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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.

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 -1/3cup
• Ghee – 2tsp
• Cardamom powder – 1/4 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.

Print

INSTANT KALAKAND RECIPE WITH RICOTTA CHEESE

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

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.

Course: Indian sweets, Sweet

Cuisine: Indian

Keyword: Instant kalakand, Kalakand recipe, kalakand with ricotta cheese

Servings: 9 slices

Author: Pavani

Ingredients

• Ricotta cheese – 250 grams
• Condensed milk -1 tin 375ml
• Milk powder -1/3cup
• Ghee – 2tsp
• Cardamom powder – 1/4 tsp
• Pistachios -2tbsp

Instructions

1. Heat a wide and thick bottom pan. Add ricotta cheese, condensed milk, milk powder and mix well.
2. Keep stirring on low flame until combines well.
3. Add cardamom powder and mix well.

4. Keep stirring on medium flame until it thickens.

5. Add 2tsp of ghee and combine well.
6. Once it starts to separate from the pan. Switch off the flame.
7. Transfer the dough into a greased, lined plate and spread evenly using a spatula.
8. Gently press the pistachio and allow it to cool completely.
9. Once it is set, cut into pieces.
10. You can store this kalakand in an airtight box at room temperature for 2 days and in the fridge for 1 week.

Recipe Video

Recipe 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.

If you tried my recipe, then please tag @pavaniskitchen on Instagram and I love to see your pictures. Do not forget to use #pavaniskitchen

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