Kalakand is a popular Indian dessert made out of milk and cheese. It is also sometimes called Barfi or Cheese Squares. There are many different ways to make this with all kinds of flavoring. This technique I actually picked up from someone in a chatroom about a decade ago. Out of all the different recipes I tried, I liked this one best for its simplicity and rich flavor.
The trick to get the right consistency is to use the right amount of powdered milk. I have written 3 cups, however you should continue to add and stir until the mix starts to pull away from the sides of the pan and has a cheesy fudge like consistency.
- 1/2 cup (115g) unsalted butter
- 14 ounces (425g) ricotta cheese
- 1 cup (192g) white sugar
- 3 cardamom (ground)
- 25 almonds (ground)
- 3 cups (348g) powdered milk (approximate)
- Keep the stove on medium heat.
- In a deep, wide pot, melt the butter on the stove. I use my T-fal Nonstick Fry Pan but you can use any deep fry pan.
- Once the butter is melted add the cheese, sugar, cardamom, almonds and mix them together with a spatula or wooden spoon.
- Sprinkle the powdered milk on top until you see it solidifying.
- Continue to add and stir until the mix starts to pull away from the sides of the pan and has a cheesy fudge like consistency. Don't make it too hard or soft.
- Once all the milk is in, keep stirring and cook it for 5 more minutes or until the color turns slight beige/brown.
- Pour it into a square, well-greased dish and place it in the refrigerator to cool.
- After a few hours, once it is firm, cut it into 2"x2" squares or diamonds with a sharp knife.
- Remove carefully with spatula and serve it in a pretty dish.
- Optional: Sprinkle tops with more ground almonds for decoration.
I hope you enjoy this recipe, it's one of my favorite Indian desserts.