This easy Kalakand recipe with ricotta cheese and condensed milk makes soft, creamy milk fudge delicately flavored 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 that just melts in your mouth.
It is made with two key ingredients - milk and sugar. The traditional method involves multiple steps, including making chena (paneer) while thickening milk in another pan.
Chena is then added to the thickened milk, sweetened, and chilled until set. This traditional method is a time-consuming process that requires constant stirring.
After some thorough research and recipe testing, I discovered this incredible way to make this laborious confection in 25 minutes.
Why You Will Love this Recipe
In this recipe, I've taken a modern approach using 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 dessert that tastes best chilled, which makes for the ultimate make-ahead dessert for parties.
- This easy-to-make weeknight-friendly recipe is ideal for when festivals and celebrations fall on a weeknight.
Another super easy milk fudge recipe: Indian Milk Cake
Let's take a look at this unbelievably easy Indian sweets recipe!
Jump to:
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.
Kalakand Origin: This popular sweet was invented in 1947 in Alwar, in the state of Rajasthan, by Baba Thakur Das.
Ingredients - Notes & Availability
This kalakand sweet 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 its 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 brands are good options.
Milk Powder: In this recipe, I use full-fat milk powder (Nido or Deep Mawa powder/ dry milk), which is found in the baking aisle of 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 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.
Optional: To add a floral taste and aroma, stir in 1 teaspoon of rose water while cooking.
How to Make Kalakand
This condensed milk kalakand recipe is ready in 25 minutes. Then, all it needs is a 4 hour chill in the fridge to set properly. Here are the step-by-step photos and instructions on how to make homemade kalakand:
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. 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).
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).
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 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 take out my serving platter of this Indian burfi 5-10 minutes beforehand. This takes the sharp chill off from the fridge.
How to Store & Freeze
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.
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
- 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.
Common Questions
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.
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.
Tradionally, kalakand is made by curdling the milk to form paneer, or chena,
More Indian Dessert Recipes From My Kitchen
Here are some popular Indian sweets on the blog. For a complete list of sweets, check out Indian Dessert Recipes.
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Easy Kalakand Recipe
Equipment
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)
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.
Video
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.
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!