Kalakand is a popular sweet made out of solidified, sweetened milk called Khoya and Paneer (cottage cheese). Growing up in Bangalore this used to be one of our favorite sweets. It has a rich, decadent and melt-in-your moth taste. Traditionally made, it is a very long process in which the Khoya and Paneer are made from scratch. After that they are mixed together along with sugar until thickened. They are then cut into squares and garnished with pistachios. Indira has posted a detailed recipe here. Whenever I look at the post, I marvel at the description, pictures, and the process and hope that some day I shall be able to take that long road.
I have also seen Sandeepa’s recipe for Microwave Kalakand made the easy way and have been hooked onto it. This requires only 2 major ingredients Ricotta Cheese and Condensed Milk, the ingredients are readily available and all that is required is mixing and cooking in the microwave. This does not require any baby sitting or stirring continuously and delicious Kalakand is ready in about 20 minutes.
We had a pot luck party at a friend’s place recently and because of time constraint I whipped this up and took it to the party.
This recipe is a true time saver, a good one to make if you are looking for something delicious yet hard pressed for time. Thanks Sandeepa for sharing this easy and delicious way of making Kalakand, I am sure I will cherish this for days to come.
Ingredients: 1 measure ricotta cheese ( I used part skim ricotta cheese)
- 1.5 measure of condensed milk (I used low-fat version)
- 2-3 cardamoms powdered
- Almonds/pistachios slices for garnish
Method:
- Take a microwaveable dish (recommend using a tall glass dish) and lightly grease it.
- Mix the ricotta cheese and condensed milk well and microwave for 4 minutes. (This depends on the power of the microwave).
- Take it out and mix it well and microwave for another 4 minutes. The mixture tends to boil and spill over, so be careful.
- Repeat the above step, until the mixture becomes dry, grainy and no longer sticks to the hand.
- Add the cardamom powder and mix well.
- This is very forgiving. If it becomes too dry, then add a spoonful of condensed milk and microwave again. In my microwave it took 20 minutes to complete.
- Grease another flat plate and then transfer this mixture onto the plate and press it well. Cool and cut into squares. Garnish with almonds/pistachios.
that looks so good and quite pain-free to make. my fave kalakand of all times is from dadu’s in hyd. they have the best, juicy version of it!
Wow…this sweet can also be prepared in MW like Peda?!
Nice idea! I always used to avoid to prepare this b’se of elaborating prep time. Let me think about it again. Thanks for pointing out this MW recipe. 
btw, your pics are just look like it’s from traditional halwai.
I too used Sandeepa’s MW Kalakand recipe to make coconut barfi (naralyachi vadi). And though mine tasted good, they didn’t look as good as yours. Needless to say, you aced the photos again.
The saree backdrop is beautiful not to mention the color of the kalakand. Lovely, Supriya.
Thanks so much Jaya. Your warm comments make me blush as always
Frankly I have been impressed by your coconut burfi recipe and has inspired me to try something else. I will post it soon. Hope that your school, assignments, super soccer-boy is all going well.
I have been busy with school lately, so haven’t left comments but have been reading all your posts. Loved the mango pickle, in fact thought of you just two hours ago, when I saw raw mangoes at Patel Supermarket in Irving.
WOW!! its yummy. I like ajmeeri kalakhand the most but fear for the calories..:)
lovely colour…just perfect..
Your kalakands look fab Supriya and the saree as the backdrop is so glamorous
Glad you liked them and they are really super easy.
I have never used skim ricotta or low-fat c. milk for these. Now that you say maybe I should try them
Thanks Sandeepa and even more for sharing this recipe. This is a keeper and I will be using it for years to come. Do try with the low fat cheese and milk. Worked well for me
Yummy! One of my friend had made this for Diwali gathering and I have been looking for a tried and tested recipe since then. Thanks for sharing!
yummy dear……………..thanks for sharing the recipe dear………clicks are good dear.
I loved your simple recipe. I want to make these from so many days…will try your recipe now.
never made them at home.. like kalakand. looks delicious RC.
Kalakand looks too good. Love the 2nd pic a lot. Seems like a relatively easy recipe. Amma`s recipe of condensing the milk is a little messy and time consuming. Would surely like to try this recipe.
Agree with you Cilantro. I have seen the process of making Kalakand and the thought itself puts me in tears
. This is much easier with good results. Thanks to Sandeepa for this recipe
I like the idea of no babysitting required for this version. I’ve had Sandeepa’s recipe in mind for a while … just never got ’round to trying it out. Looking at your gorgeous ones, I think am going to soon RC.
RC, what’s the occasion? The sweet looks fabulous! This is going to be our Thanksgiving sweet
Ah ISG, nothing special really. I was planning to do this during Diwali, but I fell sick. I made this for a pot luck party that we had with some of our friends. Glad that this will be your ThanksGiving sweet
Beautiful and so so good, wish i had a piece with my coffee now.
Looks so good and with 4 ingredients seems so easy to make. I usually dont like sweets much but your pictures are making me crave for them:)
I love this sweet. lovely color there
I followed her recipe and made it too. They are gorgeous!
Loved this simple and delicious kalakand! Can’t wait to try it the next time I need to make a sweet…
Nice recipe, simple gotta try it now. Did the color change by itself or u added saffron or something?nice click.
Thanks Sowmya. Actually there is no need to add anything else, the color changes after heating it for about 20 minutes. I did not add saffron either. Hope you give it a try
Looks so delicious, presentation is also good….recipe looks quite easy….bookmarked….
and supriya, I posted another version of cranberry sauce/chutney, have a look when ever u got some time…..I’m sure u gonna like it.
My Gosh!! That looks like you got it from the shop. Love the picture & a great recipe. I am not too fond of kalakand, but will do this for A and company.
Thank you all very much for the warm comments. i have to thank Sandeepa for this awesome recipe.
awesome..just love it….
It looks soo yummy….& nice presentation..
Ur Blog is well maintanined…
I’m a new blogger & wud luv 2 get added in ur Blogroll..
Keep up with the good work…cheers!!!
This is one sweet I have eaten but never made at home. Yours are tempting and reminding me I should.
I’ve tried this too from Sandeepa’s blog. It’s so easy and a sure fire hit every time.
Fantastic pics and mouthwatering!Y’know when my parents were here, I made Kalakand and it was OK..I wish I had this recipe in Summer:((Bookmarked!
Mouthwatering is all what I can say!!