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Kalakand in a plate
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Kalakand – A Popular Bengali Sweet made with Ricotta cheese

Kalakand basically requires just Milk and sugar, but making it from scratch takes too much time. I made this using ricotta cheese, which basically is the closest form of Indian cottage cheese available here, and condensed milk.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert, Kids Friendly, Milk Sweets and Ladoo / Laddu
Cuisine: Asian, Bengali, Indian
Diet: Vegetarian
Servings: 20 Small Pieces
Calories: 103kcal


  • pan
  • bowl
  • microwave


  • 15 oz Ricotta cheese container
  • 1 can Sweetened condensed milk 14 oz
  • 1 teaspoon Cardamom powder
  • few Pistachios or any nuts (for garnish)
  • 1 tsp Ghee for greasing the tray


  • Grease an 8 x 8 pan with ghee and keep it aside.
  • In a heavy bottom pan, combine the condensed milk and ricotta cheese. Mix well and heat over medium flame.
  • Keep stirring the mixture. Once the ricotta cheese hits the heat, it will liquefy. Keep stirring for about 20 – 30 mins, until the mixture solidifies.
  • Add the cardamom powder once the mixture starts to get thick. Keep stirring until it starts to leave the sides of the pan.
  • Transfer the mixture to the greased pan and level it evenly with the back of a spatula. Sprinkle the nuts over the top and slightly press it with the spatula for it to stick to the sweet.
  • Let it cool down a bit and then cut it into the desired shape. Let it cool entirely before removing it.
  • Serve it at room temperature or chill it for an hour or so in the refrigerator and serve.


This can be made in the microwave too instead of the stove top. Follow the same recipe and make it in a deep microwave-safe glass dish. Keep stirring after every 5 mins and also keep an eye that the mixture does not boil over.


Calories: 103kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 43mg | Potassium: 97mg | Fiber: 1g | Sugar: 11g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg