15 Minute Kalakand Sweet (Ricotta Cheese or Paneer)

Make moist kalakand at home using either ricotta cheese (15 minutes) or paneer (25 minutes).  This popular Indian sweet is milk based and only requires a few pantry ingredients.

Ricotta cheese kalakand or paneer kalakand is a moist, juicy, and softly set milk cake with a delicate grainy texture. It is lightly flavored with cardamom and you can optionally add saffron strands or rose water.

I like to make it both ways so I thought it would be helpful to provide both a paneer and ricotta cheese recipe.

Kalakand is a popular Indian dessert made primarily from milk and sugar.  Kalakand tastes sweet and milky, often enhanced with cardamom or saffron for additional aromatic notes. It has a rich and creamy texture with a slightly grainy consistency.

Kalakand is traditionally made by reducing milk for a long time.  These two recipes offer a quicker way:

1.  Using condensed milk to cut down on cook time
2. Using store-bought ricotta cheese or paneer so you don’t have to make chenna and save more time

It is an easy vegetarian and gluten-free Indian sweet to make like Coconut Ladoos or, Mango Burfi or Milk Barfi.  The ricotta cheese version takes only 15 minutes of active time while the paneer version takes only 25 minutes.  Both are delicious!

Ingredients

I’ve included two sections for ingredients: 1 – Ricotta Cheese Kalakand and 2 – Paneer Kalakand

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Ricotta Cheese Kalakand Ingredients 

The two main ingredients are ricotta cheese and condensed milk.  Then, you will add cardamom powder and ghee.  Saffron strands, rose water, and nuts are optional.

Ricotta Cheese: Ricotta cheese serves as an excellent substitute for the paneer used in traditional Kalakand recipes. Its creamy and slightly grainy texture provides the essential base for this sweet. Ricotta cheese is readily available and eliminates the need for curdling milk.

Condensed Milk: Just like in the traditional recipe, condensed milk is a crucial ingredient in quick Kalakand. Its rich sweetness not only simplifies the process but also contributes to the desirable consistency and flavor of the sweet.

Paneer Kalakand Ingredients

Whole Milk: Whole milk is the foundation of traditional kalakand. In this paneer version of kalakand, it is slowly simmered to add juiciness to the paneer and to thicken, resulting in a thickened paneer milk mixture. This forms the base of kalakand, providing its creamy and luscious consistency.

Condensed Milk: Condensed milk serves as a convenient addition to traditional kalakand recipes. Its sweetness and richness help enhance the flavor and texture of the sweet. The concentrated nature of condensed milk helps in achieving the desired consistency more efficiently.

Paneer (Indian Cottage Cheese): Paneer is a key ingredient in kalakand, contributing to its texture and structure. The paneer is grated and added to the milk mixture. It helps bind the sweet and provides a slightly grainy, yet smooth mouthfeel.

If you want to make fresh paneer at home, you make it easily in an Instant Pot

Ghee (Clarified Butter): Ghee is used to provide binding, provide rich flavor to the sweet, and also grease the pan or tray in which the kalakand is set.  

Cardamom: Ground cardamom, a popular Indian spice, with its aromatic and slightly citrusy notes, is a traditional spice added to kalakand. It elevates the flavor, adding a delightful warmth that beautifully contrasts with the sweetness of the dish.

Saffron Strands: Saffron strands are often used to infuse the kalakand with their vibrant color and delicate aroma. When soaked in a bit of warm milk, saffron imparts a golden hue that visually enhances the sweetness and provides an additional layer of sensory delight.

Variations: Some people like to add milk powder or mawa to kalakand. I like to leave them out to make the taste distinct from milk barfi which also uses these ingredients and leaves the texture a little bit grainy.  

Ricotta Cheese Kalakand (15 Minutes)  

This option is like an instant kalakand, which comes together quickly.

Cook ricotta and condensed milk: Place a wide nonstick pot on the stove on turn on the gas to medium heat. Mix whole-milk ricotta and condensed milk in the pot.

Stir and keep an eye: Stir intermittently for about 15-18 minutes.  You will notice the mixture thicken over this period.  It will begin to come together and pull away at the sides. There will still be a little moisture left in the pan. It will look grainy.

See how it still has a bit of juicyness? That is key to retain some moisture in the sweet.

Add flavorings: Once the mixture is cooked, added cardamom powder and saffron strands.  Mix and turn off the gas.  Remove the pot from the stove.

Set: Pour mixture into a ghee-greased tray and pat down to even out.  Sprinkle chopped nuts on top and lightly press down to help them stick.

You can put a little bit of ghee on the bottom of a steel cup or on a spatula to help even out the top and smooth it over.

Cool: Let ricotta cheese kalakand cool completely to room temperature.  Then, cover with plastic wrap or foil and place in the fridge to set for at least two hours.

Cut and serve: Remove from fridge.  Cut pieces carefully and serve.  To help remove the pieces from the tray you can place the metal tray on very low heat for a few seconds to help melt the ghee which will in turn make it very easy for the pieces to lift out.

Paneer Kalakand (About 25 Minutes)

Prepare paneer: Shred paneer with a fine grater.

Paneer and whole milk: Add paneer and full-fat milk to a pan on medium heat. Mix and let come to a simmer. 

Ghee: After about 5 minutes, add ghee and mix. Continue to let it simmer and mix intermittently for about another 10 minutes.

Condensed milk and salt: Add condensed milk and salt to the pot and mix. For another about 10 minutes, cook the mixture on low heat, stirring constantly to avoid burning, until the mixture thickens and starts to leave the sides of the pan. There will still be a little moisture left in the pan. It will look grainy.

Flavorings: Last, the powdered cardamom and saffron strands are mixed in. Then, turn off the stove and remove the pot from the burner.

Cool and Set: Pour the cooked kalakand mixture into a ghee-greased plate and spread it evenly. Sprinkle chopped nuts and press down lightly to help them stick. Let it come to room temperature. Then, cover with plastic wrap or foil and place in the fridge for at least two hours to set.

Cut and serve: Once set, cut the Kalakand into squares or diamond shapes. Cut pieces carefully and serve. To help remove the pieces from the tray you can place the metal tray on very low heat for a few seconds to help melt the ghee which will in turn make it very easy for the pieces to lift out.

Mithai Tray

I used a mithai tray which is a rectangular dish measuring X by X.  These are used to make a standard size of Indian sweets.  If you don’t have one simply use an 8×8 or other sized baking tray you have.  But, don’t use the entire surface area.  Just push the mixture with a silicon spatula to the height and shape that works for you. 

Tips

➜ Watch the stove temperature: Keep it on medium or down to low-medium.  If it’s too high it may burn and part of this sweet is the simmering of milk to develop the flavor.

➜ Use a deep, wide bottom, non-stick pan:  This will help reduce the sticking of milk.  A wide bottom ensures quicker cooking.  A deep pan or pot is to prevent the simmering hot milk from splashing on you.

➜ Keep an eye:  Since kalakand is more moist than usual Indian sweets, when it is done it is juicy but not super wet.  If cooked too long it will be dry.  

➜ Ricotta cheese: Use whole milk ricotta cheese.  Make sure it’s not salted.

➜ Paneer: I used the Gopi brand available in the US.  It comes in a 396g block.  I have not tried malai paneer yet, but it should also work.  It just may not be as grainy because of its soft texture.

FAQs

➜  Storing

Store kalakand in the fridge since it is a milk-based sweet in airtight container.  Best consumed within 3-4 days.

 ➜ Kalakand is too hard

This may happen because the heat was on too high or it was cooked for too long.  You can try adding a little milk or brushing the tops of the set kalakand with milk to try to add moisture. 

➜  Other flavors

There are many other flavor variations like pineapple, chocolate kalakand, and mango kalakand.

Difference between burfi and kalakand

While these two Indian desserts look similar kalakand is not the same as milk burfi.  Kalakand is moister, sets softer, and has a danedar or slightly grainy texture.   Milk burfi is more firmly set and can likened to creamy milk fudge.

Have you tried this easy homemade kalakand recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!