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Kalakand (Easy 30-Minute Recipe)
4.9 from 42 votes

Kalakand (Easy 30-Minute Recipe)

Kalakand is one of the most popular Indian desserts enjoyed during festivals. It is a delectable soft milk fudge flavored with cardamom and saffron, and decorated with slivered pistachios. You will love my easy Instant Kalakand recipe to make this melt-in-the-mouth sweet in less than 30 minutes!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 25 pieces
Calories: 98 kcal
Course: Dessert
Cuisine: Indian

Ingredients

  • 16 ounce ricotta cheese 454 grams, full-fat
  • 14 ounce sweetened condensed milk 400 grams
  • 1/3 cup milk powder
  • 1 tablespoon ghee
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon rose water optional
  • 5-6 trands saffron optional
  • 6 pistachio slivered

Instructions

    Cup of Yum
  1. Grease a square tray with ghee or place a parchment paper (can also apply a little ghee over the paper).
  2. In a large pan (preferably non-stick), add ricotta cheese, condensed milk, and milk powder.
  3. Turn on the stove on medium heat and mix well. Keep stirring until the mixture becomes smooth. It will have a thin consistency at this time.
  4. Now switch to low-medium flame and keep stirring frequently. After about 10 minutes, the mixture will start to thicken.
  5. Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes.
  6. Now add the ghee and mix well.
  7. Add the cardamom powder and rose water. Mix well for 1-2 minutes.
  8. Overall it will take about 20-25 minutes to get the perfect consistency for the mixture. It should leave the sides of the pan as you stir.
  9. Transfer the mixture to the prepared tray. Then using a spatula flatten it. (tip: applying a little ghee on the spatula will make it easier).
  10. Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.
  11. Refrigerate for 1-2 hours. Then take out and cut with a sharp knife into squares. (Tip: Apply a little ghee on the knife and clean the knife between each cut)
  12. Serve immediately or store in the refrigerator for up to a week.

Notes

  • Sugar: Adjust sugar to taste by reducing the amount of condensed milk in the recipe. You can also add more granulated sugar if you prefer it sweeter. 
  • Make it with chenna/paneer: You can also make this same recipe with paneer for a crumbly texture (preferably homemade paneer/chenna). This will be closer in texture to milk cake or chenna burfi. 
  • Use 400 grams of paneer, and the exact same recipe works. If using store-bought paneer, then use brands that have good quality soft paneer, such as Haldirams. You can also soak the paneer in warm water for 30 minutes before using it and saute it with a little milk before using it in the recipe. Saute time for paneer will be 10-15 minutes. 
  • How to store? You can store kalakand in the refrigerator for up to a week. Take it out 10-15 minutes before to get it to room temperature before serving. You can also freeze kalakand. Thaw it overnight in the refrigerator, then serve at room temperature. 

Nutrition Information

Calories 98kcal (5%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 18mg (6%) Sodium 42mg (2%) Potassium 107mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 141IU (3%) Vitamin C 1mg (1%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 25 pieces

Amount Per Serving

Calories 98

% Daily Value*

Calories 98kcal 5%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 18mg 6%
Sodium 42mg 2%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 141IU 3%
Vitamin C 1mg 1%
Calcium 99mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.