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.
253 thoughts on “Quick Kalakand – Indian Milk Burfi Recipe”
I tried the recipe it tasted good but the texture seemed very soft and started breaking when separating the squares from the dish even though I left it to cool 1/2 hr then refrigerated it for 2 hrs.
My microwave has a 1200watts and I followed you step by step.
Ours is 1550 Watts, so probably that’s why it did not set well. Next time, we’d suggest you cook for an additional 30-40 seconds.
I/m sure it tasted great though …?
Thank you for the heads up! I tried out the recipe and it turned just awesome!!! I would rename it heavenly…..cannot thank u guys enough
If I cook the recipe on gas stove-top, how long do you think will it take to cook? And at what temperature should I cook the mixture at? Should I do it on fast gas or low to medium heat will work?
Cooking on a gas stove has so many variables. The intensity (btu’s) of the stove, the thickness of the pan you are using, etc will vary the cooking time. You can cook the mixture at a higher heat provided that you stir it constantly. The only scary thing about cooking this on a gas stove is that the mixture tends to bubble up and splatter, sometimes landing on your hand or arm (chances of getting burned). If you decide to go forward, please protect your hand/arm with long oven mittens.
Hi Hetal and Anuja
I tried this super easy recipe. the taste is immaculate. Thank you!
The problem is, that it crumbled and did not set properly. I read your previous answer to this problem that i should have cooked it for less time (my microwave is 1000 wt).
I just needed to know, do u have any solution to bind the mixture so i can shape it like kalakand? If not, can u suggest what else can i do with it (Apart from eating as is 🙂 ). would not want to waste it. Thanks a lot!
Hi H n A,
thank u so much for the recipe. it turned out excellent. if i double or triple the recipe does the cooking time goes up as well? thanks a lot 🙂
Yes, the cooking time will be different. Microwave are funny things when it comes to quantity.
Tried this recipe yday & it was super delicious… n most imp so easy & quick..thanks
Hi Anuja and Hetal,
Thank you for such a delicious looking recipe. Do you use full milk ricotta for this or a skim or low fat ricotta? I was afraid it might make a difference in taste or consistency. Thanks so much.
We have tried it with full milk and low fat ricotta cheese but not with the skim. The texture is pretty similar for either one.
Hi Anuja and Hetal,wish you and your families a very Happy Deepavali.
I just finished making a batch of the kalakand.I was so thrilled that it turned out exactly the way it did in your recipe and tastes so good.I am ready for our neighborhood diwali mithai exchange with a few other mithaiis thrown in.Thank you guys so much.
I tried it it was tasting Great, but the consistency
was not like yours. It was thick like Kheer.
What cld be the reason ? Microwave low power or the Particular type of Ricotta Cheese is needed ?
Please suggest correction needed.
My guess is that your microwave power is not as high as our’s. You may have to cook it longer for the moisture to evaporate.
Hi Hetal & Anuja,
Thanks for this great recipe.. It came out really well and so easy to make. I am pregnant and in UK and had a craving to eat this sweet..
Thank u both very for all the tips and other recipes.. They definitely have enriched my cooking. God Bless.. Keep up the good work!
Thanks Kavita! All the best for a healthy, happy baby 🙂
It really good
Hi Anuja and Hetal,
I am a bachelore and awful cook, now stuck alone in germany. Please help me with some real quick and fast breakfast (I appreacite if it is enrich with protein).
Its been months having butter and bread and oats, cornsflakes. Please provide vegeterian recipes.
Not sure if you are a pure vegetarian or if you eat eggs. Its hard to get protein in breakfast without eggs. Here are some ideas: Eggless French Toast, Mushrooms on Toast, Suji Upma, Poha, Breakfast Burritos, Egg Bhurji and Savory Oat Muffins (Upma on the Go). Just use the search bar on our home page to find these recipes.
I want to know: Tofu (which is soybean curd/cheese) is available in Germany? Usually it is sold in oriental section of a grocery store immersed in water in a plastic tub. If it is available, please let me know I will send a recipe for scrambled tofu. It only takes 10 to 12 minutes to prepare.
Hi Anuja and Hetal,
I tried this recipe today and it came out really great. Thank you so much for this quick, easy, and wonderful recipe. 🙂
I tried to make kalakand and it turns so well, u both are gr8 cook. God bless u both. I also add some ssffron in it for aroma and its very nice.
Would the fat free versions of ricotta and condensed milk work without sacrificing too much on taste?
We have not tried the fat free version of this recipe. If you decide to try it, we would love to get your feedback.
This is a great recipe for kalakad – I used to use a more complicated one and this one produces better results so much faster. Thanks a lot.
Hi Hetal and Anuja,
I made this recipe at home 2 days ago and still it has not yet dried up it is sticky and looks like custard with pistachio,almonds on top.In my country(UK)you can not get things like 15oz how do you know because my Ricotta Cheese was 250grams?Did it turn custardy colour because of the amount of Ricotta Cheese I used?Or because I missed out Rose water and cardamom powder(I couldn’t find these in stores)!
If you search online, you can find a conversion calculator that tells you the conversions between measurements. The ricotta cheese does become a little yellowish when cooked so that is okay. Sometimes, the power level of different microwaves vary so you may have had to cook it longer to help it set.
My wife made this yesterday, it was awesome. Thanks.
Hi Hetal and Anuja,
Just tried this recipe a few hours ago, turned out to be fabulous!
I didn’t have rose water so I used a very small drop of vanilla essence in place of it and it tastes wonderful.
Hi Hetal and Anuja!
Wish you both a very happy Diwali.
I tried the Kalakand for Diwali and it came out to be very very delicious!! My husband just loved it:)
I tried this with fat free ricotta cheese..
Thanks a lot for such nice recipe 🙂
Thanks Hetal and Anuja for this easy recipe. I tried it with fat free condensed milk for this Diwali and it turned out so delicious. Do you think the low fat or part skim ricotta cheese will work for this recipe???
Wishing you both and your families a Very Happy Diwali & a Prosperous New Year!!!
So glad you enjoyed the kalakand…that too with fat free cond. milk! Honestly, we never notice much difference between the full fat and part skim ricotta cheeses. It should work fine for this recipe. Happy New Year to you as well!
Many thanks for posting this.
can u please tell me if I can double the quantity of ingredients to make more of the kalakand??
You can double the ingredients, but the cooking time will be very different. Also, you would need a wider pan, not just deeper.
Hi Anuj and Hetal,
Have u tried to cook ricotta first to evaporate the moisture and then add condensed milk – will that save time?
No, sorry, we have not tried it that way.
Hi Hetal & Anuja,
I have been a staunch follower of your recipes, and all of them have come out very well. Kalakand too.
A tip (to fellow followers): When making large batches of kalakand, it is hard to follow these same instructions. I doubled the quantity to make a large batch, but it took much longer than twice the time, and at one point, I had lost hope because the moisture was not evaporating at all! So I ended up making several small batches. Hetal/Anuja – any tips/workaround for this?
Using the microwave and increasing batch size is always tricky. It should help to use a bigger (wider/flatter) dish than one that is just larger.
I tried this recipe..it was awesome..What is the shelf life of this burfi
It will stay fresh in the fridge for about 1 week.
Hi Anuja and Hetal,
I have started exploring the cook in me after seeing your show recently.My family is very happy and thankful to you because they are getting varieties to eat now a days. Keep rocking.
Now as i am going to prepare Kalakand sweet, I have a doubt if Monterey Jack Cheese can be used instead of Ricotta cheese as i have it at home and don’t know what to do with it??!!
No, Monterey Jack cheese cannot be used for this recipe. Ricotta cheese does not become gooey when heated. Maybe you can try some of our Mexican recipes to use up that cheese. Look here: https://220.127.116.11/category/fusion
Thanks a lot Hetal. I will try them soon !!
Dear Hetal and Anuja: I tried this recipe yesterday and absolutely loved it!
You guys have turned a “bookworm” like me into a cook. And, I absolutely love cooking now. Your recipes are perfect, and your perky personalities and your love for cooking just adds to your cooking videos!
Keep up the good work.
Thanks so much Amita!
hawww jii…..it was sooo good just like an indian sweet shop..hats off to u ladies…….lovely work………….
Thank you Manupriya! Glad you enjoyed it!
Thanks for the great recipe! I have one problem my kalakand is still very soft. Do I need to leave it in the fridge for a longer time? Has been in there for 4 hours.
Looking forward to your reply.
Usually 4 hours should be enough…wondering if the power on your microwave is less than ours and it did not burn off enough of the moisture. You may be able to salvage it by blotting it with some paper towels and trying to chill it once again.
Thanks for the tip!
Keep those great recipes coming!
hello hetal i tried ur peda recipes two time.first time it looks nice and second time i don’t know what happen i get nothing,it was like rubber.please help
Sorry, I am stumped…especially if the recipe worked the first time. Maybe it cooked too long?
Hi Hetal / Anuja…
Can you please tell me which Ricotta Cheese to use in this recipe..bec. I saw many different types of Ricotta Cheese in all the diff. stores…
Either the whole milk or part skim works well in this recipe.
Hi Hetal / Anuja…
Actually while buying the Ricotta cheese i saw a variety/types of them. Which is the right one for this receipe.
Either the full fat or the part skim work well.
There were different names(Categories) of Ricotta cheese…so among that which one shall I buy…
Thank you Naresh. It was very good information. I will try probably this weekend and let you know. Thanks again!