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    Home » Recipes » Indian Sweets,Snacks and Desserts

    Instant Kalakand Recipe With Ricotta Cheese

    Published: Nov 14, 2020 · Modified: Jul 5, 2021 by Pavani . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 2 Comments

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    Instant Kalakand Recipe Is an easy and quick sweet recipe made with ricotta cheese, condensed milk, milk powder and ghee. You can prepare this delicious milk sweet within 20 minutes.

    Instant Kalakand Recipe

    If you are looking for Instant sweet recipes then you will love these MILK POWDER BURFI, INSTANT MALPUA  and INSTANT KESAR PEDA

    A SHORT VIDEO RECIPE

    INGREDIENTS USED FOR MAKING INSTANT KALAKAND RECIPE

    Ricotta cheese - Use whole milk cheese

    Condensed milk - Used store brought one

    Milk powder – Used full-fat powder

    Ghee – Used homemade (clarified butter)

    Cardamom powder -Elachi, Used homemade powder 

    Nuts – Pistachio for garnishing

     RICOTTA CHEESE KALAKAND WITH STEPWISE INSTRUCTIONS

    Ingredients:

    • Ricotta cheese - 250 grams
    • Condensed milk -1 tin(375ml)
    • Milk powder -⅓cup
    • Ghee - 2tsp
    • Cardamom powder - ¼ tsp
    • Pistachios -2tbsp

    Preparation: 

    • Heat a wide and thick bottom pan. Add ricotta cheese, condensed milk, milk powder and mix well.
    • Keep stirring on low flame until combines well.
    • Add cardamom powder and mix well.
    • Keep stirring on medium flame until it thickens.
    • Add 2tsp of ghee and combine well.
    • Once it starts to separate from the pan. Switch off the flame.
    • Transfer the dough into a greased, lined plate and spread evenly using a spatula.
    • Gently press the pistachio and allow it to cool completely.
    • Once it is set, cut into pieces.
    • You can store this kalakand in an airtight box at room temperature for 2 days and in the fridge for 1 week.

    NOTES:

    • Use whole milk ricotta cheese to make kalakand.
    • Don't overcook the dough, once it starts to leave the sides of the pan. Transfer into a plate. Otherwise, it will not be soft.
    Instant Kalakand Recipe

    INSTANT KALAKAND RECIPE WITH RICOTTA CHEESE

    Instant Kalakand is an easy and quick sweet recipe made with ricotta cheese, condensed milk, milk powder and ghee. You can prepare this delicious milk sweet within 20 minutes.
    5 from 1 vote
    Print Pin Rate
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    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Course: Indian sweets, Sweet
    Cuisine: Indian
    Servings: 9 slices
    Author: Pavani

    Ingredients

    • Ricotta cheese – 250 grams
    • Condensed milk -1 tin 375ml
    • Milk powder -⅓cup
    • Ghee – 2tsp
    • Cardamom powder – ¼ tsp
    • Pistachios -2tbsp

    Instructions

    • Heat a wide and thick bottom pan. Add ricotta cheese, condensed milk, milk powder and mix well.
    • Keep stirring on low flame until combines well.
    • Add cardamom powder and mix well.
    • Keep stirring on medium flame until it thickens.
    • Add 2tsp of ghee and combine well.
    • Once it starts to separate from the pan. Switch off the flame.
    • Transfer the dough into a greased, lined plate and spread evenly using a spatula.
    • Gently press the pistachio and allow it to cool completely.
    • Once it is set, cut into pieces.
    • You can store this kalakand in an airtight box at room temperature for 2 days and in the fridge for 1 week.

    Video

    Notes

    • Use whole milk ricotta cheese to make kalakand.
    • Don’t overcook the dough, once it starts to leave the sides of the pan. Transfer into a plate. Otherwise, it will not be soft.
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    Instant Kalakand Recipe

    More Indian Sweets,Snacks and Desserts

    • Masala Vada Recipe | Chana Dal Vada
    • Instant Pot Rice Kheer {Indian Rice Pudding}
    • Dates Sesame Seeds Ladoo | Sesame Laddu
    • Instant Coconut Ladoo With Condensed Milk

    Reader Interactions

    Comments

    1. Nisha

      December 01, 2020 at 8:23 pm

      Nicely done Pavani, this burfi is loved by most folks .We love it at our home as well.5 stars

      Reply
      • Pavani

        December 01, 2020 at 11:09 pm

        Thank you, Nisha.

        Reply

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