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Quick & Easy Kalakand (3 Ingredients only)
Instant Kalakand with just 3 ingredients: ricotta, condensed milk, and cardamom. Made entirely on the stovetop, no oven, no hours of stirring, just 20 minutes to a rich, festive Indian sweet.
Servings: 9
Calories: 222kcal
Equipment
Recipe Video
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 a small baking tray or dish with 7" X 7" parchment paper
- In a wide nonstick 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 runny, and it will continue to thicken up. After about 20 minutes, the mixture will start to separate from the sides and will start to come together as a thick mixture.
- Add cardamom powder and mix well. For me, the mixture 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 mixture into the parchment paper-lined dish and, using a silicone spatula, press down evenly, making a 6" X 6" square, smoothing 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 squares ( 9 to 12 pieces), which will look more like the traditional version. I like to cut them into small bite-sized pieces, which are easier to share and eat.
- Kalakand will stay good at room temperature for a day. It also tastes best at room temperature. You can refrigerate it for up to 5 days. Be sure to bring it to room temperature before serving. Kalakand freezes well too; just make sure to thaw it overnight in the refrigerator and serve at room temperature.
Notes
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
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
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