This Instant Caramel Kalakand Recipe is a modern twist on the classic Indian sweet. Made with ricotta cheese, condensed milk, cocoa powder, milk powder, and Dulce de Leche syrup for a rich caramel-chocolate flavor. This caramel-flavored mithai comes together in just 30 minutes with only 6 ingredients. Rich, creamy, and fudgy, this quick and easy ricotta Kalakand recipe is perfect for Diwali, Raksha Bandhan, or any festive celebration.
Jump to:
What is Kalakand
Kalakand is a popular Indian milk-based dessert that originated in Rajasthan and is widely enjoyed in states like Delhi and Uttar Pradesh. This traditional mithai, similar to barfi, is loved for its soft, moist, and grainy texture.
The authentic Kalakand recipe is traditionally made by boiling milk until it thickens, then adding lemon juice to split the milk and form fresh chhena (paneer). This chhena is combined with sweetened condensed milk and flavored with cardamom powder, then cooked further until it transforms into a grainy, fudge-like Indian sweet. Finally, the Kalakand is garnished with chopped pistachios or almonds for a festive touch. While this classic festive recipe creates a rich and creamy milk-based dessert, it is also quite time-consuming.
Often called the Indian Milk Cake, Kalakand is unique because it's made without flour or eggs. Some even compare it to South Indian Mysore Pak, though the ingredients and cooking techniques differ. Today, Kalakand is a staple in Indian sweet shops, cherished for its rich, creamy taste and enjoyed during festivals, weddings, and celebrations, making it one of the most sought-after Indian desserts.
Kalakand is a traditional Indian sweet that originated in Alwar, Rajasthan. It is believed that Baba Thakur Das & Sons accidentally invented this mithai in 1947 when milk curdled during cooking. Instead of discarding it, he continued to cook and set it as a sweet, which turned out to be delicious. This rich and creamy milk-based dessert quickly gained popularity across India and is now loved as Kalakand.
Easy Caramel Kalakand Recipe with Ricotta Cheese
You can make the classic plain Kalakand recipe or give it a twist with different flavors like caramel. In this version, I've added Dulce de Leche syrup, which gives the Kalakand a beautiful brown gradient and a rich caramel flavor, making it very similar to the popular Indian Milk Cake.
Using ricotta cheese for Kalakand is a total game-changer. It skips the time-consuming step of making chhena or paneer from scratch while still giving this homemade Indian dessert the same authentic texture, look, and taste.
This Easy Caramel Kalakand Recipe is rich, creamy, and melt-in-your-mouth delicious. Quick to prepare yet indulgent, this Indian festive mithai recipe is sure to impress at any celebration. Make this creamy, melt-in-your-mouth easy ricotta dessert this festive season and delight your family and friends!
Here are some more delicious milk-based Indian desserts you can try - No-Bake Rasmalai Cake, Paal Payasam, Semiyan Kheer, Mango Phirni, Rose Basundi, Thandai Shake, Carrot Halwa, Shahi Tukda, Sweetcorn Pudding, Coconut Ladoo, and Malai Kulfi with Ice Cream. These are the perfect homemade mithai recipes to make your Diwali celebrations extra sweet and festive!
Why Make It
- 🍮 Halwai-Style Homemade Kalakand Recipe - authentic mithai shop taste at home
- 🧀 Instant Kalakand Recipe with Ricotta Cheese - make it in just 30 minutes!
- 🥛 Indian Dessert Made with 6 Basic Pantry Essentials - simple yet indulgent
- 🎉 Eggless Festive Treat Perfect for a Crowd - rich, creamy, and celebration-ready
- 🍮 Caramel flavored Indian Barfi - - A rich and creamy twist on traditional barfi, infused with caramel flavor for a festive and indulgent treat.
Ingredients needed 🧾
Ricotta Cheese - A quick shortcut to making chhena (paneer) from scratch. Using full-fat ricotta cheese is the best option when you want to make instant Kalakand as it's widely available and gives this Kalakand dessert recipe the perfect grainy, crumbly texture.
You can also use ricotta cheese to make a rich and creamy Chocolate Ricotta Mousse-another easy dessert for any occasion!
Milk Powder - Adds richness and helps bind the mixture together. Always use full-fat or whole milk powder in this rich and creamy Kalakand recipe, and avoid low-fat versions as they compromise flavor and texture.
Sweetener - Traditionally, condensed milk (Milkmaid) is used to sweeten Kalakand. Condensed milk not only acts as a sweetener but also gives this easy ricotta cheese dessert its rich, creamy, and festive flavor.
Caramel Flavor - The highlight of this easy Indian sweet recipe! Adding Dulce de Leche syrup along with a little cocoa powder gives the Indian Kalakand recipe a unique caramel taste and a beautiful golden-brown color, making it stand out from the classic version.
Garnish - Finish your homemade brown Kalakand mithai with chopped pistachios and dried rose petals for a festive touch. You can also add silver vark for an authentic halwai-style presentation.
How to make it 🔪
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
- Cook the mixture: In a wide nonstick pan, add softened ricotta cheese, milk powder, and condensed milk.
- Stir well, then mix in cocoa powder and Dulce de Leche (caramel syrup).
- Thicken the mixture: Cook on low to medium flame, stirring continuously with a spatula. Scrape the sides of the pan as you go.
- The mixture will gradually thicken as the moisture evaporates and will come together like a soft fudge. This process takes about 18-20 minutes. Once the mixture leaves the sides of the pan, turn off the heat and let it cool slightly in the hot pan. At this stage, you may also stir in 1-2 tablespoons of ghee for added richness.💡 Tip: Do not overcook the Kalakand-if it becomes too dry, it will turn hard and chewy instead of soft and fudgy.
- Line the tray: Place parchment paper (or grease the tray if you don't have butter paper).
- Set the mixture: Pour the caramel kalakand mixture into the tray, spreading it evenly. Flatten the top with a greased spatula so it's about ¾-1 inch thick.
- Garnish and chill: Sprinkle chopped pistachios (and silver vark, if desired) for a festive look. Press them down lightly so they stick. Refrigerate for 4-6 hours, or until the kalakand sets firmly. For a quicker option, freeze for about 1 hour.
- Cut and serve: Once set, cut into bite-sized squares or diamond shapes. 💡 Tip: Grease the knife with ghee for neat slices and wipe it with a tissue between each cut.
Serving suggestions 🍽
Serve Caramel Kalakand as is on a decorative platter or place individual pieces in cupcake liners for a festive presentation. This rich and creamy Indian sweet is perfect for every celebration. Traditionally enjoyed during the festive season, this easy Kalakand recipe is ideal for Diwali, Holi, Navratri, Ganesh Chaturthi, Janmashtami, Eid, and Raksha Bandhan. It also doubles up as a wonderful holiday dessert for occasions like Thanksgiving and Christmas.
Quick to prepare with just a handful of ingredients, this instant brown Kalakand recipe is a crowd-pleaser for potlucks, weekend parties, brunches, weddings, and family get-togethers. You can even pack this homemade eggless Indian sweet in festive mithai gift boxes to share with friends and loved ones.
Whether you're hosting a dinner party or searching for an eggless Indian dessert to celebrate a special occasion, this homemade Caramel Kalakand mithai is guaranteed to impress.
For a complete festive spread, serve Kalakand on its own or pair it with namkeen and savory snacks like Sev, Boondi, Mathri, Chivda, Roasted Almonds, Moong Dal Namkeen, or South Indian Thattai for a delicious sweet-and-salty combination. Looking for more delicious mithai recipes for Diwali? Explore this curated collection of festive Indian sweets and treats!
Top recipe tips 💭
For garnishing, instead of pistachios, you can use almonds, cashews, or hazelnuts. Frying the nuts in ghee before adding them enhances the nutty flavor. If you prefer, you can skip the nuts altogether to make this Indian sweet nut-free. To give your homemade Caramel Kalakand an elevated festive look, add silver or golden vark, perfect for celebrations like Diwali, Raksha Bandhan, or Eid.
FAQs 📖
If you don't have ricotta cheese, you can use soft fresh homemade or store-bought paneer, chhena, or khoya as a substitute when making sweet Kalakand at home.
When using paneer, make sure it is soft and fresh, not too firm, to achieve the right grainy and creamy texture. If using frozen paneer, soak it in hot water for 15-20 minutes to soften before grating and mixing it into the Kalakand.
Keep in mind that the cook time may be slightly shorter, as paneer or chhena has less moisture compared to ricotta cheese, and the mixture will thicken faster.
If you prefer to skip condensed milk, you can use unsweetened evaporated milk instead and add a sweetener of your choice, such as sugar, jaggery, or a sugar substitute like Splenda. This adjustment still allows you to make a rich and creamy homemade Kalakand without losing the authentic texture.
Short-term storage: You can keep Caramel Kalakand on the counter for a day if the temperature is not too hot outside.
Refrigeration: For longer storage, place the pieces in an airtight container and refrigerate for 4-5 days. There's no need to reheat before serving-simply bring them to room temperature. If you prefer, you can warm a piece slightly in the microwave for 10-15 seconds for a soft, fresh texture.
Freezing: Kalakand can also be frozen for up to 3 months. To serve, transfer it to the fridge overnight and enjoy the next day. This makes it a convenient make-ahead festive mithai recipe.
To make a vegan version of Kala Kand, replace ricotta cheese with extra-firm or super-firm tofu. Drain the tofu well and crumble it using your fingers.
In a pan, combine the crumbled tofu, vegan condensed milk, and almond powder. Add vegan Dulce de Leche syrup (homemade or store-bought) and cocoa powder for a rich caramel-chocolate flavor. You can also skip this step. Cook the mixture on low heat, stirring continuously, until it comes together into a soft, fudge-like consistency.
Transfer the mixture to a lined tray, flatten evenly, and let it set. Once firm, cut into squares or diamonds and serve. This vegan Kalakand recipe is a delicious, dairy-free twist on the traditional Indian sweet, perfect for festive occasions or celebrations.
You can easily experiment with flavor variations for Kalakand to create unique and aromatic twists. Add Thandai masala, saffron strands, cardamom powder, or rose water to the base mixture for a fragrant variation.
For a Rose Kalakand, replace the cocoa and Dulce de Leche with rose syrup. To make a Mango Kalakand Barfi, incorporate aamras (mango puree) into the mixture for a fruity, festive treat. To make chocolate Kalakand, you can add cocoa powder and nutella.
These variations allow you to customize your homemade Kalakand barfi for different occasions, making it perfect for festivals, parties, or gifting.
Yes! You can try making traditional Kala Kand in the Instant Pot for a quicker, hands-off method.
Add ricotta cheese, condensed milk, and ¼ cup water to the Instant Pot.
Close the lid and pressure cook for 10 minutes. Once it beeps, release the pressure manually.
Open the pot and mix in milk powder, cocoa powder, and Dulce de Leche syrup.
Switch to sauté mode and cook for 2 minutes, stirring continuously, until the mixture comes together like a soft, fudge-like Kalakand.
Transfer to a lined tray and follow the rest of the recipe to set, garnish, and cut the Kalakand.
This Instant Pot Kalakand recipe is a convenient way to make a rich, creamy Indian dessert without compromising on taste or texture.
Disclaimer - I have not tried this method yet.
More Quick Indian Dessert Recipes
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Easy Kalakand Recipe with a Caramel Twist
Equipment
Ingredients
- 425 gms ricotta cheese
- ½ cup milk powder
- 2 tablespoon cocoa powder
- 2 tablespoon Dulche de Leche syrup
- 1 can condensed milk
- ¼ cup chopped pistachios
- silver vark optional
Instructions
- Cook the mixture: In a wide nonstick pan, add softened ricotta cheese, milk powder, and condensed milk.
- Stir well, then mix in cocoa powder and Dulce de Leche (caramel syrup).
- Thicken the mixture: Cook on low to medium flame, stirring continuously with a spatula. Scrape the sides of the pan as you go.
- The mixture will gradually thicken as the moisture evaporates and will come together like a soft fudge. This process takes about 18-20 minutes. Once the mixture leaves the sides of the pan, turn off the heat and let it cool slightly in the hot pan. At this stage, you may also stir in 1-2 tablespoons of ghee for added richness.💡 Tip: Do not overcook the Kalakand-if it becomes too dry, it will turn hard and chewy instead of soft and fudgy.
- Line the tray: Place parchment paper (or grease the tray if you don't have butter paper).
- Set the mixture: Pour the caramel kalakand mixture into the tray, spreading it evenly. Flatten the top with a greased spatula so it's about ¾-1 inch thick.
- Garnish and chill: Sprinkle chopped pistachios (and silver vark, if desired) for a festive look. Press them down lightly so they stick. Refrigerate for 4-6 hours, or until the kalakand sets firmly. For a quicker option, freeze for about 1 hour.
- Cut and serve: Once set, cut into bite-sized squares or diamond shapes. 💡 Tip: Grease the knife with ghee for neat slices and wipe it with a tissue between each cut. Serve Caramel Kalakand as is on a decorative platter or place individual pieces in cupcake liners for a festive presentation.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Pravin says
Caramel + kalakand? My two favorites combined! 😍
Drooling already, definitely adding this to my baking list.
Nidhi says
This looks just incredible and delicious! Can't wait to try it.