Kalakand with ricotta cheese
Prep time
Cook time
Total time
Kalakand with ricotta cheese, a simple 2-ingredient Diwali sweet recipe using ricotta cheese and condensed milk.
Recipe type: Dessert
Cuisine: Indian
Serves: 10 squares
  • 1 cup ricotta cheese (250 grams)
  • 1 cup condensed milk
  • Chopped nuts for garnish (optional)
  1. Grease a plate or baking tray with butter or ghee and keep ready
  2. Place the ricotta cheese and condensed milk in a pan on medium heat. I recommend using a non-stick pan and a flexible silicon spatula for the job
  3. Mix frequently as the mixture starts to simmer. The cheese will begin to harden and become crumbly
  4. Keep mixing and cooking on medium-low heat and let the mixture bubble
  5. The moisture will start leaving the kalakand mixture and the crumbly texture will increase
  6. Keep mixing occasionally and make sure you scrape down the sides of the pan with the spatula to ensure no bits are burning on the edges
  7. It took me about 14 mins to reach the right consistency. This will depend a lot on the moisture in your ricotta cheese and the temperature you are using to cook the kalakand
  8. Once the texture is crumbly mostly and there's no extra moisture in the mix, remove from heat and transfer the mixture to the greased plate or tray
  9. Flatten with the top of the spatula and let it cool completely
  10. Cut into squares and serve
  11. Refrigerate the remaining and serve within 2 days for maximum freshness
  12. You can garnish with slivered almonds (like I did), or chopped nuts, etc
Recipe by Edible Garden at https://www.cookingandme.com/2016/10/18/kalakand-with-ricotta-cheese/