Diwali is notorious for being a festival of sweets as much as it is a Festival of Lights. It is considered good luck to give something sweet to friends and family, so the week prior to Diwali, all kinds of sugar-coated deliciousness are being rustled up in kitchens across Indian homes. As we have reduced eating foods that have lots of sugar, I made only one sweet for my family and that is Kalakand. I care about my friends’ health too so I opt to give boxes of dry fruits, nuts, diyas/candles and homemade spice mix instead of the traditional Indian sweets.
I published Kalakand back in November 2014 under the name ricotta cheese burfi. It’s really delicious and I am updating the recipe by cutting back on sugar which means I increased the amount of ricotta cheese to condensed milk.
Kalakand is a soft milk based sweet with a hint of rosewater and cardamom. It is made with concentrated milk called khoya and fresh paneer. They are mixed and simmered together with sugar to a luxurious thick, firmness. The mixture is cooled, then cut into squares and garnished with pistachios. This traditional process of making kalakand takes some time and usually, this is the type of kalakand you will find in Indian sweet shops. To speed up the process I use ricotta cheese and condensed milk. Just two ingredients. Whether it is cooked in a traditional way or in an instant way, it has the same rich taste and grainy texture. It is always a hit with my family and I make it every year on Diwali.
This kalakand recipe is easy to make, tasty and not too filling like most desserts. It may seem crumbly around the edges and it’s because I used less condensed milk and more ricotta. You can still manage to cut out nice square pieces and also serve it to guests. It stays fresh for up to a week when refrigerated in a sealed box. Bring it to room temperature before serving.
Wishing my Indian friends a very happy and safe Diwali! May your homes and life be filled with the lamps of light and positivity.
If you are looking for more festive sweets then do check out my other posts of rasgulla, gulab jamun, besan burfi, naturally sweetened burfi, squash halwa, besan ladoo, urad daal pinni, kaju katli, and aval ladoo.
Simple, easy and delicious milk based fudge.
Ingredients
- 750 g ricotta cheese
- 1 tin condensed milk
- 1/4 cup butter
- 1 tsp rose water
- 1/4 tsp green cardamom powder
- 1/3 cup almonds and pistachios, chopped
Instructions
- Spray non-stick cooking spray on the bottom of a 9 x 9" cookie tray and set the parchment on top.
- Melt butter in a medium nonstick pan. Add ricotta cheese, condensed milk and give it a good mix with a spatula.
- Cook the mixture on medium heat stirring, occasionally for about 10 minutes.
- From here onward stir after every minute or so till most of the moisture evaporates and a solid mass remains.
- Remove from heat, add cardamom powder and rose water. Mix well.
- Transfer the mixture to the lined tray.
- Using a offset spatula smooth the top and sprinkle pistachios and almonds. Press it down gently.
- Allow to cool and set, preferably in the fridge.
- Cut into squares or diamonds. I like squares.
- This will keep for 7-10 days in the fridge and for up to 3 months in the freezer.
Angie@Angie's Recipes
Less sugar is always better. They look so delicious. Is condensed milk sweetened?
Balvinder
Yes, its always sweetened.
Mehul
Making a Diwali sweet less sweet and taste good is the biggest challenge ever! This looks so good! I am going to try this tomorrow.
Mehul
The pictures are so beautiful too
ZazaCook
I am a big fan of condensed milk sweetened. This looks so delicious, yum yum yum!
Blackswan
I’m a huge fan of Riccota Cheese! Happy Diwali, dear! xoxo
Monica
When you’re trying to be more healthful and be selective on your sugar intake, I know the sweets you do eat has to be very good! I love this festival and I love seeing the sweets and eats you make and enjoy with family and friends. It’s so nice! : )
marcie
These look divine Balvinder and I hope you have a wonderful Diwali celebration!
Adina
Such beautiful little squares. And I just love the list of ingredients! It is nice to be able to make something typical Indian with ingredients that are so easily acquired everywhere.
Emma - Bake Then Eat
Less sugar is always a good thing, this really does look fantastic.