Easy Kalakand (Just 3 Ingredients to Pure Bliss)
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4.9
180 reviews
Excellent
Easy Kalakand (Just 3 Ingredients to Pure Bliss)
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Ricotta Cheese Kalakand is a delightful Indian sweet made with creamy ricotta, sugar, and cardamom - a rich and indulgent treat that's easy to prepare and perfect for any festive occasion.
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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)
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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.
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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 Information
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Calories
222kcal
(11%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
30mg
(10%)
Sodium
115mg
(5%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
310IU
(6%)
Vitamin C
1mg
(1%)
Calcium
256mg
(26%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 115mg | 5% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 256mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
180 reviews
Excellent
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