Kalakand – A Popular Bengali Sweet made with Ricotta cheese
When it comes to sweets, I prefer ones that are made with fewer ingredients. Kalakand basically requires just Milk and sugar, but making it from scratch takes too much time. I made this using ricotta cheese, which basically is the closest form of Indian cottage cheese available here, and condensed milk.
Traditionally this is made by making fresh paneer from milk and then combining the paneer with condensed milk and sugar and reducing it further until it reaches the required texture. I took the shortcut and used equal quantity of ricotta cheese and sweetened condensed milk and reduced it further to get the burfi consistency.
After a couple of month's break, I am back again for my blogging marathon. I simply love this event, since it motivates me to get back to routine blogging. The themes for the event makes it even more interesting as it paves way for me to do more research and learn.
For this week's BM, I chose the theme Course wise meal from any state. For this theme, I chose Bengal as my state and sweets as my course. The first sweet that I came up with is the ever-popular Kalakand. I love kalakand for its simplicity and grainy texture.
Preparation time - 5 mins
Cooking time - 40 mins
Difficulty level - easy
Ingredients to make Kalakand - (makes about 20 small pieces)
- Ricotta cheese - 15 oz container
- Sweetened condensed milk - 1 can (14 oz)
- Cardamom powder - 1 tsp
- Pistachios (or any nuts) - few (for garnish)
- Ghee - 1 teaspoon for greasing the tray
Procedure to make Kalakand -
- Grease an 8 x 8 pan with ghee and keep it aside.
- In a heavy bottom pan, combine the condensed milk and ricotta cheese. Mix well and heat over medium flame.
- Keep stirring the mixture. Once the ricotta cheese hits the heat, it will liquefy. Keep stirring for about 20 - 30 mins, until the mixture solidifies.
- Add the cardamom powder once the mixture starts to get thick. Keep stirring until it starts to leave the sides of the pan.
- Transfer the mixture to the greased pan and level it evenly with the back of a spatula. Sprinkle the nuts over the top and slightly press it with the spatula for it to stick to the sweet.
- Let it cool down a bit and then cut it into desired shape. Let it cool entirely before removing it.
- Serve it in room temperature or chill it for an hour or so in the refrigerator and serve.
Notes and Observation -
This can be made in the microwave too instead of stovetop. Follow the same recipe and make it in a deep microwave-safe glass dish. Keep stirring after every 5 mins and also keep an eye that the mixture does not boil over.
Other Milk Sweet Recipes
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Recipe
Kalakand - A Popular Bengali Sweet made with Ricotta cheese
Equipment
- pan
- bowl
- microwave
Ingredients
- 15 oz Ricotta cheese container
- 1 can Sweetened condensed milk 14 oz
- 1 teaspoon Cardamom powder
- few Pistachios or any nuts (for garnish)
- 1 tsp Ghee for greasing the tray
Instructions
- Grease an 8 x 8 pan with ghee and keep it aside.
- In a heavy bottom pan, combine the condensed milk and ricotta cheese. Mix well and heat over medium flame.
- Keep stirring the mixture. Once the ricotta cheese hits the heat, it will liquefy. Keep stirring for about 20 - 30 mins, until the mixture solidifies.
- Add the cardamom powder once the mixture starts to get thick. Keep stirring until it starts to leave the sides of the pan.
- Transfer the mixture to the greased pan and level it evenly with the back of a spatula. Sprinkle the nuts over the top and slightly press it with the spatula for it to stick to the sweet.
- Let it cool down a bit and then cut it into the desired shape. Let it cool entirely before removing it.
- Serve it at room temperature or chill it for an hour or so in the refrigerator and serve.
Woow, that looks so good and quite easy to make..Love to grab some..
Looks great and yummy!
Glad to follow you!
You make it seem very simple 🙂 Excellent job.
Simple recipe but sounds so delicious...
Delicious
Kalakand has come out perfect. Will give your recipe a try soon..
Pass on that platter please. 🙂 The piesces look yummy.
Good to have you back Sandhya and kalakand is so delicious..looking fwd to the other posts..
wow kalakand one of my favourites... can u pick a piece and have a chat with you :p makes me crave for some right away
I love kalakand so much, you have made them perfect... just want to pick a piece and enjoy a chat with you 😉
yummy and creamy sweet i ever loved:)
Sandhya..this one is really good..will try it today..I have one jar of ricotta. ..so shall give it a try today itself:))
Ricotta cheese instead of paneer.. thats very interesting. I too have joined BM for that extra push towards blogging. Kalakand looks yummy
Regardless of the method, this sweet is just the one for me 🙂
oh that is quick with ricotta cheese... I am asking posting Kalakand today... your pictures are soooo good...
Sowmya
Event - Authentic Indian Sweets w giveaway
Event - FR - Eggless Baking - Sweet/Savory
Event - Kid's delight - Sweet Treats
Came out perfect and mouthwatering!
Your Kalakand looks just like the store-bought ones!
oh yummy!!!! Looks very inviting!!! 🙂
Looks delicious and mouthwatering...
Delicious!!
lovely sweet and well explained.
looks so inviting and yumm...
so simple and delightful
Even i go for this short cut method of Kalakand, ricotta cheese works wonder for making Kalakand, droolworthy squares.
Looks very delicious.
Perfectly done...
Favorite dessert. Looks delicious
Your kalakand has come out very well.