There's a specific texture kalakand is supposed to have: moist, a little grainy, melt-in-the-mouth soft, that most shortcuts miss entirely. This one doesn't. Ricotta and condensed milk get you there in about 20 minutes on the stovetop, no oven required, and cardamom and saffron round it out with that same floral sweetness

stack of kalakand cubes with a festive back drop

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"LOVE this recipe! I have made it a few times over the past year, its quick and easy and so delicious!!! My family loves really loves it!! I will always make a double batch as I did for Diwali this year because it makes thicker pieces - which everyone loved. Thank you Archana for all of your great recipes and for always answering DM's quickly!"

- Anjali G

Growing up, my father would always buy fresh Kalakand from the local Halwai (sweet shop) for festivals. My sisters and I would look forward to those times, as this mithai was a family favorite. Ever since I moved to the USA, I have missed having fresh kalakand. I have always wanted to find the perfect recipe to make this mildly sweet and moist barfi at home.

kalakand cubes in a silver platter and paper cupcake liners

Traditionally, Kalakand is made by slowly cooking full-fat milk until the milk curdles into soft paneer (Indian cottage cheese). The paneer is then cooked with sugar until all the moisture evaporates, leaving that signature moist, grainy, crumbly texture we love. As delicious as it is, the classic method takes hours and quite a bit of work, not to mention multiple pots and pans!

So here is MOC's easy and modern take on this Indian dessert with the same authentic flavors! With this quick and simple 3-ingredient recipe, you can make heavenly Kalakand with 20 minutes of hands-on cooking time. I use full-fat ricotta cheese and sweetened condensed milk to make this effortless, yummy burfi. The homemade Kalakand is delicious and similar to the traditional version in taste, flavor, and texture.

Want to try more easy Indian desserts? Try Thandai Kalakand, Malai Laddu, and Almond Burfi recipes.

Kalakand is a wonderful and festive dessert that makes for a perfect treat on your holiday table. I love to cut kalakand into smaller bite-sized cubes and place them in mini cupcake liners to share them with my family and friends as part of the Diwali treats gift package!

I am sharing my super-easy must-try recipe with you, in time for the Indian festival season and for the upcoming holiday season.

Ingredient Notes

Full-fat ricotta cheese - Light, creamy, and a fantastic shortcut to replace paneer from the traditional recipe. Use full-fat ricotta for the best and creamiest Kalakand (also called milk cake by some). I highly recommend Calabra (available in Whole Foods) or Sorrento brands for a crumbly (danedar) texture.
Condensed milk - Sweetens the recipe beautifully, and its thick consistency helps it cook faster. I recommend Eagle or Magnolia brand condensed milk. The consistency of some of the store brands is more watery, and that can affect the texture of the final dish.
Ground cardamom (Elaichi) - Adds a sweet, fragrant aroma to Indian desserts. You can buy it pre-ground, or grind fresh seeds from green cardamom pods (discard the outer skin before grinding for a fine powder).

kalakand squares in a silver platter and paper cupcake liners

How to Make Instant Kalakand

A frying pan on an induction cooktop contains cream cheese and sweetened condensed milk, about to be heated. — Add the ricotta cheese and condensed milk to a wide 10" non-stick pan.

A saucepan filled with white liquid, possibly milk, is heating on an electric stovetop with digital controls. — Mix well using a silicone spatula. Initially the mixture will be runny, but it will continue to thicken up.

A pan filled with white, grainy batter is placed on an induction cooktop. The surface of the batter shows swirled patterns, indicating it has been stirred. — Keep stirring and scraping the sides of the pan.

A metal pan on an induction cooktop contains a thick, pale, grainy mixture spread evenly across the surface. — The mixture will start to separate from the sides and will come together as a thick batter.

A hand holds a tray with a rough, spread-out layer of dough or batter on parchment paper, set on a marble countertop. — Pour the mixture into the parchment paper-lined dish. Press down evenly with a silicone spatula into a 6" X 6" square, smoothing the top and sides.

A square tray of pistachio-topped Indian sweet mixture being smoothed with a yellow spatula on a marble surface. — Garnish with nuts and saffron and press down lightly.
Allow to cool down for about an hour.

A lime green spatula cuts into a tray of square-cut pistachio-topped barfi sweets resting on parchment paper. — Using a silicone spatula or a knife, cut the Kalakand barfi into small 1-inch cubes (around 36 square pieces) or bigger 2-inch squares that are a more traditional size.

A hand holds a tray of square-shaped Indian sweets topped with chopped pistachios and saffron strands, arranged in neat rows. — If you cut them into small pieces, you can also serve them in small cupcake liners.

Testing Notes

Using homemade paneer instead of ricotta? It works, but plan for a shorter cook time since paneer has less moisture than ricotta.
Scaling the recipe down? If you can't find a full amount of ricotta, scaling proportionally works fine; just keep an eye on the batter consistency near the end, since smaller batches can thicken faster than the times listed here.
Want to flavor it differently? A reader asked about adding sitaphal (custard apple) pulp; it works well, just budget a bit of extra cook time to account for the added moisture.

★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

Recipe

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4.91 from 62 votes

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.

Prep Time0

Cook Time22

Cooling1

Total Time1 22

Course: Dessert

Cuisine: Indian

Servings: 9

Calories: 222kcal

Author: Archana Mundhe

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

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Filed Under

Traditional Indian Sweets Stove Top Diwali Holi Indian Festival Foods

Comments

4.91 from 62 votes (39 ratings without comment)

Ingredient Notes

How to Make Instant Kalakand

Testing Notes

Recipe