Quick Kalakand – Indian Milk Burfi Recipe

So there is an easy way to do things and there is a not-so-easy way! Here we show you the easy way to make Kalakand! “Easy” because it has only 2 major ingredients AND ready to eat in under 2 hours and only 1 dish to clean, how can you go wrong with that? Try this mithai recipe for the festivals, holidays or as a hostess gift and you’ll have everyone licking their fingers! With Holi right around the corner and host of other festivals coming up, now is a perfect time to showcase your culinary skills.

Cook Time: 18 min
Prep Time: 5 min
Setting Time: 1 hr
Makes: 20 pcs (approx)


Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp


1. In a microwave safe square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well.
2. Mash down all the lumps with a help of a whisk.
3. Cook in the microwave for 5 minutes uncovered.
4. Take out and mix well. Make sure that you loosen the edges.
5. Back in the microwave 3 more minutes, uncovered.
6. Take out and mix.
7. Microwave for 2 minutes, covered. Take out and mix.
8. Microwave for 2 minutes,cross covered, take out and mix.
9. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
10.Once done, mix well.
11. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
12. Press down and flatten the mixture.
13. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick.
14. Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
15. Cut into desired shape and serve.

Print Friendly, PDF & Email

253 thoughts on “Quick Kalakand – Indian Milk Burfi Recipe

  1. Hi didi,

    Can you please make a video on the type of measurements you use. You can do it under tip Tuesday section. IT will be useful for ppl who don’t have those measuring cups like what we get in US.
    Please take this suggestion. It is really needed..


  2. Hi
    i tried this with half the amount of ingredients. however i followed the same time for microwaving. while doing the step with the bowl covered, it got spilled all over in my microwave!!
    half of it wwas spilled, anyways i carried on because it was ur recipe (if not for ur recipe, i wud have gt disappointed and thrown it)…but somehow i felt, its going to work…and yes, it was very gud….i just cooked it uncoevred all the way…..
    and it was gud……
    thanx for such an easy recipe!!

    BTW, i no longer receive ur replies in my mailbox, though i enter my email address in every comment!!

    1. Hi Lavi,

      Unlike other styles of cooking (specially stove-top), microwave cooking is very different. Halving the recipe means you need to reduce the amount of time cooked. Than is why you had a spill…the heat was too intense for that little amount of food. Glad it all worked out well.

      Regarding the technical issue, will look into it.

  3. Hi Anuja & Hetel,

    If you find time could you please post Milk Khova using Ricotta Cheese.

    I knew the traditional version of Milk Khova using Milk & yet tasty & time consuming too. I would really appreciate if you post it for us….pls.

    Thanks in Advance.

  4. Hi Girls,

    I have my maternal origin from Alwar in Rajasthan, India. Kalakand of ALWAR is very famous and naturally Its my favourite. But was just dying without having to eat it since a couple of years. Thanks a ton to both of you that you helped me taste it again. I was down the memory lane in my Childhood when I ate it after ages.

    I tried it on Ram Navmi two days ago. It came out perfect, exactly like yours. And the taste is too original. No one could tell that its home made, it looked and tasted as if some HALWAI(professional cook) has prepared it. 5 stars to this sweet and both of you.

    Have to say – “I love you both for this recipe.”

  5. Thanks a lot Hetal & Anuja for your super easy recipes. I’ve made this kalakand today. Its came out yammy.
    I am a great fan of your recipes. Whenever I get time, I try your recipes for a variation.
    Best wishes to both of you.

  6. lovely dessert and I made this on stove top. Just a note of caution ,,,,cooking on low heat and constantly stirring avoids spluttering all over.

  7. hi , i love ur all recipes .today first time i try kalakand for Gudipadva marathi new year…. and wow…. its really yummy and super easy .. thanks both of you …

  8. hi hetal and anujua!!

    i have watched videos of all vegetarian recipes, i love it…u guys show such easy repies… i have tried couple of them…i visit ur site everyday to check if there is new posting but it seems like u guys only post recipe a week….please post more desert and appetizers recipes.

  9. i am having one recipe that made with coconut
    take a jaggery 1/2 cup boil in water 1 cup
    it should be dark brownish colour
    and the sherred coconut and mix it
    it should like doe
    and of the heat let it cooldown for 30min
    and make them ball
    u have make and how it is

  10. Girls, loved the simplicity and taste of the kalakand. However have a problem – my kalakand was did not set well and hold it’s shape. It was rather crumbly. What’s the solution? Do I need to cook it for a shorter duration. My microwave is 1000 watt.

    1. Hi Priya,

      Our microwave is 1100 watts and after 18 mins, the kalakand still had just a bit of moisture left (which eventually disappeared when it was cooled). Did your’s have some moisture left or was it completely dry to begin with? If it was dry, you would have needed to cook it less, not more.

  11. Hi Hetal,

    You guys rock!!! I have tried the kalakand recipe and boy I feel like I can cook anything. Your procedures are so easy. Can you suggest if I can double the condensed milk measure so that kalakand comes out even sweeter(have a family with lots of sweet tooth) or is it going to mess up the recipe

    1. Hi Devi,

      Glad you enjoyed the kalakand! If you want it sweeter, you can just add some sugar to the mixture before microwaving it. You do not need to add additional condensed milk.

  12. Dear Hetal and Anuja !!
    Your recipes are fantastic !!
    How did you find kalakand recipe with Ricotta cheese ? Its so easy and result are wonderful…I made it yesterday and my husband didn’t believe that its home made kalakand πŸ™‚ ..I had it lot and forgot abt diet ..lol…
    Very quick and smart way to make kalakand just like your kulfi recipe ..so impressed with ideas πŸ™‚



      1. Thank you so much Hetal. Always enjoy all your cooking videos and tips. You guys are the best. Looking forward to your video on Dhodha burfee.

  14. Hi Guys,

    I love watching your videos- you must have fun doing them! I tried the Kalakund – At the first covered cooking stage it overflew (in spite of the cover) and made a big mess in the microwave! Then at the following uncovered stage it did that again… so I covered it with a paper towel – that helped. I suggest writing down the minutes and check them as you cook so you don’t forget at what stage you are. Mine for some reason, wasn’t as lumpy as yours. It tasted like mava penda.
    Keep up the good work ladies!

  15. So today I tried this recipe.it was simply yummmmmy…i have a question..when I cut my burfi the bottom was little watery but he top looked perfect.is the liquid still not evaporated enough?Do I need to microwave it more at this point?

    1. Hi Priyanka,

      After the 18 mins, there was a little moisture at the bottom of our pan but after keeping it in the fridge for an hour, the moisture went away. If the moisture did not go away for you, then you should probably cook it a bit longer next time. Microwave powers are different for everyone so the time may vary. Our microwave is 11oo watts (fyi).

  16. Hi ladies

    Firstly is this the same as burfee?
    Secondly could you put the metric equivalent on your recipes it would save so much time.

    Thanks this will be my first recipe I will be trying out. Fantastic site especially for people like me, non indian.

    1. Hi Tina,

      Some people call Kalakand “milk burfi”. We’ll make a conscious effort to give measurements in metric as well. Thanks.

    2. I’d like to second the metric equivalent idea. Thats what peeves me in all your otherwise excellent recipes and videos

    3. I’d like to second the metric equivalent idea. Thats what peeves me in all your otherwise excellent recipes and videos. I live in Australia btw

  17. Hey Hetal,

    Can we leave it outside on the shelf for a week too instead of storing in the refrigerator?
    I’m trying to make it today πŸ™‚
    Thanks for so many wonderful recipes!

      1. Thanks for the reply Hetal…. It turned out really nice & my friends luved it too. Thnx again! Cheers!

    1. Hi Priyanka,

      Yes, kalakand (or any milk based sweets) should be stored in an covered container in the fridge. It will remain fresh for about 1 week.

  18. Can I substitute evaporated milk for condensed milk.
    is it the same or different.(condensed milk and evaporated milk)

    1. Hi Poorni,

      Evaporated milk is not the same as condensed milk. Condensed milk is a lot thicker and also has the sugar already added in.

  19. One request for you ladies. I m living in Europe. so it would be great if you can give measurement in grams also. it would be easier…

  20. Hi,
    i am a regular at your website for all my recepies..but this one was a hit amongst my friends..and it was so easy and quick to prepare that i made it twice in two days and all my friends are wondering as kalakand is a very time consuming recepie..thanks a lot for this greatt dessert:)

  21. Thanks mam I was having exam so when i came to home i made this recipe I was ymmmy mam . thanks very very much.

    1. Hi Divya,

      The traditional recipe for kalakand is made with paneer but it is cooked with reduced milk. You will not be able to substitute paneer in this recipe as there is no milk involved.

      1. thanks for ur reply hetal—but i’m very disappointed that i will not be able to make this recipe—i have been following ur website from past 2 and half years and have tried all veg recipes—i think tis is the first one that i will not be making:-(

    1. Hi Nikila,

      This is a shortcut recipe. The traditional recipe for kalakand is made with paneer that is cooked with reduced milk.

  22. hi hetal and anuja

    reciepe is very nice but this ricotta cheese where can i get,as i live in spain,what is called?please help me.thnks.

    1. Hi Ritu,

      I’m not sure where in Spain you live, but have heard that tubs of Ricotta are available at most supermarkets and grocers or at delicatessens (charcuterias) in Barcelona.

  23. Did you know you can make Ricotta Cheese at home – same recipe as homemade paneer, except stop after draining it in a colander for a couple of hours. Store in the refrigerator upto 7 days. Can’t wait to try this recipe – sounds delicious.

    1. You can make this on the stove top, but the mixture tends to splatter. It can cause burns on your hands and arms while stirring. You could possible wear kitchen mittens and try this.

  24. oh my god…i cant wait to try it out….u both rock!!! I always wanted to try kalakand…but didnt have the confidence in making it from scratch…now I ur easy recipe!!

  25. I want know can we use ricotta cheese as paneer or anyother cheese available in american store. I like you kalakand recipe. I tried they turn out so yummm all sold out in min.. thx

      1. I heard some kind of cheese can be used for making rasmalai. Supposed to be easy and almost tastes the same. Is it ricotta cheese? Have you guys tried it? Thanks.

    1. Ricotta cheese can be used instead of paneer. My relatives in Johannesburg, South africa use it in their cooking of curries.


  26. Dear Hetal and Anuja,

    I’m not very fond of cooking but watching both of you cooking with so much passion has made me try some of your dishes. They come out wonderful. Thank you so much for your effort.

    I have a suggestion – having some kind of Indian music in the background (instrumental) would really sound good. I’ve noticed there have been times when both of you are not talking and there is complete silence. The music will keep the continuity. Just a thought/suggestion. I do love the background setting.

    Keep up the great work!


  27. Hey Hetal & Anuja,
    You guys are just awesome! Keep up the good work.
    I have one question……..I have some cream cheese lying in my refrigerator and can I use that instead of the ricotta cheese? Thanks in advance.

    1. No, cream cheese will not work in this recipe. Ricotta cheese does not melt into a gooey consistency like cream cheese. Have you seen the video for Fruit Tart? Perfect way to use up the cream cheese. πŸ™‚

  28. Dear Hetal and Anuja,

    I’ve stopped using a microwave. Could I slow cook and periodically stir this in a toaster oven or even over the stove?

    Never thought of using ricotta in Indian desserts. Bet this is lower calorie than regular kalakand.


    1. Hi Renu,

      This mixture, when cooked on a stove, really splatters everywhere. Sometimes, little pieces fly off and land on your hands or arms causing burns. That’s why we opted for microwave cooking. We’ve never tried it in a regular oven.

      1. Thanks for the warning Hetal. I will use a deep 6 quart Creuset pot then.

        Your recipes are very easy to follow because the instructions are precise and clear. Also laying out the logistics specifying equipment and technique means we don’t have to figure out how to do things. You make excellent use of the video and written recipes would not be as helpful.

        Most of all I love watching both of you in action. You are both delightful, charming and so smart. Love to watch your progress and growing popularity too.


  29. Hi Hetal & Anuja,

    Thanks for this easy n delicious dessert. just one question.. which variety of ricotta did you used?


  30. Hello Hetal & Anuja,
    The Kalalkand looks great, can’t wait to make it. I have a question, where can you find Ricotta Cheese??


    1. Hi Jyotsana,

      Ricotta cheese (in the US) is usually kept in the dairy case near the milk, cottage cheese, whipping cream, half & half, etc.

      1. Thanks Hetal for this prompt reply. Yeah I got my answer forgot to mention in my question but I wanted to ask for US only. Will defiantly try this easy & delicious recipe within a day or two :).

  31. Hi Hetal and Anuja,
    The Kalakand looks really yummy.
    I have another recipe that is very easy and tastes like Kalakand.
    Here goes:
    Take microwave safe bowl…put in one stick of unsalted butter. Microwave(mw)for 2 mins on high.
    Take it out and add a can of condensed milk and mw it again for 2 mins on high.
    Take out this mixture and add 1 1/2 cups of milk powder (carnation non fat dry milk). Mix it well. Add elaichi, saffron. Mix again. mw for 3 mins.
    Take it out and sprinkle nuts of your choice. Refrigerate this for about 2 hours and take it out and cut into pieces.
    Comes out very well..


      1. Hi Hetal n Anuja….awesome recipe…Thanks a lot.Here in Germany, unlike Us n UK , are no indian mithayi stores…this will help me a lot.
        But in German super markts, sweetend condense milk are not available…so at what point in this process can i add sugar.
        Pls guide.
        Thanks a ton!

        1. Hi Ruchi,

          That is a tricky question. Condensed milk serves 2 purposes. It provides the sweetness and also the thickened, cooked down milk. This quick recipe requires the sweetened condensed milk for it to be quick. Otherwise, you’d have to use a different recipe. Sorry.

        2. Thankyou so much Hetal for your quick reply.I explored the stores and have found sweetend condensed milk !! Cheers !!:)
          May you keep spreading sweetness !!
          Have a nice day!

        3. hi ruchi

          u can find sweet condensed milk in any german stores
          for example in kaufland

          as i live in germany as well

          hope it helps u

        4. hey hi, i too live in germany… can u say where can i find this ricotta cheese and sweetened condensed milk in what names?

    1. You can put all together microwave for 5 , 3 , 3 minutes . Every time take it out and mix it , but this looks better what hetal and anjula showed

    2. Hi Prathima,

      thnx for the variation in the recipe…. actually i was looking for some recipe without Ricota cheese and i found urs… i have one query, can v use ghee instead of unsalted butter?… if yes how much should i use?…

    3. Hi,
      prathima. thanks for the variation. Could you also please tell me the measurement for butter and condensed milk. I live in India and I dont get ricotta cheese here. Thanks.

    4. hi pratima
      thankx for ur variation of the recipe….i started out making kalakand with hetal’s microwave recipe but didnt have condensed milk…i followed all steps but the end result was my mixture was still watery then i found ur recipe and did the butter and milk powder step..added all together n my kalakand turned out awesum…..anyone out there who dodesnt hav condensed milk at home try this recipe!!!!!!!!!!!!!!!!!!!!!!

      1. Hi Swasti,

        We’re so sorry, but we have not tried this recipe with full fat milk powder. It should work but I would try on a small batch just to make sure.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.