Cheese Ricotta Kalakand Recipe
This creamy, rich ricotta kalakand recipe delivers the traditional Indian sweet with less effort and more melt-in-mouth magic. Made with ricotta cheese and condensed milk, it’s perfect for festive celebrations or quick cravings without compromising on authenticity.
How to Make
- 1.
Pan ready, sweet tooth ready: Take a non-stick pan, add ricotta, Britannia The Laughing Cow Cheese, and condensed milk.
- 2.
Stir and smile: Mix it all well and cook on low to medium heat. Keep stirring continuously, this is your 10-minute arm workout!
- 3.
Watch it come together: After 10–12 minutes, the mix will start thickening and pulling away from the sides. Add cardamom powder and mix again.
- 4.
Tray it up: Grease a small plate or tray with ghee. Pour the mixture and spread it evenly with a spoon or spatula.
- 5.
Cool & cut: Let it cool at room temperature, then refrigerate for an hour. Once firm, cut into squares or diamonds.
- 6.
Add that final touch: Sprinkle chopped nuts on top if using. Serve chilled or at room temp, it’s delicious either way!
Fun Facts About This Cheese Ricotta Kalakand Recipe
- Kalakand was born out of a happy accident. Legend says it was first made in Alwar, Rajasthan, when two types of milk solids accidentally came together, resulting in a soft, grainy, sweet we now love.
- Ricotta is Italian, but fits right in! This soft cheese, traditionally made from whey, blends beautifully into Indian mithais, making ricotta kalakand a perfect example of east-meets-west deliciousness.
- Kalakand is all about texture. Unlike barfis that are firm, kalakand is supposed to be soft, moist, and slightly grainy, exactly what ricotta helps achieve, minus the khoya fuss.