Kalakand Recipe

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  • Recipe Servings: 10
    Prep Time:
  • Cook Time:
    Total Cook Time:

Milk and cottage cheese cooked with rose water and cardamoms and then set. A soft tasty barfi for any festive occasion. It is known to have been invented in Rajasthan.

Ingredients of Kalakand

  • 250 ml whole milk
  • 250 gm ricotta cheese or cottage cheese
  • 120 gm sugar-powdered
  • 1 tsp rose water
  • 1/2 tsp green cardamoms-coarsely ground
  • Round mould to set it in, or a serving dish, if you do not want to shape it like a cake.
  • Almonds - shredded and roasted, to garnish

How to Make Kalakand

  1. Cook milk and ricotta cheese till excess liquid is dried up.
  2. Add sugar, cook some more, till there is no excess liquid, but mixture is a wet consistency.
  3. Shut off the heat, add the rose water and cardamom and transfer to mould or serving dish, and leave to set.
  4. Keep an upturned plate on top of mould and turn upside down, garnish with the almonds and serve.
Nutritional Information
Calories 129.7 Kcal
  • 13.4gCarbs
  • 6.2gFats
  • 0.00mgCholesterol
  • 5.3gProtein
  • N/AFiber
Calcium: 82.3 mgPhosphorous: 57.1 mgPotassium: 36.0 mg