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Easy Kalakand (Just 3 Ingredients to Pure Bliss)
4.9 from 180 votes

Easy Kalakand (Just 3 Ingredients to Pure Bliss)

This Easy Kalakand recipe uses just ricotta cheese, condensed milk, and cardamom to create a soft, creamy Indian milk cake. The mixture cooks down to a thick batter that sets into a mildly sweet, fragrant dessert with a delicate texture. Optional saffron and pistachio toppings add subtle floral and nutty accents. It’s a straightforward, stovetop method yielding a sliceable treat that showcases the creamy richness of full-fat ricotta combined with the sweetness of condensed milk and aromatic cardamom.

Cook Time
22 mins
Cooling
1 hr
Total Time
1 hr 22 mins
Calories: 222 kcal
Course: Dessert
Cuisine: Indian

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

    Cup of Yum
  1. Line small baking tray or dish with 7" X 7" parchment paper
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle Pistachios and saffron on top and gently press down with the spatula.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 222

% 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.