Ricotta Cheese Kalakand: A 30-minute Microwave Recipe

Kalakand is a popular Indian dessert made with condensed milk and paneer (Indian cottage cheese). It’s a sweet and creamy dish that’s perfect for celebrations and special occasions. However, the traditional recipe for Kalakand can be time-consuming and require a lot of effort. That’s where ricotta cheese comes in! In this recipe article, we’ll show you how to make Ricotta Cheese Kalakand using a microwave, making the process quick and easy. Ricotta cheese has a similar texture to paneer, and when combined with condensed milk, it creates a creamy and decadent dessert.

So, let’s get started and learn how to make this delicious and easy version of Kalakand using a microwave and ricotta cheese.

What is Kalakand?

Kalakand is one of my most beloved Indian sweets (mithais). There is a very popular mithai shop in Surat, the city I grew up in India and they have the best kalakand I have ever eaten. I can only dream of making that quality of kalakand at home. Kalakand is a milk and sugar-based mithai and the traditional process to make it is very labor-intensive.  Some quick recipes also make kalakand with fresh homemade paneer. 

For this recipe, we are taking it a step further and using Ricotta cheese. Ricotta cheese is an Italian cheese and has a very paneer like texture and taste, and it works beautifully in this recipe. Ricotta cheese is widely available in grocery stores in North America and Europe. Using ricotta cheese even cuts down on the step of making homemade paneer. 

I may not compare this recipe to the kalakand from my favorite mithai shop in India, but it tastes pretty good and for no effort on my part at all!

Ingredients to make Ricotta Cheese Kalakand

Here is the handful of ingredients needed to make this easy Ricotta Cheese Kalakand recipe:

• 15 Oz full fat Ricotta Cheese
• 1 can condensed milk
• 2 tablespoons milk powder
• 1/8 teaspoon cardamom powder
• 1 pinch of saffron (dissolved in 1 tablespoon of milk)
• Sliced almonds and pistachios (unsalted) for garnish (optional)

Stepwise guide to making Ricotta Cheese Kalakand

Here are the steps you should follow to make Ricotta Cheese Kalakand

1. Add ricotta cheese, milk powder, saffron milk, cardamom powder, and condensed milk in a square 8 x 8 glass bowl.  Mix properly to remove any lumps. 
2. Microwave on high for 3 minutes. Remove from the microwave and stir properly.  Repeat the process 3 more times for a total of 12 minutes. At this point, you will notice that the ricotta/condensed milk mixture is starting to curdle. 
3. After this start microwaving and stirring in 2-minute intervals (total 4 times, 8 minutes). The mixture should start to thicken. For me, it takes a total cooking time of 20 minutes, but it could take anywhere from 18-22 minutes depending on your microwave and the quality of ingredients used. 
4. Grease another square glass bowl with ghee or butter. Spread the cooked ricotta mix in the greased bowl. I use the back of a steel measuring cup to flatten the tops and evenly distribute the ricotta mixture. Spread sliced/chopped almonds and/or pistachios evenly over the kalakand. 
5. Let it cool to room temperature. Cover with plastic wrap and refrigerate for 3-4 hours. Cut in 1 ½ inch square pieces or as desired.  Store refrigerated. 

Recipe tips to make Ricotta Cheese Kalakand in the microwave

Here are a few tips that will help you make the best version of this Ricotta Cheese Kalakand recipe:

• You can skip the milk powder in the recipe, but just note that it will take a few more minutes of cooking time in the microwave. 
• Properly mix the ingredients before you start to cook them in the microwave and stir it properly in between each cooking interval in the microwave.
• Kalakand mixture will start to curdle and thicken somewhere around 12 minutes of cooking. Picture # 2 below.
• Once the mixture is cooked and looks somewhat like picture # 4 below, set it in another pan, let it cool completely and then cover and refrigerate it for 3-4 hours.  You can cut it after 3-4 hours in the refrigerator. 
• I have used saffron in the Ricotta Kalakand mixture, and it gives it an orange tinge. But if you like white/off-white kalakand, skip the saffron. 

How does the Ricotta Cheese Kalakand recipe look at different intervals

Here is how this recipe looks at:

1. 6 minutes of cooking
2. 12 minutes of cooking
3. 16 minutes of cooking
4. 20 minutes of cooking

Stovetop Method of cooking Ricotta Cheese Kalakand

I know a lot of people avoid cooking in the microwave so here is the stovetop version. Follow these steps to make Ricotta Cheese Kalakand on a stovetop: 

1. To make it on the stovetop, combine all the ingredients in a large non-stick pan.
2. Turn the heat to medium-low and stir almost constantly.  
3. It should take about 30-35 minutes of stirring to reach the stage as in picture 4 above. 
4. Once the ricotta cheese mixture is cooked, you can follow the steps as described in the recipe card below. 

This Ricotta cheese Kalakand will make a perfect addition to your next festive spread of mithai, whether you are entertaining at home or taking something special to your friend of family’s house.  This is such a quick, easy and delicious recipe that I promise you, once you master it, you will be making it all the time!

FAQs – Ricotta Cheese Kalakand microwave recipe

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Recipe Card – Ricotta Cheese Kalakand

Ricotta Cheese Kalakand – Microwave Recipe

Easy kalakand recipe using ricotta cheese in the microwave

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Recipe by Divya Jhaveri

4 from 24 votes

Course: DessertCuisine: IndianDifficulty: Easy

Servings

16

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Ingredients

• 15 oz Full fat Ricotta Cheese

• 1 can, 14 oz Condensed milk

• 2 tablespoons Milk powder (See note)

• 1/8 teaspoon Cardamom powder

• pinch of saffron (dissolved in 1 tablespoon milk)

• Garnish

• Sliced raw pistachios and almond

Method

• Add ricotta cheese, milk powder, saffron milk, cardamom powder and condensed milk in a square 8 x 8 glass bowl. You can also use a large round glass bowl. Just make sure the bowl you are using is microwave safe and large enough to avoid spills. Mix properly to remove any lumps.
• Microwave on high for 3 minutes. Remove from the microwave and stir properly. Repeat the process 3 more times for a total of 12 minutes. At this point you will notice that the ricotta/condensed milk mixture is starting to curdle.
  
• After this start microwaving and stirring in 2-minute intervals (total 4 times, 8 minutes). The mixture should start to thicken and should start to leave the bowl. For me it takes a total cooking time of 20 minutes, but it could take anywhere from 18-22 minutes depending on your microwave and quality of ingredients used.
  
• Grease another square glass container 8×8 inches in size with ghee or butter. Spread the cooked ricotta mix in the greased bowl. Evenly distribute the ricotta mixture. Spread sliced/chopped almond and/or pistachios evenly over the kalakand. Let it cool to room temperature, about an hour. Cover with plastic wrap and refrigerate for 3-4 hours. Cut in 1 ½ inch square pieces or as desired. Store refrigerated before serving.

Recipe Video

Tips

• Cook time of 30 minutes includes the time to take the mixture out of the microwave and stir in between.
• You can omit milk powder from this recipe but will have to cook the mixture longer in the microwave to get the right consistency.