If there’s one Indian dessert that hits the sweet spot between rich and melt-in-your-mouth light, it’s kalakand. This creamy, milky, slightly grainy treat is basically what would happen if cheesecake and barfi had a baby.
Back home, I had to recreate it—and after many sticky pots and late-night taste tests, I landed on this foolproof version of kalakand Indian milk cake. It’s incredibly simple, uses fewer ingredients than most Indian sweets, and comes together in under an hour. Let’s make it!
What is Kalakand?
Kalakand is a classic Indian milk-based sweet made by reducing milk and combining it with sugar and paneer. The result is a soft, juicy, cake-like texture that’s a cross between a fudge and a cheesecake bar. It’s often flavored with cardamom and topped with chopped nuts—especially pistachios and almonds.
It’s also known as Indian Milk Cake, or sometimes just Kalakand Barfi, depending on where you are in India.
Ingredients You’ll Need
This recipe uses pantry-friendly ingredients, yet the result feels like something from a fancy sweet shop.
- 1 can (14 oz) sweetened condensed milk
- 2 cups ricotta cheese (or freshly made paneer)
- 1 tablespoon ghee
- 1/2 teaspoon ground cardamom
- A pinch of saffron (optional, but adds lovely aroma)
- 2 tablespoons chopped pistachios or almonds
Step-by-Step Kalakand Recipe
1. Prep the Pan
Line a small square or rectangular dish (around 6×6 inches) with parchment paper. Lightly grease it with ghee.
2. Cook the Mixture
In a nonstick pan, add ricotta cheese and sweetened condensed milk. Stir well.
Turn the heat to medium and keep stirring frequently. The mixture will start to bubble and thicken after 10-12 minutes.
3. Add Flavor
Add cardamom and saffron if using. Keep cooking until the mixture thickens and starts to leave the sides of the pan. This usually takes about 20-25 minutes. Don’t walk away—it can go from perfect to burnt in seconds.
4. Set and Chill
Transfer the mixture to your prepared dish. Flatten the top with a spatula. Sprinkle chopped nuts over the top and press gently.
Let it cool at room temperature for 1 hour, then refrigerate for another 2-3 hours.
5. Slice and Serve
Once set, cut into squares or diamonds. Kalakand is best served slightly chilled or at room temp.
Variations to Try
- Kalakand with Milk Powder: Replace ricotta with 1.5 cups milk powder + 1/2 cup milk + 1 tablespoon butter.
- Kalakand Cheesecake: Use this mixture as a filling over a cookie crust. Bake it like a cheesecake and chill.
- Rose Kalakand: Add 1 tsp rose water and garnish with dried rose petals.
- Chocolate Kalakand: Stir in 2 tablespoons cocoa powder while cooking.
Why This Kalakand Recipe Works
Most traditional kalakand recipes call for boiling down full-fat milk for hours. It’s delicious—but time-consuming. By using condensed milk and ricotta, we skip the slow reduction and get straight to the good part. Texture? Still creamy. Flavor? Absolutely authentic.
You’re also controlling the sweetness better. Most Indian sweets lean on the sugary side—this one’s perfectly balanced.
Tips for First-Time Makers
- Use nonstick cookware. Kalakand sticks easily. Save yourself the scrubbing.
- Don’t overcook. Once it clumps and leaves the sides, pull it off the heat.
- Ricotta vs Paneer: Ricotta gives a softer finish; paneer makes it denser.
- Chill properly. If it’s too soft, let it firm up overnight.
- Add pistachios at the end. Press them in so they stick without burning.
Try These Next
If you loved this, you’ll want to bookmark these too:
- Milk Powder Rasmalai Recipe – Soft, spongy milk dumplings soaked in flavored milk.
- Indian Sweet Barfi with Pistachios – Nutty, quick, and perfect for gifting.
- Milk Cake Recipe Indian Style – Denser than kalakand, caramelized, and intense.
- Burfi Recipe – Classic, no-fuss, and always a crowd-pleaser.
Kalakand Indian Milk Cake
Ingredients
Method
- Prepare the dish: Line a 6×6-inch square dish with parchment paper. Lightly grease with ghee.
- Mix and cook: In a nonstick pan, add condensed milk and ricotta. Stir to combine.
- Thicken the mixture: Cook over medium heat, stirring often. After 10–12 minutes, the mixture will start to thicken.
- Add flavor: Stir in cardamom and saffron. Continue cooking until the mixture leaves the sides of the pan (about 20–25 minutes).
- Set the base: Transfer the mixture to the prepared dish. Spread it evenly with a spatula.
- Garnish: Sprinkle pistachios or almonds on top, pressing them lightly.
- Cool and set: Let it cool at room temperature for 1 hour, then refrigerate for 2–3 hours.
- Slice and serve: Cut into squares or diamonds and enjoy.
Notes
- Use fresh ricotta or homemade paneer for the best texture.
- Always use medium heat while cooking to avoid burning the mixture.
- If you like it softer, reduce cooking time slightly and chill longer.
FAQ: Kalakand Indian Dessert
What’s the difference between kalakand and milk cake?
Kalakand is lighter and softer, almost fudge-like. Milk cake is denser, caramelized, and more granular.
Can I use paneer instead of ricotta?
Yes! Just mash it well. Homemade paneer gives a traditional taste, but ricotta makes things faster and creamier.
How long does kalakand last?
Store it in an airtight container in the fridge for up to 5-6 days. It doesn’t freeze well—texture gets weird.
Can I make this vegan?
You can try using vegan condensed milk and cashew ricotta, but the result won’t be quite the same.
Is kalakand gluten-free?
Yes! No flour, no semolina. Just milk, sugar, and love.
