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Kalakand - 5 Ingredients Quick & Easy Recipe
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5 from 1 vote

Kalakand - 5 Ingredients Recipe (Quick & Easy)

Kalakand is a delicious Indian dessert that can be made easily at home. You can either use paneer or ricotta for the recipe
Prep Time2 hrs
Cook Time15 mins
Course: Dessert
Cuisine: Indian
Keyword: Kalakand
Servings: 10
Calories: 2kcal
Author: simplyvegetarian777


  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Heavy Bottom Pan
  • Stirring Spoon
  • Measuring cups and spoons
  • Dessert Setting Pan or Tray


If making with Paneer, then all the above ingredients are needed. Substitute Ricotta with 500 grams of crumbled/grated PANEER.

  • 1 fat pinch Saffron dissolved in 1/2 tbsp milk of want to make Kesar Kalakand.


    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. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
  • Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
  • Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan. Give it a good mix with a spatula. If you plan to make Kesar Kalakand (Saffron infused Kalakand), then add the milk with dissolved saffron now).
  • Put the pan on medium high heat.Cook the mixture on medium to medium high heat, alternating in between the temperatures.
    VERY IMPORTANT - Constantly stir the mixture to avoid burning.
  • 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.
  • My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.
    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.
  • Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.Spread it out evenly with a spatula or hand (if you can take some heat).Sprinkle the cardamom powder + chopped almonds & pistachios on top.
  • Press it down gently. Let it set for 2 hrs before cutting into squares.For cleaner edges, refrigerate the kalakand to cool down. Cut into desirable pieces! Enjoy!I love kalakand when it’s chilled.

Can I make it in Instant Pot?

  • You probably can. Cook it on saute mode. Start with Medium Heat on Saute mode and then switch to low heat towards the later part of the cooking. If you have non stick inner pot, then use that.



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.
Store these in air tight container in refrigerator. Do not leave it on the counter.
How can you make it a COMMUNITY/NEIGHBORHOOD celebration every year?
I have always believed in spreading DIWALI CHEER in the family and community. It hasn't been easy but have been possible. 
I am going to share some great ideas that we started in our Indian American Neighborhood of Pennsylvania.
We have a whatsapp group and we create a DIWALI GIFT EXCHANGE list there of the interested families willing to participate.
Then the interested families make a GOODY BAG consisting of few pieces of mithai (home made or store bought), hand painted small diyas (home painted or market painted) and a savory plus diwali coloring pages for kids. We exchange these bags with 2 families (one above our name and one below our name). It is kind of Halloween booing for the kids but with diwali stuff. 
It creates our Indian festival interest in our kids, which otherwise becomes difficult living in different country.
The whole community waits for it the whole year.


Serving: 10pieces | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg