Easy Kalakand

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.


Kalakand or Milk cake finds its origins from Rajasthan (as per good old Wikipedia). This popular Indian sweet made mostly during festivals is made by mixing milk and sugar and boiling it while it is continuously stirred till reaches a semi-solid consistency which almost takes a couple of hours. Hang on…this recipe does not take that long..It takes less than 20 minutes..seriously! I first made this recipe almost a couple of years back at my DH’s insistence. As usual, during Diwali, I was on a sweet making spree and he asked me if I could make Kalakand and off I went to the internet and found this recipe at showmethecurry.com. I modified the recipe a bit to make it work me. Try it out and let me know how it worked for you.

Easy Kalakand

5 from 1 vote
This delicious Kalakand recipe is everyone's favorite sweet to feast on during Diwali. It is perfect for potlucks or for a large crowd since it comes together in under 30 minutes.
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 16 pieces
Diet : Vegetarian
Course : Sweets
Method: Stovetop
Cuisine : Indian


  • 15 ounces Ricotta cheese
  • 14 ounces can of sweetened condensed milk
  • 4 tablespoons sugar
  • 1 tablespoon chopped almonds
  • 1 teaspoon ghee for greasing the pan


  • In a microwave safe dish, mix the Ricotta Cheese, Sugar and Condensed Milk well to remove any lumps.
  • Place the dish in the microwave and cook it for 5 minutes uncovered.
  • Take the mixture out and mix well. Cook it in the microwave for 3 more minutes.
  • Microwave for 3 minutes, covered. Stir well.
  • Put it back in the microwave for 2 minutes, take out and mix. Repeat this process (microwaving it for 2 minutes and mixing) 2 more times, each time mixing it well.
  • Add in 1/2 of the chopped almonds and powdered cardamom (if using) and mix well again.
  • Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
  • Sprinkle the remaining chopped almonds and press them into the mixture.
  • Let it cool (around 10 minutes) and cut into squares.
  • When it is completely cold, separate the squares and store in the refrigerator. Consume it in 2-3 days.

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here's a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.


Serving: 1pieceCalories: 144kcalCarbohydrates: 17gProtein: 5gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 54mgPotassium: 124mgFiber: 1gSugar: 17gVitamin A: 185IUVitamin C: 0.7mgCalcium: 127mgIron: 0.2mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
Keyword : Diwali sweet, Kalakand with ricotta cheese, Under 30-minutes


Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon


Simmer to Slimmer Logo

Leave a Reply

Your email address will not be published.

Recipe Rating