• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • Amazon Store
    • Cookbook
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Desserts » Gluten Free Desserts

    Kalakand

    Published: Nov 3, 2020 · Modified: May 18, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 36 Comments

    2449 shares
    Jump to Recipe

    Kalakand is a delectable, melt-in-the-mouth dessert whipped up in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.

    stack of kalakand cubes with a festive back drop
    Jump to:
    • Origins  
    • Ingredients
    • Process 
    • Tips
    • Storing
    • Recipe

    Growing up, my father would always buy fresh Kalakand from the local Halwai (sweet shop) for festivals. My sisters and I would look forward to those times, as this sweet was a family favorite. Ever since I moved to the USA, I have missed having fresh kalakand. I have always wanted to find the perfect recipe to make this mildly sweet and moist barfi at home.

    kalakand cubes in a silver platter and paper cupcake liners

    Origins  

    Historically belonging to Uttar Pradesh in North India, this versatile milk-based mithai has gained universal popularity across India. Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.

    So here is  MOC’s easy and modern take on this Indian dessert with the same authentic flavors! With this quick and simple 3 ingredient recipe, you can make heavenly Kalakand with 20 mins of hands-on cook time. I use full-fat ricotta cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.

    kalakand pieces in a gold container

    Kalakand is a wonderful and festive dessert that makes for a perfect treat on your holiday table. I love to cut kalakand in smaller bite-sized cubes, place them in mini cupcake liners and share with my family and friends as part of the Diwali treats gift package!

    I am sharing my super easy must-try recipe with you, in time for the Indian festival season and also for the upcoming holiday season.

    Ingredients

    This recipe uses only 3 main ingredients and a couple of optional flavoring and garnishing ingredients:

    1. Full-Fat ricotta cheese - this light and creamy cheese is a great substitute for paneer, which is used in the traditional recipe
    2. Condensed milk - makes for a perfect sweetener in this recipe and the thickness helps speed up the process
    3. Ground cardamom - known as Elaichi, cardamom seeds are ground and added to Indian desserts for a sweet heavenly aroma
    4. Saffron (optional) -  saffron adds an intense aroma, a floral flavor, and a gorgeous golden color.
    5. Pistachios (optional for nut-free) -  You can use any nuts in this recipe. I love green pistachios as they add nice color contrast to this barfi.

    The best part is that you can totally skip the nuts for a nut-free option and it will still taste delish! If you are not a fan of pistachios, feel free to use any other nuts of your choice for the garnish.

    kalakand cubes in a silver platter and paper cupcake liners

    Process 

    Here are my simple steps to make this amazing Indian dessert: 

    Step 1: Line a small baking dish or tray with 7" x 7" parchment paper. Set aside. Add the condensed milk and ricotta cheese to a non-stick pan. Using a silicone spatula, mix well and break any lumps. Cook on medium heat stirring frequently. Keep scraping the sides and mixing in every few minutes. In the first 5 minutes, the mixture will be very liquidy, but it will continue to thicken up. After about 20 minutes the mixture will start to separate from the sides and will come together as a thick batter. Add cardamom powder and mix well.

    photos one through four of making kalakand

    Step 3: Pour the batter on the parchment paper-lined dish. Using a silicone spatula, press down evenly making a 6" X 6" square evening out the top and sides. Garnish with chopped nuts, pressing down lightly. Allow to cool down completely, about an hour.

    photos five through eight of making kalakand

    Step 3: After about an hour, cut the Kalakand barfi into small 1 inch cubes (around 36 square pieces)  with a silicone spatula. Traditionally the Kalakand pieces are much bigger in size, but I like to cut them into small bite-sized pieces as they are easier to eat. If you prefer the traditional size, cut it into 9 square pieces. Garnish with dried rose petals if desired and serve.

    photos nine and ten of making kalakand

    Tips

    Although it is super simple to make Instant Kalakand at home, here are the tips that have helped me make perfect Kalakand for years: 

    1. Use full-fat ricotta for the best and creamiest Kalakand (also called milk cake by some)
    2. Always use good quality condensed milk brands like Eagle or Magnolia. The consistency of some of the store brands is more watery, and that can affect the texture  of the final dish 
    3. Use a non-stick pan to make this recipe for easy cleanup and perfect texture 
    4. If you cook for a longer time, the kalakand may get a more chewy, fudgy, Peda-like texture. For best results, cook just until the mix starts to come together and enjoy at room temperature  
    kalakand in paper cupcake liners

    Storing

    While this Indian mithai tastes best when enjoyed fresh, it can stay good in the refrigerator for up to 5 days. Be sure to bring it to room temperature before serving. Kalakand freezes well, but again make sure to thaw it overnight in the refrigerator, and serve at room temperature. 

    Do you love Indian desserts? Check out some of our favorites:

    • Badam Burfi - Instant burfi with almond flour
    • Sweet Coconut Rice – EASY Instant Pot Recipe
    • Rice Kheer – Creamy rice kheer without any cream
    • Gajar Halwa – Quick carrot pudding with cardamom, saffron & nuts
    • Mango cheesecake – The best Instant Pot cheesecake
    • Rose Milk Cake – Ricotta Cheesecake with rose, cardamom & pistachios

    I do hope you give this easy Indian sweet recipe a try and share your feedback with our MOC family.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    kalakand in cup cake liners
    Print Recipe Pin Recipe Save Saved!
    4.91 from 43 votes

    Kalakand

    Instant 3-ingredient North Indian Mithai also known as milk cake
    Prep Time0 mins
    Cook Time22 mins
    Cooling1 hr
    Total Time1 hr 22 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 9
    Calories: 222kcal
    Author: Archana Mundhe

    Equipment

    • Silicone knife

    Ingredients

    • 15 oz ricotta cheese full fat recommended, I like Sorrento or Calabro brands
    • 14 oz condensed milk full fat and brands like eagle, carnation or magnolia
    • 1 teaspoon ground cardamom
    • pinch of saffron optional
    • 3 tablespoons pistachios thinly sliced (optional for nut free, or use nuts of your choice)

    Instructions

    • Line small baking tray or dish with 7" X 7" parchment paper
    • In a wide non stick pan (10 to 11 inches wide) add ricotta cheese and condensed milk. Cook over medium heat stirring frequently for 20 to 25 mins. Keep scraping the sides frequently. In the first 5 minutes the mixture will be very liquidy and it will continue to thicken up. After about 20 minutes the mixture will start to seperate from the sides and will start to come together as a thickish batter. Add cardamom powder and mix well. For me the batter comes togther in 22 minutes, but depending on the thickness of your pan and heat level, it may take a few mins more or less. Please see notes below.
    • Pour the mix in on the parchment paper lined dish and using a silicone spatula, press down evenly making a 6" X 6" square evening out the top and sides. Allow to cool down completely, about an hour. You can cut the Kalakand into small 1 inch cubes (around 36 square pieces) or cut into bigger 2" x 2" squares ( 9 pieces) which will look more like the traditional version. I like to cut them into small bite sized pieces which are easier to eat.
    • Kalakand will stay good at room temperature for a day. It also tastes best at room tempterature. You can refrigerate for up to 5 days. Be sure to bring it to a room temperature before serving. Kalakand freezes well, but again make sure to thaw it overnight in the refrigerator, and serve at room temperature. 

    Video

    Notes

    Notes:
    1. Use full fat ricotta for the best and creamiest Kalakand (also called milk cake by some)
    2. Always use good quality condensed milk brands like Eagle, Carnation or Magnolia. The consistency of some of the store brands is more watery, and that can affect the texture  of the final dish 
    3. Use a non-stick pan to make this recipe for easy cleanup and perfect texture 
    4. If you cook for a longer time, the kalakand may get a more chewy, fudgy, Peda-like texture. For best results, cook just until the mix starts to come together and enjoy at room temperature  

    Nutrition

    Calories: 222kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 248mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Homemade Enchilada Sauce
    Instant Pot Spinach Mushroom Lasagna »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Divya says

      November 03, 2020 at 7:04 pm

      Any brand for ricotta cheese and where to buy that from, it will be my first time but only for this recipe so thought would ask you before making mistake choosing.

      Reply
      • Archana says

        November 03, 2020 at 9:16 pm

        Hi Divya - Use full fat ricotta cheese from a good brand like Calabro, Sorrento, White Rose, Polly-O. Available in most US grocery stores

        Reply
        • Nimisha Garg says

          November 12, 2020 at 5:33 pm

          I didn’t find full fat ricotta cheeese, not sure how it’ll turn out.

          Reply
    2. Sneha says

      November 03, 2020 at 8:59 pm

      Can I use Nanak’s khoya/khawa instead of ricotta cheese for this recipe?

      Reply
      • Archana says

        November 03, 2020 at 9:14 pm

        Hi Sneha, I have not tried this recipe with khoya. I think khoya is much dry compared to ricotta cheese?

        Reply
    3. Vanessa says

      November 03, 2020 at 11:22 pm

      Recipe was so easy to follow and the taste and texture were perfect. I can’t believe I made an Indian sweet from scratch!! Thank you for sharing this wondering recipe Archana.5 stars

      Reply
    4. Sheba Parker says

      November 04, 2020 at 4:01 pm

      Thanks again what a nice simple clean recipe.I know my husband loves indian sweets and I will make this for his Diwali.i want a simple recipe for black gulag diamond but cant find simple one,any help?
      I love all your Indian recipes.its from YOUmy dear,i learnt how to make a crisp dosa,never did any recipe say,sprinkle water on hot griddle you helped.All others include.gits say spray or little oil and each time Disaster,soft dosage sticking to my pans
      Thanks again,and have a great Diwali❤❤❤❤❤

      Reply
      • Archana says

        November 06, 2020 at 10:13 pm

        Thank you! My friend Manali has a nice recipe for Black Gulab Jamun. her site is cookwithmanali.com

        Reply
      • ,Sheba Parker says

        November 13, 2020 at 12:22 am

        OMG, thank youterdar and it turned out Excellent very much for a recipe that from my side gives you 7 +stars
        I made the khalakand yesterday, for today and it was amazing.My husband loved it.Thanks once again.

        Reply
    5. Sheba Parker says

      November 04, 2020 at 4:06 pm

      Typo error
      Should read Black gulab jamuns5 stars

      Reply
    6. Mona Goyal says

      November 05, 2020 at 6:05 am

      You didn't add sugar?or I don't see

      Reply
      • Archana says

        November 06, 2020 at 10:11 pm

        No sugar needed. The condensed milk is sweetened

        Reply
    7. Tanvi says

      November 07, 2020 at 3:18 pm

      Loved this recipe.. I used Whole milk instead of condensed milk and it turned out amazing. Thanks for sharing it during this Diwali festival season.5 stars

      Reply
    8. Nandini says

      November 07, 2020 at 3:24 pm

      Have you tried this in the IP?

      Reply
      • Archana says

        November 10, 2020 at 10:49 am

        This recipe will not work in IP as there is no water used.

        Reply
    9. Monika Agwani says

      November 07, 2020 at 6:26 pm

      Recipe was so easy to follow and the taste and texture were perfect. I can’t believe I made an Indian sweet from scratchThank you so much Archana ji – I have become your big fan of your recipes now❤️❤️5 stars

      Reply
    10. Vidya says

      November 08, 2020 at 10:46 pm

      I tried it. Even after two hours it is pasty and not set. Where did I go wrong?

      Thank you

      Reply
      • Archana says

        November 10, 2020 at 10:20 am

        What brand of ricotta and condensed milk did you use? Should be grainy not pasty

        Reply
    11. Ruchi says

      November 10, 2020 at 2:29 pm

      Hello Archana! I have tried a lot of your recipes and all of them turned out great. I tried this kalakand yesterday it tastes yummmm. The only thing is it didn't get dry enough to be cut properly and sticks to knife. I kept it on the stove for like 30 + minutes. Is there any dry ingredient I can add to make it more dryer? I am planning to make this in bulk for offering to friends so I would like to be able to cut it.

      Reply
    12. Payal says

      November 10, 2020 at 9:30 pm

      Recipe is super easy and everyone loved it in our home. Made it for Diwali but not sure if it’s going to last. Kids can’t stop eating. Thank you for the recipe!! ❤️5 stars

      Reply
    13. Sayalee says

      November 11, 2020 at 10:27 pm

      Love this quick recipe! Tastes better than store bought:)5 stars

      Reply
    14. Yogita says

      November 12, 2020 at 8:09 pm

      Best kalakand ever gonna try it again for sure
      I used whole milk ricotta so texture was smooth .!!
      I think if you use full fat as mentioned in recipe texture would be grainy but still it was so good so loved it .!!5 stars

      Reply
    15. Komal says

      November 14, 2020 at 11:34 am

      Made this last night. Such a simple recipe that makes delicious kalakand. I think I might have cooked it a little more because I have more of a peda texture but it’s still delicious.5 stars

      Reply
    16. Usha says

      November 15, 2020 at 1:00 pm

      Such an easy recipe, Archana! I made this for Diwali and it was a hit. Soft and flavorful, melts in the mouth. I should have paid closer attention to your tip about the size dish to set it in - I think having a larger dish makes it easier to square up and cut. I need to find a good silicone knife (or add some oil to mine) to make nice clean cuts. Next time!5 stars

      Reply
    17. Cressida Lewis says

      November 16, 2020 at 4:51 pm

      It was a total hit!5 stars

      Reply
    18. Aditi Mathur says

      November 16, 2020 at 8:51 pm

      Super easy and super delicious! This Diwali everything was home made! All thanks to Archana and her amazing recipes!! 5 stars

      Reply
    19. Pradnya says

      November 17, 2020 at 4:13 pm

      Easy, classy, perfect recipe for any special occasions..thank you for wonderful recipes as always 🙂5 stars

      Reply
    20. Prajakta says

      November 18, 2020 at 12:18 pm

      Recipe was very easy to follow and Super Rich and Delicious 5 stars

      Reply
    Newer Comments »

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Ministry of Curry

    2449 shares
    • 301