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Kalakand Indian milk cake

Kalakand Indian Milk Cake

Kalakand is a creamy, melt-in-your-mouth Indian milk cake made with condensed milk, ricotta (or paneer), and cardamom, then topped with pistachios. It’s quick to make, rich in flavor, and perfect for festive occasions or a simple sweet craving.
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Prep Time 10 minutes
Cook Time 25 minutes
cooling 3 hours
Total Time 3 hours 35 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Indian
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 can 14 oz sweetened condensed milk
  • 2 cups ricotta cheese or crumbled paneer
  • 1 tablespoon ghee
  • 1/2 teaspoon ground cardamom
  • A pinch of saffron strands optional
  • 2 tablespoons chopped pistachios or almonds for garnish

Method
 

  1. Prepare the dish: Line a 6x6-inch square dish with parchment paper. Lightly grease with ghee.
  2. Mix and cook: In a nonstick pan, add condensed milk and ricotta. Stir to combine.
  3. Thicken the mixture: Cook over medium heat, stirring often. After 10–12 minutes, the mixture will start to thicken.
  4. Add flavor: Stir in cardamom and saffron. Continue cooking until the mixture leaves the sides of the pan (about 20–25 minutes).
  5. Set the base: Transfer the mixture to the prepared dish. Spread it evenly with a spatula.
  6. Garnish: Sprinkle pistachios or almonds on top, pressing them lightly.
  7. Cool and set: Let it cool at room temperature for 1 hour, then refrigerate for 2–3 hours.
  8. 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.