Kalakand – 5 Ingredients Quick and Easy Indian Sweets Recipe

Kalakand

{5 Ingredients Quick & Easy Recipe}

Kalakand - 5 Ingredients Quick & Easy Recipe
Kalakand – 5 Ingredients Quick & Easy Recipe

Remember my 2 ingredients Nariyal Laddoo ? These were made with Condensed milk and Dry coconut flakes, that’s it. Just 2 ingredients and these were instant hit with my girls. Kalakand is another recipe that I made with Condensed Milk that literally took 15 minutes from start to finish.

Condensed milk is the best discovery in the Indian Desserts  Culinary Journey. It has made life simple, quick, easy and efficient, just like all other recipes on my blog. Another secret Ingredient in making these creamy squares of delight is Ricotta Cheese. This is an Italian Cheese, that is close to Chhena /Paneer in texture.

The original recipe calls for Paneer and I adapted it by using Ricotta in place of Paneer. The difference in taste? NONE!! Have you checked Ruchi Dua’s Milk Peda made with RICOTTA CHEESE? Another simple, easy and delicious recipe to try and savor.

Kalakand - 5 Ingredients Quick & Easy Recipe
Kalakand – 5 Ingredients Quick & Easy Recipe

It is a perfect recipe, especially for those living outside India, in USA and UK.

I would completely recommend to use either Hard anodized pan or non stick pan for this recipe. For the original recipe from Nestle India – click here ! It is prepared using Paneer.

Read the recipe⇓ carefully for both the options, of making it with either Ricotta Cheese or Paneer.

Watch this video to discover the change in the consistency of Kalakand when cooking – https://youtu.be/W4lc7iqbHcU

Kalakand - 5 Ingredients Quick and Easy Indian Sweets Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Kalakand - Easy & Quick Recipe using Ricotta and Condensed Milk
Ingredients
IF MAKING WITH RICOTTA
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Ricotta Cheese - 1 small tub /425 grms
  • Khoya/Mawa Powder or Milk Powder - ½ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
IF MAKING WITH PANEER
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Paneer - 500 gms, grated
  • Khoya/Mawa Powder or Milk Powder - ¼ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
Instructions
SAME METHOD EITHER USING RICOTTA OR PANEER
  1. Take a 6-8 inches square deep bowl or rectangular 9-10 inches pan or even a deep plate can be used to set the kalakand.
  2. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
  3. Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
  4. Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan.
  5. Give it a good mix with a spatula. Put the pan on medium high heat.
  6. Cook the mixture on medium to medium high heat, alternating in between the temperatures.
  7. VERY IMPORTANT - Constantly stir the mixture to avoid burning.
  8. The mix of condensed milk and ricotta will be very liquidy to begin with. It will start solidifying and start coming together eventually. Manage the heat.
  9. My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.
  10. IMPORTANT- If you are using the Paneer, the recipe and method is same. It might take 8-10 minutes for Paneer and condensed milk to come together, since Paneer is more solid in texture than the ricotta.
  11. Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.
  12. Spread it out evenly with a spatula or hand (if you can take some heat).
  13. Sprinkle the cardamom powder + chopped almonds & pistachios on top.
  14. Press it down gently.
  15. Let it set for 2 hrs before cutting into squares.
  16. For cleaner edges, refrigerate the kalakand to cool down.
  17. Cut into desirable pieces! Enjoy!
  18. I love kalakand when it’s chilled.
Storage - you can store it in an airtight container in the refrigerator.

 

Diwali is coming up in 2 weeks, a festival of light, joy and love, laughter and happiness. Lord Ganesha and Shri Lakshmi are worshipped this day for health, wealth and prosperity. People buy Gold and Silver coins for Diwali and exchange presents. Diwali fills up the hearts of people with warmth and stomachs with lots and lots of sweets.

Kalakand is a perfect recipe for Diwali and other festivals. You can’t beat it that it is made JUST WITH 5 INGREDIENTS and Cooked under 15 minutes.

Do let me know what are your preparations for the Diwali? I am sure there is a huge variety of sweets and savories planned. If not, then try my Poha Chiwda and Corn Poha Chiwda , Kaju Masala , Makhana Masala for the savories. Try Gulab jamun , rasgulla and Gujiya from the blog for the sweets.

It is perfect to take as a Hostess Gift. You can make it for that no plan dinner party. If you are allergic to nuts, skip the garnish of nuts.

I have to tell you that my girls have fallen in love with this delicate, creamy and amazingly flavorful sweet from India. You have to try to believe me.

Kalakand - 5 Ingredients Quick & Easy Recipe
Kalakand – 5 Ingredients Quick & Easy Recipe

You can order the INGREDIENts from amazon. This will help me earn a small commission to keep the blog running.

Condensed MIlk

Ricotta cheese

Milk powder

Cardamom powder

Pistachio

Almonds

Stirring Spatula

Tray for setting the Kalakand

Ganesh Lakshmi Idols

 

Can’t Make it Now? PIN KALAKAND – EASY & QUICK RECIPE FOR LATER!

Kalakand - 5 Ingredients Quick & Easy Recipe
Kalakand – 5 Ingredients Quick & Easy Recipe

I am sure that you will try this recipe this Diwali. This is the easiest Sweet to make this festival, either you have lot of time or are pressed for time.

If you try it, then do give me the feedback.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!!

Sonal

Do let me know what you think. Your thought matters.

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