Includes stove top and microwave kalakand method.
What is Kalakand?
Kalakand is a delicious Indian milk sweet that has a soft set finish. This creamy dessert originates from Alwar, a city in Rajasthan, India and so is also known as Alwar Kalakand or Ajmeri Kalakand. It is sometimes described as a creamy milk fudge although has a different mouth texture. This delicate grainy texture is much like other Indian desserts: milk burfi (Indian fudge), doodh peda and besan ladoo. The traditional recipe is prepared by splitting or coagulating milk using an acidic agent such as lemon juice or vinegar. This produces paneer or chhena to which sugar is added. This mixture is then reduced until moisture evaporates, is left to set before being cut into squares. Homemade kalakand recipes are usually made from either fresh paneer or chena, ricotta cheese or milk powder. By using milk powder, the recipe becomes Kalakand Barfi rather than the original kalakand. Instant Kalakand, which is mostly prepared in Indian homes, is made with ricotta which reduces the cooking time. The end result is just like the traditional method but with less time taken. This instant ricotta cheese kalakand is the perfect treat during Indian festivals like holi, Janmasthmi, Raksha Bandhan and Diwali. I make it a lot of times for festivals and it is a guaranteed instant hit and the best part is that it is so simple to make! Note that Indian milk cake and kalakand are two different recipes even though the names are used interchangeably. Indian milk cake is prepared with milk sugar and ghee and has a light brown colour with a darker brown centre. Kalakand remains white.
Why you will love this recipe
2 main ingredients plus flavourings and garnish Cook time less than 20 minutes Vegetarian and gluten free Egg-free Dessert Recipe Perfect mithai box gifting option for friends and family Quick and easy Indian sweet, perfect for Indian festivals like Diwali, Holi, Janmashtami, Ganesh Chaturthi, Navratri, Raksha Bandhan, Ramadan and Eid.
Ingredients
Full measurements can be found in the recipe card below where you can leave a star rating. Both ingredients are easily available from local grocery stores. For plain kalakand, you only need 3 ingredients. Ricotta Cheese – the main ingredient. If using store-bought ricotta cheese, ensure to use whole milk ricotta cheese for the best results. Whole-milk ricotta is a creamy Italian cheese with similarity to homemade paneer. Substitute – follow this homemade paneer recipe (paneer is also known as Indian cottage cheese) Sweet condensed milk – use full fat condensed milk. To make your own sweet condensed milk – slowly reduce 2 cups whole milk with 1/4 cup sugar (makes 1/4 cup condensed milk) until you reach a condensed milk consistency. Green cardamom powder – powdered cardamom Optional: Saffron threads Chopped nuts – omit if preparing nut-free Rose petals Variations: Mango Kalakand – add mango pulp to the mixture – will require more cooking time as mango pulp has moisture Chocolate Kalakand – add cocoa powder to the kalakand mixture Rose essence, rose water or rose syrup (for pink kalakand) Chocolate and Rose Kalakand Beetroot Kalakand Pumpkin Kalakand
How to make Instant Kalakand – stovetop and microwave
You can use a microwave or stovetop to make the best kalakand in a few simple steps
Stovetop
In a heavy bottomed pan, add the ricotta cheese and condensed milk and cook on a low flame. The mixture will appear runny, do not be tempted to up the heat. Slowly, you will see that the mixture thickens and becomes grainy. Cook until the ricotta cheese mix leaves the sides of the pan. This took me 15 minutes but may be different based on the ricotta cheese that you use. Add a teaspoon cardamom powder and mix. Transfer the mixture to a square or rectangle dish that is lined with parchment paper and press down to get an even layer. Allow to cool to room temperature and then place in the fridge for an hour or two to set. Cut using a sharp knife – you may have to clean the knife in between slicing to prevent sticking.
For the Microwave Method:
Grease a microwave proof bowl with a little ghee. I always use big bowl to allow for easy stirring and prevent the mixture boiling over. Add the ricotta cheese and condensed milk. Blend smooth with the help of a whisk. Microwave for 5 minutes on HIGH. Keep an eye in between on the mixture in case it begins to boil over. After 5 minutes, remove bowl from the microwave, give the mixture a good stir and place it back for another 5 minutes. In between you can pause the M/W and give it a stir. After 10 minutes, the mixture will appear thick and grainy, add saffron threads into the cheese mixture and cook further 5 minutes if it is still soft. 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 a greased plate, sprinkle the chopped nuts on top and press down slightly with the back of a spoon. Let it cool to room temperature, then leave it in the refrigerate for about an hour or so. Cut kalakand with knife into your preferred shape. Other Indian dessert recipes prepared in the microwave: Microwave Mawa Peda, Chai Peda and Indian Date Rolls. Other quick recipes in the microwave when I do not have much time is Paneer Tikka Masala, homemade mawa khoya (milk solids)
Tips for the perfect recipe
The thickness of the pan is important to prevent burning. Make sure to keep scraping the sides and bottom of the pan and use a silicone spatula to prevent scratches if using a non stick pan. Do not increase the heat any higher than medium-low heat. High or even medium heat is enough for the ricotta mix to burn. The texture of kalakand is soft yet has a granular consistency. Do not overcook the mixture as it will dry out when the kalakand is set. Remove from the heat whilst it is still soft.
Storage
Place in an air-tight container and keep at room temperature for up to 2-3 days. If you live in a hot place, you may want to keep yours in the fridge however make sure to serve at room temperature. If storing in the fridge, the kalakand will last around 7 days.
Other Indian Sweets
Gulab Jamun (with khoya) Besan Burfi Ras Malai 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! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe was posted on our blog on the 12th of August 2012 since I have updated the post with new content and pictures.
