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Microwave Ricotta Cheese Kalakand

microwave kalakand
Kalakand is an Indian milk fudge which needs no introduction. Condensed milk adds a nice creaminess to any mithai and also reduces its cooking time. If you are looking for a hassle free and quicker version of Kalakand, this microwave recipe is perfect.

Ingredients:
Ricotta Cheese - 15 oz (425 gm)
Sweetened Condensed Milk - 14 oz (396 gm) 
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
Butter or Ghee (Clarified Butter) - about 1 tsp
Pistachios - 5

 How to prepare Kalakand in a microwave:
  • Crush the cardamom seeds and saffron strands in a mortar pestle to a fine powder. Finely chop pistachios or any nuts of your choice.
  • Grease a big microwave safe bowl with few drops of ghee. Add condensed milk and ricotta cheese. Stir with a spoon so that ricotta cheese lumps are dissolved.
  • Ricotta cheese works great as a substitute for fresh paneer/Indian cottage cheese.
Indian Kalakand
  • Microwave this milk and cheese mix for about 10 minutes. After every 2 minutes, stir with a spoon. Microwave again for 8 - 9 minutes. Keep checking and stir after every 1 minute to avoid burning. I microwaved this Kalakand mix for 19 minutes. This time may vary depending on the microwave.
  • Add cardamom and saffron. Microwave it for a couple minutes more or less until it turns granular and moisture is lost.
  • Grease a plate with few drops of ghee or butter. Spread the hot mix evenly and garnish with chopped nuts. While the mix is still hot, make cuts with a knife to form squares. Let it cool before cutting the square pieces. Keep it refrigerated. Serve Kalakand in cup cake liners.
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Comments

  1. Priya SureshJune 6, 2012 at 3:33 PM

    Super irresistible kalakand, love this shortcut methoda anytime.

    ReplyDelete
  2. kshipraJune 7, 2012 at 1:57 AM

    kalakand looks perfect uma. :)

    ReplyDelete
  3. Suja ManojJune 7, 2012 at 9:49 AM

    Wow perfect,drooling here.

    ReplyDelete
  4. hamaarethoughts.comJune 8, 2012 at 12:28 PM

    looks perfect :)
    I tried your recipe at home "EGG CURRY" it was awesome!!
    thanks for sharing with us.

    ReplyDelete
    Replies
    1. UmaJune 8, 2012 at 2:16 PM

      Hey Harman, it is always gratifying to know that my recipes are loved.
      I appreciate your feedback :)

      Delete
  5. AnonymousAugust 20, 2012 at 9:18 PM

    i tried this for eid.. n it was a hit.. but it wasn't white as my saffron showed it's colour!! but still everyone loved it. thanks.. - Syeda

    ReplyDelete
    Replies
    1. UmaAugust 21, 2012 at 1:58 PM

      Hi Syeda,
      Glad to know that you tried and loved Kalakand. I appreciate your feedback.

      Delete
  6. Aparna M TirodkarSeptember 19, 2012 at 4:11 AM

    Hi Uma I made it just now (1st Time) for Ganapati...and Its too goodd...amazing...only diff I initially did it in microwave...but it oozed out..so I made on gas...its turned out fantastic...

    I have also tried ur vaal papdi...v just loved it...

    ReplyDelete
    Replies
    1. UmaSeptember 19, 2012 at 5:43 AM

      Hi ManasMom, am happy that you loved both kalakand and val papdi. To avoid this oozing thing, I use a big bowl and stop the microwave after every 1 minute.
      I appreciate you taking the time to write to me. Thanks :)

      Delete
  7. SonyaOctober 21, 2014 at 11:20 PM

    Hi Uma, Can i use carnation milk powder instead of condensed milk

    ReplyDelete
    Replies
    1. UmaOctober 22, 2014 at 6:06 AM

      Hello Sonya! I haven't tried milk powder. My guess is Kalakand might get a little dry with milk powder as compared to condensed milk.

      Delete
  8. RashmiJanuary 7, 2016 at 8:58 PM

    easy recipie ... i made it and came out well!!

    ReplyDelete
  9. PriyankzOctober 17, 2017 at 7:58 AM

    Hi Uma, I tried this yesterday. The taste was fine, but it was a bit more chewy than i expected it. Is it supposed to be a bit chewy?( i might be confusing it with milk cake). I was wondering if i overmixed the paneer and condensed milk mix. But, was hoping to get some thoughts from you.

    ReplyDelete
    Replies
    1. UmaApril 1, 2018 at 6:04 AM

      I have always used ricotta, didn't try with paneer. Ricotta is definitely more soft than paneer.
      Paneer sometimes gets chewy or hard if overcooked.

      Delete
    2. sfatimaNovember 15, 2020 at 9:08 AM

      Mine has hard chewy lumps, can this be fixed?

      Delete
    3. UmaNovember 15, 2020 at 12:16 PM

      I guess 1/4 cup whole milk might help soften the lumps.
      Please note that full fat cheese kalakand will always turn out better than skimmed ricotta. Also, microwaving for too long might make it chewy.

      Delete

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