This easy Kalakand recipe with ricotta cheese and condensed milk creates a soft and creamy Indian milk fudge in just 25 minutes. It's delicately infused with cardamom and topped with crunchy pistachios and almonds, offering a delightful sweet treat perfect for any celebration.
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Kalakand has been my favorite sweet since childhood. It has a creamy, slightly grainy texture that just melts in your mouth.
What is Kalakand?
Kalakand is a rich and creamy Indian sweet traditionally prepared by simmering fresh milk until it thickens and turns into soft milk solids called khoya or mawa. Then, it's sweetened with sugar and flavored with cardamom.
It is popular throughout north India, especially during special celebrations like Diwali and Holi.
Kalakand Origin: This popular sweet was invented in 1947 in Alwar, in the state of Rajasthan, by Baba Thakur Das.
In my modern version, I use ricotta cheese and condensed milk to simplify the process without losing that creamy, melt-in-your-mouth texture. The final touch is garnishing it with chopped nuts like pistachios and almonds for a bit of crunch and added flavor!
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Why We Love This Recipe
In this recipe, I've taken a modern approach using ricotta cheese and condensed milk. Here's why it's a family favorite:
- Easy and simplified recipe that cuts down time and effort.
- Two easily available store-bought ingredients create the iconic melt-in-mouth taste with minimal effort.
- It's a dessert that tastes best chilled, which makes for the ultimate make-ahead dessert for parties.
- It's a 25-minute weeknight-friendly recipe.
Another super easy milk fudge recipe: Indian Milk Cake
Let's take a look at this unbelievably easy Kalakand recipe with condensed milk! If you're looking for a sugar-free version, you can find the detailed recipe here: Sugar-Free Kalakand.
Ingredients - Notes & Availability
Here's a list of easily available ingredients for making Kalakand:
- Ricotta Cheese: Use whole-milk or part-skimmed ricotta- whichever you can find. One 15-ounce container is enough for this recipe.
- Condensed Milk: Sweetened condensed milk can be found in the baking aisle of most grocery stores. These are kept right next to evaporated milk, so be careful to pick the right can.
- Milk Powder: I use any full-fat milk powder. Nido and Deep are my preferred brands, but pick any good brand from the baking aisle of your grocery stores, or online. I also tested this recipe with Carnation Nonfat milk powder, so pick whichever you can find easily. Just know that the one made with full-fat milk powder will be richer and creamier.
- Cardamom Powder: Fresh cardamom offers a ton of flavor. Simply de-seed fresh green cardamom pods and pound them in a 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 a nut-free kalakand.
- Optional Flavor: To add a floral taste and aroma, stir in 1 teaspoon of rose water while cooking.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Kalakand
Here are the step-by-step photos and instructions on how to make kalakand with ricotta cheese an condensed milk:
Step 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 is reduced 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. The mixture will start forming into a loose dough. Kalakand is ready when it stops sticking to the pan. Turn off the heat and place the pan on a cool surface (Pic 4).
Step 2. Chill & Set, Then Cut Into Squares
- Grease an 8 by 8-inch pan with ghee. For ease of removal, line the pan with parchment squares (Pic 5).
- Pour the kalakand mix into 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).
- To cut in squares, run a knife around the sides of the pan. Now lift the parchment handles to remove the kalakand from the pan. Place it on a cutting board. Using a clean, sharp knife, cut it into 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 take out my serving platter 5-10 minutes beforehand. This takes the sharp chill off the fridge.
How to Store & Freeze
Store the kalakand in an airtight container in the fridge for up to 4-5 days.
To freeze, place the kalakand squares on a parchment-lined baking sheet with 1 inch 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.
How to Make Kalakand in the Microwave?
Mix all ingredients in a large microwave-safe bowl. Cook for 3 minutes. Remove and stir, then cook for another 3 minutes. Repeat this one more time (total 3+3+3= 9 mins).
Now stir and cook at two 2-minute intervals or until it stops sticking to the pan. Add more time in 1-minute intervals, if needed. Remove the bowl and cool. Follow the setting and cutting instructions.
Recipe Tips & Notes
- Skip the sugar if you prefer a mild sweetness level.
- Use fresh cardamom pods if possible. Simply de-seed 4-5 green pods and pound them in a 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.
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.
Kalakand is traditionally made from just a few simple ingredients: fresh milk, sugar, and a touch of cardamom for flavor. In modern recipes like mine, ricotta cheese and condensed milk are used to simplify the recipe.
While both sweets are made by cooking and reducing milk, sugar, and cardamom, Milk cake is cooked until the milk solids caramelize slightly at the edges, and is mostly made without any nuts.
While both are milk-based Indian sweets, the main difference between Kalakand and Burfi is their texture-Kalakand is softer, grainier, and more moist, while Burfi is firmer and denser, with a fudge-like consistency.
More Popular Indian Desserts
Here are some popular Indian sweets on the blog. For a complete list of sweets, check out Indian Dessert Recipes.
📖 Recipe
Kalakand Recipe (With Ricotta Cheese)
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Video
Equipment
Ingredients
- 15 oz ricotta cheese whole-milk or part-skimmed
- 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)
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
- Skip the sugar if you prefer a mild sweetness level.
- Use fresh cardamom pods if possible. Simply de-seed 4-5 green pods and pound them in a 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.
Aishwarya Srivatsava says
Can I use low fat ricotta cheese?
Aneesha says
Hi Aishwarya, yes, that's what I used- part-skimmed ricotta cheese (low fat). Enjoy!
Divya says
Hi for the kalakand can I use Indian store nestle milk powder
Aneesha says
Hi Divya, yes, that will work in this recipe. enjoy!