to source ingredients, including ricotta cheese and sweetened condensed milk, along with sugar, milk powder, ghee, cardamom and chopped nuts.
- Ricotta: I like part-skimmed ricotta for it's grainier texture, but whole-milk ricotta works just as well. One 15-ounce container is all you need.
- Condensed Milk: Sweetened condensed milk can be found in the baking aisle of most grocery stores (just make sure it's not evaporated milk). Milkmaid or Whole Foods 365 brand are good options.
- Milk Powder: In this recipe I've used Carnation Nonfat milk powder (dry milk), which is found in the baking aisle of grocery stores, or online. I have also tested this recipe successfully with regular full-fat milk powder by Nido.
- Cardamom Powder: Fresh cardamom is always best and offers a ton of flavor. Simply de-seed fresh green cardamom pods and pound them in mortar-pestle or a mini spice grinder. About 4-5 green pods will yield ½ teaspoon cardamom powder.
- Nuts: I have used a combination of pistachios and sliced almonds. Feel free to skip the almonds and use only pistachios, or skip them completely to make it nut-free.
Step By Step Instructions for Kalakand Recipe
This Indian sweet mix is prepped and ready in 25 minutes. Then, all it needs is a 4 hour chill in the fridge to set properly.
1. Reduce & Thicken Ricotta Mix
- In a large nonstick skillet, combine ricotta cheese, condensed milk, sugar and milk powder. Mix well. Turn on the heat to medium (Pic 1).
- Simmer the mix while stirring every minute. Continue to simmer for 10-12 minutes, until the ricotta mix reduces down to half (Pic 2).
- When the mix reduces down to a fudge-like consistency, stir in ghee and cardamom powder (Pic 3).
- Continue to stir and simmer for 2 minutes. Kalakand is ready when it stops sticking to the pan. Turn off the heat and place the pan on a cool surface (Pic 4).
2. Chill & Set, Then Cut Into Squares
- Grease an 8 by 8-inch pan with ghee. For ease of removing, line the pan with parchment squares (Pic 5).
- Pour the kalakand mix in the prepared pan and spread it into an even layer with a small, offset spatula (Pic 6).
- Top it with finely chopped nuts. Using a spatula, gently press the nuts so they stick to the kalakand. Chill in the refrigerator for 4 hours, or until it sets properly (Pic 7).
- Using a clean, sharp knife, cut in squares. (Pic 8).
Pro Tip: Wipe the knife clean with a damp kitchen towel between each cut. This prevents the kalakand from sticking to the knife and allows for a clean cut.
Serving Suggestions
Kalakand is best served slightly chilled. That being said, I like to pop out my serving platter of this Indian burfi 5-10 minutes beforehand. This takes the sharp chill off from the fridge.
Storage Instructions - Fridge & Freezer-Friendly
The small squares of kalakand will keep best, tightly sealed in an airtight container in the fridge for up to 4-5 days.
To freeze, cut into squares as directed and place on a small baking sheet with 1-2 inches between each piece. Freeze for 1 hour, until set, then transfer to an airtight container with parchment liners between each layer. Freeze for up to 1 month.
To thaw from frozen, bring to room temperature for 10-15 minutes on the kitchen counter. Alternatively, set overnight in the fridge.
Recipe Tips & Notes:
- Use part-skim ricotta rather the whole milk. This is more for consistency. We want a slightly grainy texture. If whole milk ricotta is all you have on hand, cook the mix for a few minutes longer.
- Omit the sugar, if desired. This will make the kalakand less sweet.
- Use fresh, green cardamom pods. Simply de-seed 4-5 pods and pound them in mortar-pestle or a mini spice grinder.
- Kalakand is ready when it stops sticking to the pan. Remove from the heat and place it on a trivet to cool slightly.
- Top it with pistachios and/or almonds, if desired. Gently press the nuts into the milk fudge so they stick. Alternatively, omit the nuts for a nut-free recipe.
- Clean the knife after each cut. This makes for easy cutting and a cleaner presentation.
- Once the kalakand is cut into squares, cover and chill until ready to serve. Then remove from the fridge 5-10 minutes beforehand. This takes the sharp chill off from the fridge.
- Store in an airtight container in the fridge. The cottage cheese fudge will keep up to 4 days.
- Freeze for longer storage. Simply cut into squares as directed and place on a small baking sheet with 1-2 inches between each piece. Freeze for 1 hour, until set, then transfer to an airtight container with parchment liners between each layer. Freeze for up to 1 month. Bring to cool room temperature for 10-15 minutes on the kitchen counter or thaw overnight in the fridge.
Kalakand FAQ
Kalakand does not have an exact translation in English, but think of it as an Indian form of cheesecake with a slightly grainy texture.
One square of kalakand is roughly 161 calories but offers a good source of calcium. This gives me an excuse to eat two! 🙂 That being said, it's a dessert so should be enjoyed in moderation.
Baba Thakur Das is noted to have invented kalakand in Alwar in 1947.
More Indian Sweet Recipes From My Kitchen
- Easy Rasmalai Recipe: Soft and spongy rasgulla swimming in a silky smooth cream perfumed with almonds, pistachios, saffron and cardamom ready in 30 minutes!
- Kulfi Ice Cream: An eggless, no-churn Indian ice cream recipe that's incredibly rich, decadent and easy to make without an ice cream maker.
- Coconut Ladoo: A quick and easy 10-minute microwave or stovetop recipe featuring shredded coconut that comes in handy for weeknight festivities!
- Easy Besan Ladoo: A popular Indian sweet made by roasting besan (chickpea flour) with ghee, sugar and cardamom, and rolled into spherical little fudge balls.
- Kesar Badam Halwa: The undisputed "king" of Indian desserts made using just six simple ingredients that's naturally sweet and nutty.
- Deep-Fried Gujiya: A sweet dumpling made by stuffing pastry dough with sweetened milk fudge, chopped nuts and coconut flakes, then deep-fried!
- Gajar Burfi (Carrot Fudge): Grated carrots are cooked in flavored milk, then sautéed with almond flour till they form a fudge-like consistency.
- Carrot Halwa: A popular north Indian pudding in which grated carrots are simmered with milk, flavored with sugar and cardamom, and garnished with chopped nuts.
- Kheer (Rice Pudding): An easy dump-and-start Instant Pot recipe that transforms rice, milk and sugar into a delicious, comforting rice pudding.
- Baked Gujiya: An easy and healthy 30-Minute recipe for baked (not fried!) milk fudge dumplings using store-bought pie dough!
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Easy Kalakand Recipe (Milk Fudge)
Ingredients
- 15 oz part-skimmed ricotta cheese
- 14 oz sweetened condensed milk
- 1 tablespoon sugar
- ⅓ cup milk powder
- 1 teaspoon ghee plus more for greasing
- ½ teaspoon cardamom powder 4-5 green pods
- 3 tablespoons chopped pistachios and almonds for garnish (see notes to customize)
Equipment
- Nonstick pan
Instructions
Reduce & Thicken Ricotta Mix
- In a large nonstick skillet, combine ricotta cheese, condensed milk, sugar and milk powder. Mix well. Turn on the heat to medium.
- Simmer the mix while stirring every minute. Continue to simmer for 10-12 minutes, until the ricotta mix reduces down to half.
- When the mix reduces down to a fudge-like consistency, stir in ghee and cardamom powder. Continue to stir and simmer for 2 minutes.
- Kalakand is ready when it stops sticking to the pan. Turn off the heat and place the pan on a cool surface.
Chill & Set, Then Cut Into Squares
- Grease an 8 by 8 inch pan with ghee. For ease of removing, line the pan with parchment paper.
- Pour the kalakand mix in the prepared pan and spread it into an even layer.
- Top it with finely chopped nuts. Using a spatula, gently press the nuts so they stick to the kalakand. Chill in the refrigerator for 4 hours, or until it sets properly.
- Using a clean sharp knife, cut in squares. Continue cutting into squares, cleaning the knife between each cut.
Notes & Recipe Tips
- Use part-skim ricotta rather the whole milk. This is more for consistency. We want a slightly grainy texture. If whole milk ricotta is all you have on hand, cook the mix for a few minutes longer.
- Omit the sugar, if desired. This will make the kalakand less sweet.
- Use fresh, green cardamom pods. Simply de-seed 4-5 pods and pound them in mortar-pestle or a mini spice grinder.
- Kalakand is ready when it stops sticking to the pan. Remove from the heat and place it on a trivet to cool slightly.
- Top it with pistachios and/or almonds, if desired. Gently press the nuts into the milk fudge so they stick. Alternatively, omit the nuts for a nut-free recipe.
- Clean the knife after each cut. This makes for easy cutting and a cleaner presentation.
- Once the kalakand is cut into squares, cover and chill until ready to serve. Then remove from the fridge 5-10 minutes beforehand. This takes the sharp chill off from the fridge.
- Store in an airtight container in the fridge. The cottage cheese fudge will keep up to 4 days.
- Freeze for longer storage. Simply cut into squares as directed and place on a small baking sheet with 1-2 inches between each piece. Freeze for 1 hour, until set, then transfer to an airtight container with parchment liners between each layer. Freeze for up to 1 month. Bring to cool room temperature for 10-15 minutes on the kitchen counter or thaw overnight in the fridge.
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