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.
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"LOVE this recipe! I have made it a few times over the past year, its quick and easy and so delicious!!! My family loves really loves it!! I will always make a double batch as I did for Diwali this year because it makes thicker pieces - which everyone loved. Thank you Archana for all of your great recipes and for always answering DM's quickly!"
- Anjali G
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.
Origins of Kalakand
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 minutes of hands-on cooking 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.
Want to try more easy Indian desserts? Try Thandai Kalakand and Almond Burfi recipes.
Kalakand is a wonderful and festive dessert that makes for a perfect treat on your holiday table. I love to cut kalakand into smaller bite-sized cube and place them in mini cupcake liners to share them 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 for the upcoming holiday season.
Ingredients
This recipe uses only 3 main ingredients and a couple of optional flavoring and garnishing ingredients:
- Full-fat ricotta cheese - this light and creamy cheese is a great substitute for paneer, which is used in the traditional recipe. Make sure to use a good brand like calabra or sorrento for the perfect crumbly texture.
- Condensed milk - makes for a perfect sweetener in this recipe and the thickness helps speed up the process
- Ground cardamom - known as Elaichi, cardamom seeds are ground and added to Indian desserts for a sweet heavenly aroma
- Saffron (optional) - saffron adds an intense aroma, a floral flavor, and a gorgeous golden color.
- 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.
How to Make Instant Kalakand
- 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.
- 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, for about an hour.
- 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 sliced pistachios and serve.
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:
- Use full-fat ricotta for the best and creamiest Kalakand (also called milk cake by some). I highly recommend Calabra (available in whole foods) or Sorrento brands.
- 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 .
- Use a non-stick pan to make this recipe for easy cleanup and perfect texture.
- 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.
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.
More Indian Dessert Recipes
Do you love Indian desserts? Check out some of our favorites:
- Rice Kheer with Rose Cardamom Berry Compote - A fusion Indian dessert
- 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
Easy Kalakand (Just 3 Ingredients to Pure Bliss)
Equipment
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 together 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 the 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.
- Sprinkle Pistachios and saffron on top and gently press down with the spatula.
- 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
- Use full fat ricotta for the best and creamiest Kalakand (also called milk cake by some)
- 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
- Use a non-stick pan to make this recipe for easy cleanup and perfect texture
- 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
Divya says
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.
Archana says
Hi Divya - Use full fat ricotta cheese from a good brand like Calabro, Sorrento, White Rose, Polly-O. Available in most US grocery stores
Nimisha Garg says
I didn’t find full fat ricotta cheeese, not sure how it’ll turn out.
Sneha says
Can I use Nanak’s khoya/khawa instead of ricotta cheese for this recipe?
Archana says
Hi Sneha, I have not tried this recipe with khoya. I think khoya is much dry compared to ricotta cheese?
Vanessa says
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.
Sheba Parker says
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❤❤❤❤❤
Archana says
Thank you! My friend Manali has a nice recipe for Black Gulab Jamun. her site is cookwithmanali.com
,Sheba Parker says
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.
Sheba Parker says
Typo error
Should read Black gulab jamuns
Mona Goyal says
You didn't add sugar?or I don't see
Archana says
No sugar needed. The condensed milk is sweetened
Tanvi says
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.
Nandini says
Have you tried this in the IP?
Archana says
This recipe will not work in IP as there is no water used.
Monika Agwani says
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❤️❤️
Vidya says
I tried it. Even after two hours it is pasty and not set. Where did I go wrong?
Thank you
Archana says
What brand of ricotta and condensed milk did you use? Should be grainy not pasty
Ruchi says
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.
Payal says
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!! ❤️
Sayalee says
Love this quick recipe! Tastes better than store bought:)
Yogita says
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 .!!
Komal says
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.
Usha says
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!
Cressida Lewis says
It was a total hit!
Aditi Mathur says
Super easy and super delicious! This Diwali everything was home made! All thanks to Archana and her amazing recipes!!
Pradnya says
Easy, classy, perfect recipe for any special occasions..thank you for wonderful recipes as always 🙂
Prajakta says
Recipe was very easy to follow and Super Rich and Delicious
Puneeta Choudhury says
How can I modify this to make mango kalakand?
Archana says
Here is the recipe - https://savorrecipes.com/recipe/mango-kalakand/