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.
Servings: 12 pieces
Calories: 168kcal
Equipment
- 1 non-stick pot with a wide bottom
Ingredients
Option 1: Ricotta Cheese Kalakand
- 425 g whole milk ricotta cheese
- 397 g sweetened condensed milk
- ½ tsp cardamom powder
- ¼ tsp saffron strands
- 2 tbsp pistachios (or almonds, cashews) chopped
- 1/16 tsp salt
Option 2: Paneer Kalakand
- 2 cups milk 500 ml
- 400 grams paneer finely grated
- 200 ml condensed milk
- 1/16 tsp salt
- 1 tsp cardamom powder
- ¼ tsp saffron strands
- 1½ tsp ghee 1 tsp goes in the kalakand mix then ½ tsp ghee for greasing tray with ghee for setting kalakand
- 2 tbsp pistachios (or almonds, cashews) chopped
Instructions
Ricotta Cheese Kalakand (15 Minutes)
- Place a wide non stick pot on stove on turn on gas to medium heat. Mix ricotta cheese and condensed milk in pot.
- Stir intermittently for about 15-18 minutes. You will notice the mixture thicken over this time 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.
- Once mixture is cooked, added cardamom powder and saffron strands. Mix and turn off gas. Remove pot from stove.
- 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.
- Let ricotta cheese kalakand cool completely to room temperature. Then, cover with plastic wrap or foil and place in fridge to set atleast two hours.
- 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
- Prepare paneer: Shred paneer with a fine grater.
- Paneer and whole milk: Add paneer and whole 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 cardamom powder and saffron strands are mixed in. Then, turn off the stove and remove pot from 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 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.
Notes
Handle kalakand with care when cutting. It is a moist, slightly crumbly Indian sweet.
Keep the stove on medium. The slow and gradual cooking is what gives Kalakand its unique texture and flavor.
Nutrition
Calories: 168kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 161mg | Fiber: 0.02g | Sugar: 18g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 0.2mg