stacked up kalakand pieces
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5 from 2 votes

Kalakand with Ricotta Cheese

Kalakand- this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge.
Prep Time2 mins
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 12 pieces
Author: Madhavi


  • 1 small tub, ricotta cheese 425 grams
  • Sweetened condensed milk, 1 can (400 gms)
  • 1/3 cup milk powder optional
  • 1 tbsp sugar ( use the sugar only if you are adding milk powder) optional
  • 3 cardamon pods finely crushed
  • few chopped pistachios for garnish


Making on the stove top-

  • In a pan add the ricotta cheese and the condensed milk. Mix it well. A Non stick pan works great for this recipe.
  • mix the cheese and the milk mixture and turn on the stove.
  • Cook in low-medium flame mixing frequently. Its very important to continuously stir to avoid burnt bottom.
  • Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken.
  • Keep mixing and cook till most of the moisture evaporates and the whole mixture looks like soft crumbles.
  • It takes around 15 -20 minutes to get the right consistency. again the cooking time may vary depending on the temperature you cooked or the moisture content in the ricotta cheese.
  • Add a table spoon of ghee and cook for two minutes.
  • Add the cardamom powder and mix and turn off the heat.
  • Greas a tray with ghee or place a parchment paper.
  • Pour the kalakand in to the tray and flatten it gently with a spatula.
  • Sprinkle crushed pistachio and cool slightly and then place the tray in the refrigerator to set.
  • Cut into squares and serve. Stays fresh for up to a week in the refrigerator.

Making in the microwave -

  • In a large and deep microwaveable safe bowl add the ricotta cheese and condensed milk. Give it a mix. If you are planning to add milk powder, add that as well and the sugar. Give a mix. Adding milk powder and sugar is totally optional. Add sugar only when adding milk powder.
  • Microwave for four to five minutes, making sure the the mixture doesn't boil over. At this point the bowl will be very hot, remove carefully.
  • Mix well and microwave again for 3 minutes. Remove and mix.
  • Now place a microwaveable safe plate on the bowl, criss cross way to allow heat to escape. Microwave again for 4 to 5 minutes, removing every two minutes.
  • If you have not used the milk powder, the kalakand will take more time to cook.
  • When the kalakand is done, the mixture should have a granular texture and little thick.
  • Add the cardamom powder and ghee and mix well.
  • Transfer the kalakand to a greased plate and garnish with chopped pistachio.
  • Cool slightly and pop it in the refrigerator to set.
  • Cut to desired shape and serve.


If using only ricotta cheese and condensed milk, the cooking time will be slightly more than if milk powder is also used.