Kalakand is a traditional Indian sweet or a milk burfee (milk cake) that has a grainy texture. Originally, kalakand is made using whole milk and thickened to get the right consistency and usually takes a lot of time. This is a quick recipe for kalakand using microwave and the key ingredients being ricotta cheese and condensed milk.
  • Passive
    1 hour
  • Prep
    5 minutes
  • Cook
    15 minutes
  • Servings
    30 pc.


  • 1 tin Sweetened Condensed Milk (about 396-400 grams)
  • 1 small tub Ricotta Cheese (about 425 grams)
  • 1/2 tsp cardamom powder
  • 6-8 Almonds (chopped)
  • 6-8 Pistachios (chopped)


  • 1 Key ingredients for kalakand.
  • 2 Chop the nuts and keep aside.
  • 3 Empty the ricotta cheese and condensed milk in a microwave safe bowl. Mix well, till there are no more lumps.
  • 4 Microwave on high (my microwave power is 900 watts, see recipe notes below) for 3 minutes. Mix well.
  • 5 Cover the bowl with a paper towel and microwave for next 5 minutes. Mix well.
  • 6 Microwave for another 4 minutes (stir in between 2 mins interval). Mixture will now begin to thicken.
  • 7 Add the cardamom powder, mix well.
  • 8 Microwave for another 3 minutes. Mixture will be thick and grainy in texture.
  • 9 Pour this mixture in a container (I used a rectangular glass container about 5 in X 7 in X 2 in in size).
  • 10 Lightly press the mixture with the help of the back of a spoon.
  • 11 Sprinkle nuts over it. Refrigerate it for at least an hour.
  • 12 After an hour, cut into desired number of pieces. (I made 30 pieces).
  • 13 Remove kalakand pieces carefully from the container. You can place each kalakand piece on small cupcake paper liners.
  • 14 Serve!

Recipe Notes

My microwave is 900 Watts, please adjust the timings as per the watts of your microwave.

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