Easy Kalakand (Just 3 Ingredients to Pure Bliss)
User Reviews
4.9
Easy Kalakand (Just 3 Ingredients to Pure Bliss)
Description
Easy Kalakand (Just 3 Ingredients to Pure Bliss) blends full-fat ricotta cheese and sweetened condensed milk cooked slowly over medium heat to form a thick, pliable mixture. As the milk solids reduce and combine, ground cardamom is added for fragrant warmth. After cooking, the mixture is spread into a parchment-lined dish, optionally garnished with sliced pistachios and saffron threads that lend subtle flavor and color. Once cooled and set, it can be cut into squares for serving.
The result is a tender, slightly grainy milk cake that balances the creamy dairy base with sweetness and spice. The cooking process involves constant stirring and gradual thickening, requiring attention to avoid burning. The final texture can vary from soft and crumbly to more dense or fudgy if cooked longer.
This traditional Indian sweet is ideal for sharing during festivals or family gatherings. It can be enjoyed at room temperature and serves as a mild, creamy dessert with pleasant cardamom fragrance. The nuts and saffron garnish add textural contrast and visual appeal.
Using full-fat ricotta and trusted condensed milk brands improves creaminess and texture. Overcooking can cause chewier results resembling peda, so watch for the mixture to start pulling away from the pan sides. Cooling completely before cutting ensures cleaner slices.
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
- saffron optional, pinch
- 3 tablespoons pistachio 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.
Notes
- Use full-fat ricotta cheese to achieve the creamiest kalakand texture and flavor.
- Choose high-quality condensed milk brands like Eagle or Carnation for the best consistency and sweetness.
- Cook the mixture just until it thickens and separates from the pan sides to avoid a fudgy, dense texture.
- Allow the finished kalakand to cool completely before cutting to maintain neat squares.
- Optionally garnish with sliced pistachios and saffron for added flavor and presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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