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.
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.
📖 Recipe
INSTANT KALAKAND RECIPE WITH RICOTTA CHEESE
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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Nicely done Pavani, this burfi is loved by most folks .We love it at our home as well.
Thank you, Nisha.