Monday, August 29, 2011

Kalakand( Ricotta cheese cake Indian version)

This year Rakshabhandan was not so happy-happy festival for us for some reasons. But as they say life moves on,no matter what!
Well I prepared kalakand using sweetened condensed milk and paneer as these were available in my kitchen and was the easiest n fastest option to go for.

This recipe I had taken from Nestle Milkmaid website and made little variation.
I added little milk instead of milk powder.

1 tin (400g) Sweetened Condensed Milk
1 cup milk   
500 g Paneer (Indian cottage cheese)/ricotta cheese
3-4, powdered Cardamom (Elaichi)
few strand Kesar(saffron)
Dry fruits like pistachio,almonds and cashew nuts.

Mash paneer coarsely and mix in milk little by little and condensed milk.
Heat the mixture in a thick bottom pan. Cook on medium heat with constant stirring till the mixture becomes thick and starts leaving the sides of the pan.
Remove from the fire and spread onto a greased plate.
Sprinkle elaichi powder & sprinkle kesar soaked in milk & top with pistachio ,almonds and cashew nuts.
Cool and cut into squares or diamond shape.

-Good, soft Kalakand has some whey water seperating from it, when it spread on the tray.Most of it gets absorbed as the Kalakand cools.
-This recipe makes 3/4 kg.
-This sweet can be stored for 2-3 days if refrigerated. 


  1. Hi

    I absolutely loved this recipe and made it today for Diwali. I posted it on my blog and have linked your blog to it. Hope that it is ok :)

  2. Wow Thanks..Its good to hear that you liked this recipe..and yes its perfectly fine to share the link..For regular updates you can like my Facebook Page too ..:)

  3. I'm full! It's way too good :))

  4. Thanks M, :D Did you try it at home? :O


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