A rich, creamy dessert that’ll melt in your mouth! This cardamom-spiced milk cake is the perfect treat for this festive time of year.
What is Kalakand (milk cake)?
Kalakand, also known as milk cake, is a popular Indian dessert. It’s a sweet that I think most people prefer to buy in stores, because of how long it takes to make.
Well, I’ve come up with a shortcut kalakand recipe that doesn’t sacrifice flavor. This recipe tastes just like store-bought mithai!
Milk Cake Recipe Expert
You should know that I’m somewhat of a kalakand expert. Okay, no one has officially bestowed that title on me, but it’s true. What makes me an expert? Well, I have decades of experience eating kalakand lol. I’ve been eating it (according to my mother, more like demanding it) since the approximate age of 3. Back then, I called it “milk mithai.” I still think that’s a nice name for this dessert.
As a teenager, I dreamt of opening my own mithai shop (I also had several other unlikely career aspirations, like being a comedian, which is hilarious because I am not funny, though I try lol). I had plans to call my mithai shop Ashley’s mithai shop (not very creative, I know).
Now, I’m a grown-up (more or less), and even though I don’t have my own mithai shop, I’m pretty sure that if I did, this kalakand would be a best-seller. Right ahead of or alongside my kaju katli, moong dal halwa, and besan burfi.
What does Kalakand taste like?
If you’ve never tried kalakand, it tastes kind of like a mix between a cake and soft fudge. It’s sort of like Indian tres leches. Think a soft, and moist yet still firm cake that’s slightly crumbly and melts in your mouth. I think it might be impossible for me to describe this dessert in a way that does it justice.
Kalakand is said to have originated in Alwar, a city in Rajasthan. The story is that a dessert maker left Pakistan after the Partition in 1947 and settled in Alwar, where he brought this dessert and made it popular. Different varieties of milk cakes were already popular in Punjab; it could be that kalakand was an adaptation of those other variations.
Kalakand vs Burfi
There are many types of milk-based Indian desserts. Kalakand is like a soft and creamy cake whereas burfi is more like a firm fudge. The main difference is in texture. Again, kalakand is much softer than burfi. If you’re looking for a burfi recipe, then give my milk burfi a try.
There are different varieties of milk cake. This dessert can vary in color; some are white, some are brown, and some are ombré. It all depends on the cooking method and the type of ingredients used. Some recipes use whole milk, some call for paneer, and some use condensed milk. My shortcut version calls for ricotta cheese.
Traditionally though, this dessert is made by reducing milk and sugar until it forms a crumbly, soft burfi (fudge). It normally takes forever to make. You’re supposed to watch a pot of milk boil until it reduces to basically nothing.
We are skipping that step entirely. My method requires minimal effort and little hands-on time.
How to make Kalakand in an Instant Pot:
Add ricotta cheese, sugar, and water to a pot and mix well. Pressure cook.
Open the lid, add ghee, dry milk powder, and freshly ground cardamom.
Pour it into a pan, garnish with pistachios, and chill for 3 hours.
Slice and serve!
Is Kalakand good for your health?
Whenever I see this question, I laugh. No, kalakand is not good for your health lol. This is wishful thinking. Now, that said, I do feel better about making desserts myself because I know exactly what ingredients I’m using to make them. I always use high-quality, organic ingredients when cooking. I believe that anything homemade is likely going to be healthier than store-bought.
Should I keep Kalakand in the Fridge?
Yes, I keep kalakand in the fridge. You can store this mithai in an air-tight container in the fridge for about a week.
As someone who has eaten more than her fair share of kalakand over the years, I’m confident in declaring that this is the best kalakand I’ve ever had. Or at least, equally as good as the best I’ve ever had. I can’t wait to hear what you think!
Ingredients
- 15 ounces whole milk ricotta cheese
- 1 cup sugar approx. 200 grams
- ⅓ cup water approx. 2.8 oz
- ½ cup ghee 4 oz, room temp
- 2 ½ cups dry milk powder approx. 235-250 grams
- 1 teaspoon freshly ground cardamom*
- 1 tablespoon chopped pistachios
Instructions
- Add the ricotta cheese, sugar, and water to the pot and mix well.
- Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. (This is a good time to grind cardamom if you don’t have some on hand).
- Quick-release pressure.
- Add ghee, milk powder, and cardamom to the pot and stir until well combined (you may want to wear a glove to hold onto the hot pot as you stir).
- Pour the mixture into a parchment-lined 8×8 pan, sprinkle chopped pistachios over top, and then gently shake the pan to help level the fudge and also to help the pistachios stick.
- Let the milk cake cool down (takes about an hour), then put it in the fridge for 3 hours to set.
- Once chilled, lift from the pan using parchment then cut into 1.5-inch x 1.5-inch squares.
- You can store this mithai in an air-tight container in the fridge for about a week.
Video
Notes
- You can use non-fat or full-fat dry milk powder in this recipe. I have used this brand as well as this brand. I’ve also used the brand Village Farms from Wegmans. You can also find dry milk powder at Indian grocery stores as well as most grocery stores.
- If for some reason the mixture looks runny, feel free to add more milk powder or hit sauté at the end.
- Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. I highly suggest grinding your own for this recipe (and for any Indian dessert recipe). Grind your own by removing the green shell and grinding the black seeds inside. I have and love this electric spice grinder if you’re looking for a recommendation.
- I prefer using raw pistachios because they’re brighter green than roasted.
- You can also decorate with rose petals if you’d like.
- Important! All of the recipes on my blog are tested using a 6-quart instant pot – I have not tested this recipe in a different-sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
- Do Not Double Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be finicky in an Instant Pot. I have only tested this recipe as written.
Lea says
I made this this afternoon (meant to make it last night as had for dinner tonight) anyhow, it didn’t have a runny consistency once I added all ingredients, so I added a splash of milk to loosen it off and then followed all the instructions except…. we ate it within 5 hours, still delicious, I managed to save a few squares so I can try it tomorrow and see how it should really be. Banging recipe I’ll definitely try this or one of the other variations again. Thank you 🙂
Hiral says
It worked like a treat couple of years ago for many times I made it but lately this year I keep getting food burn ☹️☹️
So sad
Liz says
Hi Ashley,
I am allergic to all dairy so am wondering if I can use coconut condensed milk and coconut flour (1/2 cup) to make this dessert or any other of your milk desserts?
Sandra says
Hi. I just made this for my son and for my daughter-in-law, (who is from Southern India). Lunch included this milk cake, your green bean thoran (big hit) and also your lazy tikki (also a big hit). They left just now, back to Toronto, but I forgot to include this milk cake in their care package–they are both extremely career oriented so don’t cook much….well “Hello Fresh” a few times a week, a lot of take out otherwise.
Megha’s parents are visiting from India in September, I’m planning planning a big banquet one Saturday afternoon in honour.
Question–do you think this milk cake would freeze okay? They both loved it.
Vaishali says
Thank you Ashley, kids loved kalakand, it was delicious and easy to make.
If possible, please share bengali sweets recipe ( Rasgulla , Cham Cham)
Vicky says
I’ve made this twice now, first time didn’t set but I knew I’d used too much ricotta,. Next time I measured carefully and it’s set a lot better but still not enough to set. I’ve read your other comments and will try sautéing. I’m in Aus so my ricotta brand is different, will keep trying to get it to set, but it still gets eaten lol!
Desi says
Thank you so much for the recipe . I really appreciate your generosity in sharing this. Made it this diwali (my first time making a diwali sweet dish) and it was a hit! Will definitely become a part of our future family Diwali tradition!
Ashley - My Heart Beets says
I’m so glad you liked this recipe! Thanks for letting me know how it turned out for you 🙂
Reshma Shroff says
Hi Ashley,
My Kalakand came out sticky. While cutting it, the knife was not coming out clean & also it was stuck to the parchment paper at the bottom. Any idea as to what could have happened? I used the Trader Joe’s whole milk ricotta, regular sugar, Bob Red Mills non fat milk powder and ghee. Thanks
Ashley - My Heart Beets says
Hi Reshma, I think sometimes the amount of liquid in ricotta can vary – so I would just saute or mix it longer to dry up any extra liquid – IF it looks too liquidy next time. For now though, can you let it set a bit longer and see if that helps? You can also try cleaning the knife in between cuts – that should also help. Le time know!
Reshma Shroff says
Thanks for your prompt response! I did put it on sauté for a few minutes but it started getting brown from the bottom. I also left it in the refrigerator for a while day. I think next time I will sauté it separately or try another brand of ricotta cheese.
Yamini says
Hi Ashley, I have tried this recipe 3 times with the exact measurements in a 6 quart IP. Everytime I open the IP I see the ricotta cheese with sugar has turned brown. Though it tastes amazing, I am wondering why I can’t get it white. Any reason why this happens?
Ashley - My Heart Beets says
Hi Yamini, I’m not sure why it’s turning brown – are you mixing it well before you pressure cook? Is the silicone ring on properly? Maybe the brand of ricotta you’re using has less water? I would try adding 2 tablespoons more water and see if that helps. If it’s liquidy at the end, you can always saute it for a minute to dry up any extra liquid.
Ashmita says
I know the mistake I did – I used powdered sugar instead of regular sugar! I think that might be the reason. It must have just dried up faster. Ugghhh!
Ashley - My Heart Beets says
Ah yes, that’s definitely the reason!
rhea says
hi ashley i got burn signal after few mins while i put 11 mins in high pressure// any help?
Ashley - My Heart Beets says
Hi Rhea, hmm were you cooking anything before making this? I’m wondering if the pot was already hot? Did you mix everything together well? Hopefully one of these can help troubleshoot… otherwise, did you try just ignoring the burn sign and seeing if it continued to cook? That can happen – if you ignore it, it should start up on its own.
Ashmita says
Same thing happened to me. My IP first goes to ON and then heats up for sometime before it starts the 11 min timer. While following this recipe, it went to burn after sometime in ON. I released the pressure and opened it, the bottom had started turning brown. So I followed the rest of the recipe. maybe the ricotta cheese we are using is on the dryer side? I used a 16 oz box – 1 oz more than what is in the recipe. Do you think that caused the burn?
Ashley - My Heart Beets says
I don’t think an extra ounce would make that much of a difference but it’s hard to say as I haven’t tried it that way. Are you using a 6 quart IP? Did the brown color affect the flavor/color of the overall dish?
Ashmita says
To add to the above – mine came out drier in the IP to the point that I could not pour it, had to scoop it out. I have just put it for setting. Hoping the texture still turns out fine
Ashley - My Heart Beets says
I saw your other comment about using powdered sugar instead of regular sugar. So, powdered sugar usually has something added to it to prevent clumping, like cornstarch – so that’s the reason it’s not turning out right. Let me know how it goes if you try it with regular sugar! I’m sure it’ll work this time 🙂
tanya says
can you use anything as a ghee substitute?
Vasanth Srinivasa says
Love this recipe!
Can you double of tripe this recipe to make a bigger batch? If so, does the pressure cook time change?
Ashley - My Heart Beets says
Hi Vasanth, I’ve only tested this as written – I’m not sure if it’ll work well if you increase the recipe.
Mariam says
Kalakand is my favorite and this was easy to follow and tasted so good. I have extra ricotta cheese that I don’t have use for but will expire soon. I was wondering if I could make these and freeze them ahead for unexpected house visitors?
Ashley - My Heart Beets says
Hi Mariam, I normally freeze burfi/Indian desserts and it’s fine – I can’t remember if I’ve frozen this kalakand because it goes so quickly but I want to say that I have. It should be fine, hopefully another reader can chime in as well.
Mariam says
Can you freeze these once made?
Monica says
My mixture was very grainy. When I opened the IP, the ricotta had separated and was very grainy. I followed the recipe but it’s not smooth or creamy. It’s grainy. Hope it tastes good.
Ashley - My Heart Beets says
It should still taste good – please let me know!
Keeru says
Could you share the measurements and time if double quantity is needed
Scarlett Tracy says
Can this recipe be doubled?
Ashley - My Heart Beets says
Hi Scarlett, I haven’t tried doubling this recipe – I’d just make it twice to be safe since sugar syrup can be tricky. If you experiment though, let us know how it goes!
Tim says
Thanks Ashley..!! I have made this so many times and it always comes out amazing.. Today I tweaked your recipe a little bit; I divided the mixture in half before pouring (to set) and added cocoa powder to one half..!!
Ashley - My Heart Beets says
Tim, that’s so great to hear! Thanks for letting me know how much you liked this 🙂 Love that you added cocoa powder – yum!!
Megha Rohith says
Loved the simple yet delicious recipe… thank you so much. I just wanted to share an update, I followed the recipe but I got food burn indication within few minutes after step 2. I opened it in between and tried to deglaze and reduced the time and repeated the step 2 again. I got the food burn indication again. But there was nothing burnt. I have IP Duo plus. Just wanted to share my experience. Will definitely make again and update. Thank you.
Soujanya says
Definitely the best kalakand I’ve had in the USA. I also reduced the sugar by half but all other ingredients as per recipe and it was perfect.
Ashley - My Heart Beets says
That’s so great to hear! Thanks for letting me know how it turned out for you 🙂
Reddy says
I have tried this recipe s per directions. Mine turned out very soft. I don’t find the milk crumbles. It’s very hard to even hold.
Kavitha says
Hi Ashley. Love this recipe. Curious if I could try a mango Kalakand with mango syrup. Should I use syrup instead of water or add syrup to the recipe & use extra milk powder.
Jasu Nana says
can this recipe be made without an instant pot?
Ashley - My Heart Beets says
Hi Jasu, kalakand can be made on the stovetop, however, I haven’t tested or added those directions to this post – hopefully one day! For now, I just have the instant pot recipe up.
Rozmin Pirwani says
If I double the mixture then double the IP pressure tone or leave same as 11 min. Pls advice thanks
Ashley - My Heart Beets says
Hi Rozmin, I haven’t tried doubling this recipe but hopefully if another reader has they can chime in!
Ekta says
Can we usefresh paneer in place of ricotta? It isn’t available where we live
Ashley - My Heart Beets says
Hi Ekta, I haven’t tried fresh paneer with this so I’m not sure how it’ll go or the quantity you’ll need – if you experiment, please let us know how it goes!
Dolly says
Hi Ashley,
Love the recipe. Wondering if I can double it? Will it need the same cooking time?
Ashley - My Heart Beets says
Thanks, Dolly! I haven’t tried doubling this so I’m not sure – hopefully another reader can chime in if they’ve tried!
Anita says
Hi Ashley great recipe. It comes out really well. I am just wondering if we can use condensed milk instead of sugar in the recipe?
Ashley - My Heart Beets says
Thanks, Anita! Glad you liked it 🙂 I haven’t tried this with condensed milk in the IP so I’m not sure. Hopefully another reader can help.
Anita says
Hi Ashleys great recipe. It comes out really well. I am just wondering if we can use condensed milk instead of sugar in the recipe?
Shwetha says
Hi Ashley,
Thank you so much for this and all other wonderful recipes, measurements are perfect to the dot, I made kalakand with monk fruit sweetener and it turned out delicious.
Ashley - My Heart Beets says
Hi Shwetha, I’m so glad you liked this! It’s great to know that it works well with monk fruit – I’m sure that’ll help other readers as well 🙂
Julie says
I have an excess of yogurt and am trying to use it before it goes bad. Do you think I could use it in place of the ricotta if I drain the whey out of it?
Ashley - My Heart Beets says
Hi Julie, I don’t think yogurt would work well here, but have you tried my 2-ingredient cheesecake yet? You could use yogurt in that: https://myheartbeets.com/2-ingredient-cheesecake-instant-pot-indian-cheesecake/
Abby says
I’ve made it twice so far and it has turned out wet and sticky. I added more fry milk the 2nd time but it still stuck onto the parchment paper. The taste was good but I’m not able to make pretty solid squares. Not sure what’s going wrong.
Ashley - My Heart Beets says
Hi Abby, I’m surprised it still stuck with additional dry milk – I’m not sure why it’s turning out wet for you… the only thing I can think of is to keep adding more dry milk? If you want to share photos in my facebook group (Instant Pot for Indian Food), I or other blog readers may be able to provide better feedback.
Jatinder says
Made kalakand in a 3 at instant pot as per your recipe. It turned out a wonderful dessert to be enjoyed. So far I have not messed up any dessert that I have made using your instructions. Thanks a lot and keep up the good work.
Ashley - My Heart Beets says
Glad to hear that 🙂 And good to know that it worked well in a 3 quart!
Ranjana Bhattacharya says
Ashley, it works out fine in a 3 quart, even after doubling the recipe. I did it just to try! I freeze it as well to take out a piece or two or four…when the sweet tooth strikes! Thaws within minutes and tastes just as good. Thanks for your recipe.
Ashley - My Heart Beets says
Hi Ranjana, that’s great to know – thank you for sharing! I’m sure it’ll be helpful for other readers as well 🙂
Priya says
Ashley you have the best recipe for kalakand, i use to miss palkova badly but not anymore
Thanks alot for your recipe
Much Love and Regards,
Priya
Ashley - My Heart Beets says
Priya, thank you! So nice of you to say 🙂 I’m glad you like the kalakand so much!
Anoop says
Hi,
Made this yesterday. Was really amazing!! Came out perfect (like from the store). Shared it with our friends who loved it too. Definitely will do it again.
Thanks,
Anoop
Ashley - My Heart Beets says
Anoop, that’s awesome! I’m glad you liked the kalakand so much 🙂 Thank you for letting me know how it turned out!
Zenia says
Hi Ashley I love the ingredients in your recipe, but do not have an instant pot, can I make
Same on stove. Please advise me the alternate method. Thanks
Rizwana says
Kalakand- love this one. Made it a few months ago. Game changer…I froze some pieces… and use it as needed. Still have about 4 pieces left. Hmmmm…time to takeout one…tonight for dinner. Thanks Ashley for this easy dessert recipe.
Ashley - My Heart Beets says
Hi Rizwana, that’s so great to hear! Thank you for letting me know how much you like the kalakand 🙂 Love the idea of freezing the mithai and eating it as you’d like!
Savia says
This was amazing 😊. The specifics about ghee being at room temperature was so helpful. Will not be buying this from the store anymore ☺️
Ashley - My Heart Beets says
Savia, so happy to hear that! Thank you for letting me know how it turned out for you 🙂
Suvidha says
Hi Ashley,
Lovely recipe. I plan to make it for guests this weekend. Do you know if it’s okay to substitute water with mango pulp? I’m thinking of making a mango flavored Kalakand.
Any suggestions are most welcome.
Ashley - My Heart Beets says
Hi Suvidha, I haven’t tried so I’m not sure – if you experiment, please let us know how it goes!
Anita says
Hi Ashley, tried the kalakand recipe. tasted really good, but the mixture was sticky, and did not set well. I tried placing in the freezer. that turned out a bit more firm ( but still a gooey). I followed the recipe as was written. What do you think could have gone wrong? I really would like to perfect this recipe, as it tastes really good. Thanks!
Ashley - My Heart Beets says
Hi Anita, if it seems sticky next time I would suggest adding more milk powder. I think some containers of ricotta cheese can have a bit more water and so adding a bit more milk powder to help dry it out should help!
Shashi says
Surprised my wife with this sweet treat and flowers this valentine and I could see her sweet smile. Thanks Ashley for making our day with this lovely recipe.
Ashley - My Heart Beets says
Hi Shashi, that is so sweet! Thank you for sharing this with me 🙂 Happy Valentine’s Day to you both!
Aval M says
I loveeee this recipe & have made it 4 times already 😃. I make it with only 1/2 the sugar mentioned in the recipe and add pistachios and golden raisins on top as garnishing. So easy and so flavorful. Thank you so much Ashley!
Ashley - My Heart Beets says
Aval, so happy to hear that! Thanks for letting me know how much you like this recipe 🙂
Tarla says
Hello! I tried this recipe and turn out great. I used pot in pot to pressure cook ricotta with Monk sugar (try to be healthy) along with almond flour and non fat milk powder (as I am not to fond of its taste if a lot is there). Thank you so much for taking time and figuring out these for us to perfect it in heart beets 😍😍.
Ashley - My Heart Beets says
Tarla, that’s great! Thank you for sharing your modifications – I’m sure it will help others 🙂
Lakshmi says
Hi tarla, did you use 6 quarter or 8 qts.And hw much almond flour,dry milk powder used?
Sonali says
I love this recipe, Thank you so much Ashley for such a easy recipe, I would never imagined that I will make Kalakand at home. Can I add chocolate powder and make like chocolate milk fudge? My daughter saw this and asked me if I can make same with chocolate so would like to make one for her. Thanks
Ashley - My Heart Beets says
Hi Sonali, that’s so nice to hear! Thank you for letting me know how it turned out for you. 🙂 I experimented with a chocolate version but wasn’t thrilled with it – still needs more testing, so for now if you’re looking for a dessert that’s more like chocolate fudge, I’d suggest this recipe instead: https://myheartbeets.com/instant-pot-fudge/
Kamala says
Made this during holiday time and poured them into Christmas cup cake molds for the festive look. Tasted and looked awesome. Thanks for the easy recipe Ashley!
Ashley - My Heart Beets says
Kamala, that’s awesome! Glad you made this recipe, thanks for letting me know how it turned out for you 🙂
Jennifer says
I made this twice within the first week of your publishing this recipe because it was THAT good. Time to make another batch, or should I try the milk burfi?
Ashley - My Heart Beets says
Jennifer, that’s awesome! I’m so glad you like the kalakand so much. 🙂 That’s a tough question – the milk burfi is great, more fudge-like so if you want something similar to kalakand but a bit different in texture, then give it a try! Let me know what you think if you do!
Gouri Ghosh says
Ashly thank you so much! I followed your Kalakand recipe and surprisingly it came out as you mentioned. We all liked Kalakand,unbelievable,how I make it so good.
Ashley - My Heart Beets says
Hi Gouri, that’s so great to hear 🙂 Glad it turned out well for you!
Salima Ali says
Wonderful recipe! Delicious and easy!
Ashley - My Heart Beets says
Salima, happy to hear that! Thanks for letting me know how the kalakand turned out for you. 🙂
Sumita says
Surprised with how good this came out! So easy and delicious. I made this for my family for Diwali and it was a hit!
Thanks again for a great recipe!
Ashley - My Heart Beets says
Sumita, that’s so great to hear! Glad your family liked the kalakand 🙂
Nidhi M says
Tried it during the Christmas time, family loved it! And super easy to make! Thank you Ashley!
Ashley - My Heart Beets says
Nidhi, that’s so great to hear! Thanks for letting me know how much you and your family liked the kalakand 🙂
Ami Amin says
Hello Ashley,
Thank you for the wonderful recipes. Where do you buy cardamom pods n saffron in USA? I have gotten them from Indian grocery store and Costco. They seems like missing flavors.
Thank you
Ashley - My Heart Beets says
Hi Ami, I usually buy organic spices from my local Indian store or on amazon. I’ve gotten spices from Pure Indian Foods as well. I learned about Diaspora last year and the quality of their spices is wonderful.
S3 says
Loved it! My husband thought it tasted like cheesecake almost!
Ashley - My Heart Beets says
That’s awesome! I’m so glad you both liked it 🙂
Sima says
Delicious! Depending on the type of ricotta you use, the consistency may require more milk powder (mine did). Someone recommended that I add enough milk powder so that a wooden spoon could stand up in the mixture, and that was perfect!
Ashley - My Heart Beets says
Thanks, Sima! And that’s great advice!
Sonali says
As I do not consider myself as an expert in Indian cooking.. I never imagined making Kalakand at home. Thank you Ashley. .for this fullproof so easy instapot receipee. You made this so much easier..
Ashley - My Heart Beets says
Sonali, that’s so great to hear! Thank you for sharing how it turned out for you 🙂
Sandhya Verma says
Such an easy recipe! I have made it twice and my husband, who is very picky when it comes to indian sweets made at home, loved it both times 🙂
The only change I had to do was saute the ingredients after I opened the instant pot to dry them a little bit before I poured it to set.
Thanks Ashley!
Ashley - My Heart Beets says
Sandhya, that’s so great to hear! I’m glad you and your husband liked this recipe so much. 🙂
Divya says
Easy fool proof recipe. Came out great in InstaPot.
Ashley - My Heart Beets says
Thanks, Divya! Happy to hear that the kalakand turned out well for you 🙂
Sree says
This was a super hit. Came out really well in the first try and everyone loved it.
Ashley - My Heart Beets says
Sree, that’s so great to hear! Thank you for letting me know how the kalakand turned out for you 🙂
Jolly Patel says
Absolutely great recipe. It was the easiest dessert I have ever made and I have sweet tooth and we make LOTS of desserts…:-)
Ashley - My Heart Beets says
Jolly, thank you! Happy to hear that you liked this recipe so much 🙂
foodie says
Turned out amazing! Made it twice already. Very easy recipe to follow.
Ashley - My Heart Beets says
That’s great to hear! Thank you for letting me know how much you like the kalakand 🙂
Umang says
Amazing recipe! Easy to make and delicious ! Everyone who tried it raved about it non stop in my group! Thank you for sharing Ashley!
Ashley - My Heart Beets says
Umang, that’s great to hear! Thank you for letting me know how much you and your friends liked this 🙂
Preetha says
You’ve already received so much positive feedback here and on FB! So, mine is clearly redundant! For the last several years, I’ve avoided making Indian desserts because I thought they were too hard. Hands down, this was one of the easiest recipes to follow! My seven year old daughter specifically asked me to tell you that it was awesome. And she asked me to inform you that she is very picky!! 🙂
Next time, I’m going to add a bit more milk powder because it was a tad crumbly at the end (even after refrigeration). It might be because I used nonfat milk powder (because that was the only type avaiable at my store). It was still excellent, though. Thanks for a great recipe!
My Heart Beets says
Hi Preetha, thank you for the kind words – I love hearing about how recipes turn out 🙂 Please tell your daughter I really appreciate her compliment – so sweet!
Priya says
What do you think of using cashew powder or coconut milk powder if I don’t gave milk powder on hand?
My Heart Beets says
Hi Priya, I haven’t tried this with either of those but out of the two, I’d go with coconut milk powder. Let me know how it goes!
Jenita says
I made this just now (at 7 am), sorta for New Year’s eve dessert. I am still waiting for it to cool and set, we tasted it coz me and my daughter couldn’t wait for it to set and it is so delicious. It also made my home smell so fantastic in the morning , the smell of freshly brewed coffee + the Kalakhand….. delicious!!!
My Heart Beets says
Jenita, that’s so nice to hear! Hope you and yours have a great NYE and 2021 🙂
Cleto Dos Remedios says
This is the first time I have tried this recipe and it turned out to be just as you describe in your comments. But my final product turned out to be softer than I was expecting. Was there something that I may missed? The taste was excellent. Please let me know.
Thank you
Cleto
My Heart Beets says
I’m glad you liked the taste! As for the texture, this dessert is meant to be soft, but if you feel it was too soft, then next time you can either add more milk powder or sauté it at the end. Hope that helps!
H says
Oh my, what a revelation! This is absolutely delicious. If I want to reduce the sugar next time, say to 3/4 cup, would it affect the texture?
My Heart Beets says
Glad you liked it! I haven’t tried it with reduced sugar but if you try, let us know how it goes!
Laxmi says
Hi Ashley,
Just a few minutes into it, the pot came with a “burn” message. Have you had this experience ? I did use the same proportions as directed in the recipe!
My Heart Beets says
Hi Laxmi, sorry to hear that happened! Are you using a 6 quart to make this? Was the seal on properly and was the valve closed? If the answer to all of those is yes then I suggest waiting a few minutes to see if the burn sign goes away on its own – if it does, it should still be fine to use.
Champa says
Hi Ashley,
Thank you for all your work. You bring so much joy for so many with your recipes! I have made the kalakand twice, both times in my pressure cooker, with an insert. I reduced the sugar to 1/2 cup, no water, 11 minutes on high and natural release. The moisture in the ricotta seems to have dissolved the sugar fine. I added only a bit of ghee and just added enough milk powder to make get a good consistency. Love your idea of lining with parchment, comes out neat.
My Heart Beets says
Thank you for the kind words, Champa! I really appreciate it 🙂 Happy to hear you’ve made this twice!
Nithya says
This was so good! I halved the recipe, used my 3qt instead and also used homemade paneer made with 2% milk. I added a little bit extra milk powder , so many 1.5 cups of milk powder for half the recipe. Thanks for sharing 👍
My Heart Beets says
Nithya, that’s great to hear! Thank you for sharing how this turned out with your substitutes – I’m sure that’ll be helpful to others 🙂
Navi says
Hi Ashley it tastes great! but mine didnt set properly it is still gooey but not a complete liquid. any tips for now or next time? i even let it sit in the fridge for longer.
My Heart Beets says
Hi Navi, I’m sorry it didn’t set for you – did you make any adjustments to the recipe by chance? All of my recipes are tested using a 6qt IP. You can try sautéing at the end if it looks too runny or try adding more milk powder next time. Hope that helps!
SJ says
Mmm. Lifelong qalaqand fan here!! Will definitely try this. Thanks for the recipe. You know what else you need to share with this recipe: your fitness regimen lol. How did you manage to stay slim and trim while being a kalakand/qalaqand fan?
My Heart Beets says
Let me know what you think when you try this! And lol! I wish I had an actual regimen as I know it’d be good for my health – hopefully in the near future. But for now, whenever I make sweets, I always share with friends or neighbors or have my husband take food to work so he can share with co-workers. I make so many batches of sweets during recipe testing that I have to give most of it away.
Garnet Moses says
What can I sub milk powder for?
My Heart Beets says
I’ve only tried this with milk powder, but hopefully another reader can reply if they’ve experimented with different ingredients.
Kiran Manro says
Hi! I know someone asked about different sizes…..I used an 8 quart IP , reduced the sugar down to 2/3 cup and water to 1/4 cup (based on the feed back from others). After 11 minutes of pressure and letting it depressurize, I added 3 cups of skim milk powder and it had a great slightly crumbly /smooth texture and no excess liquid after setting in the fridge. This is so good ! Thanks for the recipe!
My Heart Beets says
Thanks for sharing, Kiran! This will be helpful to those with an 8 quart. 🙂
Anuradha says
The recipe is worth its weight in gold!!! It’s extremely easy to make and is divinely delicious!! Ashley I’d like to thank you for taking the time and effort to put up such a sensational recipe! Me and my family loved it and we have decided to make this recipe a regular Diwali tradition! Loads of love!
My Heart Beets says
Hi Anuradha, thank you for the kind words – I appreciate them so much 🙂 I’m happy to hear your family loved it! Happy Diwali!
Uzzii says
My gosh Ashley! I have never made a single mithai, but decided to try homemade this year … and I made this During lunch hour one working day!!! So fast simple and DELICIOUS! It turned out so perfect the very first time I made .. the taste texture everything … you are a genius!
Now my whole family thinks I have been lying all this time and somehow secretly attending mithai making classes or something!
My Heart Beets says
Hi Uzzi, that’s awesome! Good use of a lunch break, I’d say! lol Thank you for the kind words and for letting me know how the kalakand turned out 🙂
Jen says
Made this today with a few modifications, instead of 1/2 cup of sugar added 1/4th of a cup. Instead of 2.5 cups of milk powder added 1 cup milk powder and 1.5 cups of almond flour since milk powder at times has a smell that turns me off. Even with these modifications the end product was very good. Thank you Ashley and Happy Diwali to you!
My Heart Beets says
Jen, glad to hear those modifications worked well! Thanks for sharing 🙂 Happy Diwali!
Simi says
Hey Ashley thanks for this yummy recipe. Iam amazed at your innovation. Also Maybe you should Patent these things, I do see ppl posting exact recipes on their youtube channels 🙂
My Heart Beets says
Thanks, Simi! I appreciate the kind words 🙂
Dee says
Followed all the steps but came out sticky and way too soft. Approximately how long do you stir after adding the milk powder/ghee?I took it off right after it all mixed and appeared smooth, probably like 2-3 minutes, wonder if I should have done it for a longer time?
My Heart Beets says
Hi Dee, it just needs to be mixed well so it sounds like you stirred it enough. I’d be happy to help troubleshoot – just to confirm, did you use a 6 qt to make this? My recipes have only been tested with a 6 quart which is why I ask. Did you make any changes to the recipe? Any details you can share will be helpful in troubleshooting.
Gagan says
Hi there,
If I use coconut milk powder instead of full fat milk powder, is that ok?
My Heart Beets says
Hi Gagan, I haven’t tried this with coconut milk powder but my guess is that it should work – if you experiment please let me know how it goes! I plan to order some and try – when I eventually do, I’ll be sure to update the post as well.
Hema says
Thank you Ashley for amazing recipes that you share with us. I made Almond katli and Kalakand.
My Heart Beets says
Hema, that’s so nice to hear 🙂 Glad you’re enjoying the katli and kalakand!
Rama says
Hi Ashely,
Thank you so much for the easy recipe. I tried it and tasted very good. Only change I did was to use evaporated milk instead of water and reduced the sugar to 3/4 cup and rest all followed the recipe to the T.
My Heart Beets says
Hi Rama, I’m so glad you liked it 🙂 Good to know it worked well with those substitutions!
Sonal says
I tried this recipe yesterday and Kalakands are so delicious and the best part it is so easy to make.. Was longing to eat good fresh kalakand!! Thanks a ton! God bless you!
My Heart Beets says
Sonal, that’s so great to hear! I’m glad you made and liked this so much – thanks for the review 🙂
Asha says
I tried it too! But I used half regular sugar and half date sugar, and used one cup almond flour and 1.5 cup milk powder instead of 2.5 cup milk powder. I had also mistakenly gotten part skim ricotta cheese. So yes recipe was altered due to Multiple circumstances. It still came out great and looks like chocolate kalakand due to the date sugar. Thank you Ashley.
My Heart Beets says
Asha, oh wow that’s great to know! Date sugar sounds so interesting – I need to try that 🙂
Raj says
Made this tonight. It’s a hit! I’m not a big Kalakhand fan but husband goes nuts over it every time at a sweet shop. This one apparently hit the right spot with him. I had to try very hard and protect until it at least cools down… In the meantime, he scraped down whatever was left off in the instant pot. Haha.
Thank you, for another recipe that I always thought is best left for Mithaiwala’s but glad I can make it at home! Much love!! And Happy Diwali!
My Heart Beets says
That’s awesome! I’m so glad he enjoyed it lol! Happy Diwali to you and yours!
Anu says
Amazing recipe sooooo easy thank you thank you
My Heart Beets says
Anu, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Ravi says
Hi Ashley – after it sets in the fridge for 3 hours, if you remove and leave it at room temp, will the texture change back to the way it was before refrigeration? Thx.
My Heart Beets says
Hi Ravi, no it’ll stay formed, but I suggest storing the kalakand in the fridge.
SH says
Helllo– thought I would share I was able to scale this down to 1 c dry milk powder (all I had in my house). I did the math but eyeballed most other ingredients in measuring cups. I had to add a little bit of water with the ghee/dry milk/cardamom powder but the IP came to pressure for the smaller amount of ricotta/water/sugar mixture in a 6 qt IP. Thank you, this recipe was lovely!
My Heart Beets says
Good to know, thank you for sharing!
Sweta says
I followed this recipe to the tee but it did not set correctly. Anything I can do to salvage this now? It’s a little on the runny side and in the fridge for ~3 hours. Will leaving it longer in the fridge set it?
Charu says
How much milk powder is needed.. recipe says 2.5 cup ( 225 -250 gm) but 1 cup is 235 gm . I am confused
Reena Gupta says
Hey Ashley. I found unsweetened milk powder in the end and made this. It turned out quite well, just a bit sticky when cut but the taste is quite nice. I could taste the ghee quite a lot which is different from kalakand taste but I still like it. Thanks for the recipe 🙂 not sure if I can add a picture here
My Heart Beets says
Glad you liked it, Reena!
Nital says
Hi Ashley, I finally joined the kalakand trend going on right now and it turned out perfect, delicious and beautiful.
Thanks a lot for your easy IP recipes… I love them!!
My Heart Beets says
Hi Nital, I’m so happy to hear that! Thank you for letting me know how the kalakand turned out 🙂
Jen says
Have you used one 14 oz container of ricotta cheese or two? Thanks!
My Heart Beets says
Hi Jen, I’ve tried this using different brands and different container sizes, but always a total of 15 ounces. The easiest thing is to buy a 15-ounce container, but I know sometimes it’s only possible to find smaller or larger containers of ricotta, in which case, you’ll want to measure out 15 ounces.
Reena Gupta says
Hi I could only find sweet milk powder (nestle). Do you think I can use it and reduce/omit the sugar?
My Heart Beets says
Hi Reena, I haven’t tried this using sweetened milk powder so I’m not sure. Is this the Nido brand by Nestle? If so, you can keep all the measurements the same.
Reena Gupta says
This is nestle everyday. The ingredients say it has sugar. Will try adjusting the sugar and let u know how it turns out. So excited to be making this. Thanks for the recipe.
Deepika Narang says
Hi Ashley
I have tons of dry coffee creamer can I use that instead of Dry milk?
My Heart Beets says
Hi Deepika, I’m not sure what the ingredients are in dry coffee creamer and how similar that is to dry milk powder, so I’m not sure… if you experiment, please let us know!
Alpana says
Hello
I left a comment earlier but you didn’t respond…posting again
I followed the recipe but my kalakand was bit runny and was sticking to the hands. Can you tell how to adjust for it?
However the taste is perfect!
Thanks
My Heart Beets says
Hi Alpana, I’m sorry I missed it! Happy to help troubleshoot. Did you switch out any ingredients by any chance? If not, it could just be that the ricotta you used had a bit more water in it. Next time, you can try sautéing at the end if you feel it looks too runny. Hope that helps!
J.G. says
I only see salted and roasted pistachios in the store. Do we need those or unsalted? Where do you buy unsalted ones?
So far I have checked Costco, Safeway, FredMeyer.
My Heart Beets says
Hi JG, salted is fine – I only suggest raw because of their bright green color, but flavor-wise, a bit of salt is always nice complement to a dessert. I get unsalted raw pistachios from Whole Foods, Giant Eagle (local to me), or the Indian grocery store. I believe Trader Joe’s carries them too.
Chitra says
Fantastically easy recipe Ashley.. thank you! I made mine with home made paneer that was not firm enough to make a curry with! I made it PIP as had a small quantity of paneer and finished it on the stove top.. was still very easy!
My Heart Beets says
Chitra, that’s great to hear! Thank you for letting me know how it turned out with homemade paneer and PIP!
Maddy says
Can it be PIP? is quick release of pressure mandatory or can npr?
My Heart Beets says
I don’t think PIP will work, but if you try, please let us know how it goes!
Vijay K says
Wifey and I will be trying this recipe today and thanks for making it simple. What 8×8 pan do you recommend?
My Heart Beets says
Hi Vijay, any 8×8 pan will work – I actually own 3 8×8 pans (metal, pyrex, and stoneware) and have used all 3 at some point while making this kalakand lol. Hope you and wifey love this – let me know how it goes!
Maadhavi says
Hi Ashley, tried this recipe in my 6qt pot and got a ‘burn’ warning right after pressure buildup . I immediately released the pressure and finished the recipe in sauté mode. The milk cake tasted great though. Thanks for the recipe!
My Heart Beets says
Hi Maadhavi, I’m not sure why the warning would have come up – sorry that happened! I’m glad you were able to still make it work!
Shivani Anand says
Hi,
The recipe looks amazing! How long does the kalakand keep for – I wanted to see when’s the best time
To make it for Diwali
My Heart Beets says
Thanks, Shivani! I’d say it lasts in the fridge for a week.
Trish says
Tried the Kalakand exactly as you had it in the IP and it came out excellent – will post a picture on your FB group. Thanks Ashley!
Couple of questions though:
1. I refrigerated it overnight and cut it slowly with a sharp non serrated knife – however the cuts weren’t as clean as your photo shows – any tips on how to cut it (it was not crumbly and fairly well put together IMO :))
2. How long will the Kalakand last if refrigerated?
thanks again!
My Heart Beets says
Thanks, Trish! I’m so glad you liked it 🙂 It could just be that it needs more time to sit (especially if in a smaller pan?) or perhaps the ricotta had extra water in it (I’m learning that all brands can vary a tiny bit) so it’s just a bit moister. It should last in the fridge for about a week. Hope that helps!
Samata says
Tried this today. Just in time for Diwali.
Amazing. Thanks Ashley!
My Heart Beets says
Samata, that’s great to hear! I’m so glad you liked it 🙂
Alpana says
Hello
I tried the recipe yesterday. I followed the recipe but my kalakand was bit runny and was sticking to the hands. What went wrong?
However the taste is perfect!
Thanks
Sundeep says
Do I use desi ghee for this? Can I use melted unsalted butter? What about Olive Oil?
My Heart Beets says
Desi ghee 🙂 I’m sure butter will work too though if that’s what you prefer, you just won’t get that nutty aroma that comes from ghee.
Sam says
Trying out this recipe, but have had 2 burn notices (scrubbed the pot in between). Any idea what may be wrong? I plan to know cook on the stove.
My Heart Beets says
Hi Sam, I’m not sure why you’re getting a burn notice… are you using an 8 quart? My recipes are tested in a 6 quart and so it could be the extra surface area – but I believe I’ve heard from other readers that they’ve been able to successfully use a larger pot so I’m not sure. If that’s not the case, is the pot sealing properly?
Sam says
Thanks for responding! I have a 6 qt. As far as I could tell everything was fine in terms of sealing. I ended up cooking on the stove top to dry some of the water, then added ghee etc and continued from there. Turned out great! I plan to try again though using IP when we finish this batch.
Thanks so much for all your recipes and taking the time to respond.
My Heart Beets says
I’m glad you were still able to make it work! Let me know if you try it again in the IP 🙂
Kamal says
Hi Ashley! I am also attempting to make kalakand in 6 quart. I also got the burn notice and when I opened the lid, the mixture was burned. Tried twice but got similar result.
SG says
Hello Ashley, which setting for instant pot would I use. I have ultra. Thanks
My Heart Beets says
Hi, it depends on your model but either “manual” or “pressure cook” and then adjust the cook time 🙂
Alka Desai says
Hi Ashley,
My Kalakand turn out to be sticky and soft, not like grainy and firm like the picture. I could not cut properly in firm pieces. What did Ido wrong?
thanks
Alka
Anjali says
Hi Ashley,
I got skimmed milk powder instead of the normal milk powder by mistake😬 would it still work?
My Heart Beets says
Hi Anjali, yup it’ll be fine! I’ve tested it using both 🙂
Nisreen Anis says
A big fan of you recipes. Kalakand has always been my favorite since childhood. Thanks for making it so easy. Is there anything that I can substitute for dry milk powder? That’s the only thing missing in my pantry and I so want to make Kalakand right now. Thank you.
My Heart Beets says
Hi Nisreen, I’m so glad you like my recipes! I’ve only tested this with dry milk powder – I’d suggest waiting until you can get some. Amazon prime has 2-day delivery!
Rekha says
Hi Ashley, can I substitute sugar with artificial sweetener? I want to make it sugar free? If yes, should I add sugar at the end and how much sugar to add.
My Heart Beets says
Hi Rekha, I haven’t tried it this way but I know some of my facebook group members (Instant Pot for Indian Food) were able to do this. I’m not sure how it compares though.
Jyoti says
Hi Ashley, I want to make it for Diwali. Can I use Khoya like Nanak brand Khoya instead of Ricotta Cheese ? Rest all same.
Jyothi says
Hi Ashley. Im excited to try the recipe but unable to find ricotta/cottage cheese in India near my place. Any substitute ? Can Paneer be used?
Thanks in advance
My Heart Beets says
Hi Jyothi, some members of my facebook group (Instant Pot for Indian Food) have been able to use grated paneer but I’ve only tested the recipe as written so I’m not sure how that compares. You can try asking there 🙂
Jason says
Is crystal sugar same as granulated sugar? What texture is this once it’s cooled to eat , is it soft or hard ? And also how long does this stay good for ,and how to store it ? Thanks
Vaishnavi says
Hi Ashley,
I tried this today. The taste is good but consistency is sticky. Even when i poured it on parchment paper, it was like thick batter and after refrigerating it, it fint harden up. Its sticky nd liquidy. Can you please help?
Vishal K Dalal says
I for sure did not like the no name brand from Superstore, u had used it as I had it
Akshaya says
I accidentally bought no fat ricotta cheese, that’s not going to work right?:(
My Heart Beets says
Hi Akshaya, I’m not sure – I want to say someone in my facebook group (instant pot for Indian food) made it with fat-free and said it turned out fine, but I’m not positive as I haven’t tested it myself. If you try, please let us know how it goes!
Vishal K Dalal says
Made a batch, tried it warm and I love the taste and the texture (like the texture more) i will be trying with a different Milk powder brand as I could taste the typical milk powder taste
My Heart Beets says
Hi Vishal, thanks for sharing! Let us know what milk powder you end up liking (as well as the ones you don’t) 🙂
Anita Katyal says
Can we freeze it ?
FIDELIA ISRAEL says
It looks so simple. I would like to tey it tomorrow but was a little confused about pressure cooking for 11 min.🤔 hope you get to read this msg
Kamala Raghunath says
Hello Ashley! This sounds and looks like an awesome recipe. Is there a substitute for Ricotta cheese. I almost bought it today but the ingredients didn’t appeal to me. Can I curdle milk at home (like Chenna) and use that? Thanks for any tips!
Udbi says
Hi Ashley,
I have tried this recipe, Mine became soft and sticky. What would be the reason for it?
Deep says
Hey Ashley, I started this receipe with Step1 and after 5 mins I got burn signal on my IP. Not sure why. I just followed your recipe. Any idea?
My Heart Beets says
Hi Deep, happy to help troubleshoot. Just to be sure, are you using a 6 qt (that’s what I’ve used to test this and all recipes on my site)? Also, did you mix well in step 1?
Me says
Mine also got burn. I am using 8qt ultra. I guess in small, it builds up pressures fast and in big it take time hence it might be burning
K says
Is the timing same to pressure cookif I reduce the quant of ricotta into half
My Heart Beets says
I’m not sure that’ll work, sorry! Let me know if you experiment 🙂
Mona says
I just love your recipes. Thank You for all your hard work and making it easier for us.
I wonder if we can add coco powder in it to bring that brown color and little chcolate flavor along with that? let me know your opinion.
My Heart Beets says
Thanks, Mona! I appreciate the kind words 🙂 I bet chocolate kalakand would be awesome! Let us know how it goes 🙂
[email protected] says
Hi Ashley..Can I make the same recipe without an IP?
My Heart Beets says
I’m not sure – you probably can but it’ll take longer to cook… You may want to look into a stovetop recipe or if you experiment, please let us know how it goes! 🙂
Bhargavi Sivakumar says
Hi!!!
Thank you!!! Made it & loved it!!!!
You are indeed THE KALAKAND EXPERT!!! I am nobody, but can whole heartedly give you the title.!!!!!
My Heart Beets says
Hi Bhargavi! Lol!! Thank you for giving me the title – looks like it’s official now, haha! I’m so glad you loved the kalakand 🙂
MONICA SHRIVASTAVA says
Hi Ashley! This recipe is amazing. It is super easy and was delicious. I made it for few guests on Dushhera and it was instant hit. I used 4% ricotta so it was runny and i had to add more milk powder to set it. It tasted more like fresh malai peda we get in India than Kalakand. I think next time i will use whole milk ricotta and less milk powder.
My Heart Beets says
Hi Monica, I’m so glad you like the recipe! Good to know about the ricotta – thank you for sharing 🙂
My Heart Beets says
Hi Rita, I’m so glad you liked the recipe. I’m sorry to hear it was a bit sticky though. I quick-released (so manually turned the knob to release pressure). It may just need more time to set? Or you can always try adding a bit more milk powder next time to help make it a bit drier. I hope that helps!
Catherine Voci says
I love Milk Cake but haven’t been able to have it since being diagnosed with Diabetes. Do you think I could use Swerve instead of sugar in this recipe?
My Heart Beets says
Hi Catherine, I haven’t tested it with anything other than sugar but hopefully if another reader tries they’ll respond. I am working on some healthier treats, stay tuned 🙂
Gauri Agrahar says
Love it! Had just the right level of sweetness. I added a pinch of saffron for color and flavor and reduced the cardamom powder :)!
My Heart Beets says
Hi Gauri, I’m so happy to hear that! Thank you for letting me know how it turned out for you 🙂 Love that you added saffron!
JS says
Hi, just wondering what happens if you add milk powder, ghee in Step 1 and boil it all together? Will it curdle? Is that why it’s not a dump and go recipe?
My Heart Beets says
Hi, I think it would clump up and possibly burn – though I haven’t tested it so I can’t say for sure. If you decide to experiment, please let us know!
Nitu says
I opened the instant pot immediately after 11 minutes, but the ricotta stuck to the bottom a little so I had some brown chunks. Do I need to reduce the time or increase the water?
My Heart Beets says
Hi Nitu, would be happy to help troubleshoot – just want to be sure, did you use a 6 quart or was this an 8 quart?
Sana says
Hi Ashley, I had the same issue and used an 8 qt. Also the mixture was quite runny despite me setting it in the fridge overnight. Still tasty but hoping you can help me troubleshoot for next time!
My Heart Beets says
Hi Sana, I don’t have an 8 quart but my suggestion would be to stir in more dry milk powder to help thicken the batter – that’s what I’d do Let me know if that helps!
Neelu says
Hi Ricotta cheese has some salt in it. Does it matter in making sweets- does it increase sugar to be added?
My Heart Beets says
Hi Neelu, a little salt is fine 🙂
Avi says
Thus looks awesome!! Super easy! Can i use home made paneer from ricotta cheese? Ricotta cheese is very similar to paneer.
My Heart Beets says
Thank you! I haven’t tried this with homemade paneer, but it could work – if you try, please let us know how it goes! Or if another reader tries, hopefully they’ll share.
Vaidehi junnarkar says
Just made it today! It turned out awesome! Thanks for the recipe
My Heart Beets says
Hi Vaidehi, that’s so great to hear! Thank you for letting me know how the mithai turned out for you 🙂
Rita Sehgal says
Hi Ashley. Amazing recipe. Flavor was delightful. Mine came out a bit too soft and sticky. As soon as the pressure cook was complete on the instant pot (after 11 minutes) I manually released the pressure. Is that what you did or did you wait and let pressure release on its own ( if yes how long). Thank you.-Rita
My Heart Beets says
Hi Rita, I’m so glad you liked the recipe. I’m sorry to hear it was a bit sticky though. I quick-released (so manually turned the knob to release pressure). It may just need more time to set? Or you can always try adding a bit more milk powder next time to help make it a bit drier. I hope that helps!
Bsant says
Hi,
Thanks for the recipe. I just bought instant pot, so need help. Which buttons to press to achieve ‘cook for 11 minutes at high pressure’ as mentioned in recipe.
Thanks,
Bsant
My Heart Beets says
Hi Bsant, it depends on your model but typically either the “manual” button or the “pressure cook” button – then you adjust the cook time manually.
Kanira says
Hi, can I double this recipe? If yes, does the cooking time change?
My Heart Beets says
Hi Kanira, I haven’t tried to double this recipe so I’m not sure. My guess would be no — desserts tend to be tricky, especially when there’s sugar involved. If you try, let me know how it goes!
Bala Cherla says
Hi Ashley! I was wanting to make this recipe today, however noticed the dry milk powder comes in a large qty only, I have not used dry milk in any recipes and hate to buy it only for this recipe (sorry 🙁 Can you suggest if using whole milk as a replacement would bring out the same texture and taste? If so how much of the milk can be added? Much appreciate any feedback, as I would love to make this recipe based on everyone’s lovely feedback, and especially the ease of making it! Thank you so much!
My Heart Beets says
Hi Bala, if you’re looking to use whole milk, you may want to try another recipe – I don’t think that’ll work with mine, sorry! I do have four more recipes in the works that call for dry milk powder – if that might change your mind 😉
Bala Cherla says
Ok thanks Ashley 🙂
Sri says
Lovely ! Thank you Ashley I love alll your recipes . Would you be able to share recipe of Ajmeri Kalakand as well !! That’s my favourite .. love kalakand as well 🙂 looking at the kalakand reminds me of my childhood
My Heart Beets says
Thanks, Sri! I’m not sure how to achieve that brown color in an instant pot other than by cheating and using jaggery lol. If I figure it out, I’ll be sure to share!
Anu says
Hi Ashley – this is so tasty! I have a question for you…can I make this and
ship within the US? Thanks!!
My Heart Beets says
Anu, I’m so glad you like it! I’m not sure about shipping since you’ll want to keep it refrigerated.
Roshini James says
Can I add rose water instead of some of the regular water to get rose flavoring? If so, how much rose water do you think I should add/substitute for the regular water?
My Heart Beets says
Hi Roshini, I’d just add a teaspoon or so at the end along with the cardamom. Let me know how it goes 🙂
Sneha says
Hi Ashley I have been following your blog it’s delicious & easy to make recipes. In this kalakand reciie can I substitute dry milk powder with mawa (Khoya) instead.
Sujata says
I recently started following your recipes. Fantastic. Thanks.
Question: where do we get milk powder? Can we put almonds?
My Heart Beets says
Hi Sujata, you can find dry milk powder at some American grocery stores (I like Village Farms from Wegmans), Indian grocery stores have it as well. You can also find it on amazon – here are a few links to brands I’ve tested this with: https://amzn.to/3dRX8AI or https://amzn.to/37Kf13k
Protima Advani says
Hi, would this recipe work if I halved the recipe? I have a cup of ricotta on hand.
Thanks,
Protima
Furhana Afrid says
Hi Ashley,
I would like to follow a low carb, low sugar and low fat diet. I pretty much avoid all mithais but would like to try this one. Is it possible to reduce the ghee?
My Heart Beets says
Hi Furhana, I haven’t tried this with less ghee but I think in addition to helping with flavor, it also helps hold the mithai together and so I’m just not sure how it’ll turn out if you use less. If you do try, please let us know how it goes! I am working on some healthier Indian desserts – but those are a bit harder to develop. Have you tried my naturally sweet ladoos?
Parvathi says
Hi Ashley will this work with Fat free ricotta cheese? Thank you.
My Heart Beets says
Hi Parvathi, I haven’t tried this so I’m really not sure, but I’d think it’d be okay, just not as rich? If you try, please let us know how it goes!
Irene Lal says
Hi, would it be okay to use Milk powder that is not non fat?
My Heart Beets says
Hi Irene, yes you can use dry whole milk powder 🙂
Jayanthi Ramesh says
can you make it on stove top or regular pressure cooker?
My Heart Beets says
Hi Jayanthi, I’ve only tested this recipe as written in an instant pot, but I know others make kalakand using those cooking methods.
Sarah says
Hi Ashley do you have any suggestions for an electric spice grinder? Thank you!
My Heart Beets says
Hi Sarah, I have and love this one: https://amzn.to/2EXrrt1 🙂
Soiee says
Love this.
Trying to make a less sweeter version for my toddler. How much can I cut the sugar down without losing taste?
On a scale of lightly sweetened to off the charts, which way does this lean? Trying to anchor so I can modify accordingly. Thank you for making these accessible to us!!!!
My Heart Beets says
Hi Soiee, it’s sweet but not excessively sweet (not like jalebi or gulab jamun). I haven’t tested this using less sugar so I’m not sure how it’ll go – if you experiment, please let us know 🙂
Ravleen says
Hi Ashley,
Can we use home made paneer instead of ricotta cheese in this recipe. Also, is it possible to have that brownish texture via this recipe by any chance?
My Heart Beets says
Hi Ravleen, I haven’t tried this with homemade paneer but if you experiment please let us know how it goes! As for the brownish color, that comes from boiling it for a long time so I don’t think you’ll be able to get that here. If it’s just the color you’re looking for, you can always add a bit of jaggery at the end to darken it.
Ravleen says
Thank you Ashley. Will give it a try. Any idea how much quantity of paneer should I use to replace the 32 ounces?
I know you haven’t tried it with paneer but even an idea would really help
My Heart Beets says
I’m really not sure but if I were to guess, I’d probably use the same amount of (homemade) paneer as ricotta (15 oz) and I may add a bit more water – but again, haven’t tested this! Let us know if you experiment 🙂
Ravleen says
Hello Ashley,
I experimented with paneer but I think the pressure cooking made it very soft so the kalakand kind of texture didn’t come out. The taste turned out well though.
The next time will try the exact recipe.
But thank you for helping me out with it
My Heart Beets says
Hi Ravleen, thank you so much for sharing how it turned out with paneer – I’m sure this will help others who are wondering the same thing 🙂
lakshmi says
can we use brown sugar?
My Heart Beets says
Hi Lakshmi, I haven’t tried so I’m not sure. If another reader tries hopefully they’ll respond – or if you try, please let us know how it goes!
Archana says
Hi! I was excited to try this recipe over the weekend and realized too deep in that I only had brown turbinado sugar at home. Figured I would give it a try. The whole dish came out a bit runny (but I didn’t see the note about adding more milk powder if needed). In terms of taste it was amazing and the color was also very light brown. We put it in a glass container and have been eating spoon fulls haha! Such a great recipe! We’re looking forward to getting the texture right next time!
My Heart Beets says
Hi Archana, I bet the color looks great! Thanks for sharing how it turned out using that sugar 🙂 Hopefully, the texture works out next time!
Sid says
Hi Ashley,
Milk powder qty is 2.5 cups (approx. 500 gms); however the recipe says “approx 235-250 gms”. Can you please clarify?
Btw, a big fan and love love your recipes 🙂
My Heart Beets says
Hi Sid, glad you like my recipes! I just measured again after reading your comment and I’m still getting approx. 50 grams per half cup – what measuring cups are you using? If you’re a bit off it shouldn’t matter but 500g is nearly double…
willem says
500 gm would be fairly close to the weight of 2.5 cups of liquid. Milk powder weighs less.
Sid says
Thanks Ashley and Willem!
Maya says
Hi Ashley,
Am a huge fan of your recipes especially the cheesecakes. Had a question. Can I use cottage cheese instead of ricotta? Is the texture and taste very different?
Thanks
Maya
My Heart Beets says
Thanks, Maya! I’ve only tested the recipe with ricotta cheese – I’m not sure how cottage cheese will turn out. If you experiment, please let us know!
Maya says
The cottage cheese worked fine. Since it’s more watery than ricotta, I added 20 oz and halved the water . Turned out great! Yummy in my tummy!
My Heart Beets says
Hi Maya, that’s great to know about cottage cheese – thank you for sharing! It’ll be helpful to other readers as well 🙂
Sid says
Hi Ashley,
Sorry I got confused because a cup of sugar = 200 gms ; while 2.5 cups milk powder = 235 gms. Hence the question.
Gonna try the recipe today on occasion of Dassera 🙂
My Heart Beets says
Ah no worries – let me know what you think! Happy Dussehra!
Nitu says
I know I’m in the minority here, but I’m not a big fan of ghee. Can I use butter instead?
My Heart Beets says
Hi Nitu, I’m sure butter will work 🙂 just make sure it’s room temperature.
Sapna Chilka says
Hi Ashley,
I have tried several recipes of yours and they all have been so easy and turned out fabulous. On a whim decided to make this today and it was such a breeze. Tastes just like from my favorite mithai store ! So impressed! Thank you for another wonderful recipe .
Sapna
My Heart Beets says
Hi Sapna, I’m so happy to hear that! Thank you so much for letting me know how the kalakand turned out for you!! 🙂
Richal says
Hi Ashleigh, can you tell the brand of milk powder?? Is it available in American Grocery Store?
My Heart Beets says
Hi Richal, any brand of dry milk powder should work – I’ve tested this with a few different brands and it always turns out great 🙂 Yes, you should be able to find dry milk powder in American grocery stores as well as Indian grocery stores. It’s also available on amazon: https://amzn.to/3dRX8AI or https://amzn.to/37Kf13k (I’ve used both of these brands to make this).
Mina says
Hi Ashley,
I love reading your recipes and wish if those were vegan. Now that vegan is becoming more popular would you have recipes with vegan ingredients?
Thanks
Mina
My Heart Beets says
Thanks, Mina! I have a lot of vegan recipes on my blog – you can find those here: https://myheartbeets.com/recipe-index/#vegan 🙂
Deepa Bhalla says
Hi Ashley ! Thanks for the recipe ! I love love kalakand and I grew up in Delhi so loved it there one of my fav 🙂
I wanted to ask you if in any way in this recipe we can use condensed milk ? If yes, can this be substituted for any ingredient ? Also which brand milk powder do you recommend using ? Sugar is the white sugar right ?!
Thanks
My Heart Beets says
Hi Deepa, I can’t wait to hear what you think of this! I haven’t tried this with condensed milk – sorry! As for milk powder, any brand of dry milk powder should work, and yes, white sugar 🙂
Sij says
Hi Ashley thanks for the recipe,it turned out good for me but too sweet.Do you know how to fix it now?
Shalu says
Hi Ashley, is the milk powder sweetened or non-sweetened?
My Heart Beets says
Hi Shalu, dry milk powder is not sweetened. Let me know what you think if you try this!
Pal Bhutani says
Looks Yummy
My Heart Beets says
Thank you 🙂
Pavithra Sivamani says
Lovely! A couple of amateurish questions – 4oz of ghee is solid or melted? And would you mind sharing which milk powder you used? Thanks!
My Heart Beets says
Hi Pavithra, as long as the ghee is room temperature and not chilled it won’t matter whether you use 4oz of solid or liquid 🙂 I’ve made this using semi-solid ghee as well as more solid ghee. Any dry milk powder should work – I’ve used a few different brands (village farms, nestle, now foods organic) 🙂
Pavithra Sivamani says
Ashley, I am so glad you don’t have a mithai store – I’d be there at the top of the line everyday and I’d also buy all the sweets!!!
The kalakand was amazing! Really easy to make. Couldn’t stop eating it! It was 11 pm so I used store bought cardamom powder but will use fresh the next time. The only thing is that my top was not as smooth as yours, was a bit crumbly but held its shape well. How do I ensure a smooth top next time?
Will take pics the next time. Thanks a bunch again! Much love!
My Heart Beets says
lol! Thanks, Pavithra! I’m so glad you liked it! Yes, definitely try fresh cardamom next time if you can – it makes a world of difference in flavor. As far as texture, I think it may be due to slight differences in ricotta? I’ve had some batches come out slightly smoother or slightly more crumbly even while using all of the same brands but the flavor is always the same – so I’m not sure. Hopefully, it still looked good? Crushed nuts on top help with making it look prettier 🙂
Shanaz says
Can you reduce the amount of ghee?
My Heart Beets says
Hi Shanaz, you can try but I do think the ghee adds richness and helps hold it together (along with the sugar). Let me know how it goes if you decide to use less!
Jyothi says
Looks awesome 👏. Can I use coffee creamer instead of dry milk powder ?
My Heart Beets says
Thanks, Jyothi! I’ve only tested this recipe with dry milk powder – not sure if coffee creamer will work. I believe the ingredients are different so I’d stick to dry milk powder if you can. Let me know what you think of this if you make it!
Sonia says
Looks so yummy, will definitely try. Can you please tell which brand of milk powder you have used.
My Heart Beets says
Thanks, Sonia. As long as it’s dry milk powder, any brand should work – I’ve used a few different brands (village farms, nestle, now foods organic) 🙂
Nisha says
Can I double the recipe?
My Heart Beets says
Hi Nisha, I’ve only tested it as written but if you try, let us know how it goes!
Snigdha says
Hi have you tried doubling the recipe?
Smita says
I did and it is looking good so far- setting in the fridge now! Thank you for the recipe.. so easy to make!
My Heart Beets says
Great to know! Thanks for sharing, Smita 🙂
Deepti Kumar says
I have tried both times I did with double the recipe and it turned out great 👍🏼😊
My Heart Beets says
Happy to hear that 🙂
Uma says
Hi Deepti – Did you increase the cooking time when you doubled the recipe? Thanks!
Deeps says
Oh my gosh, oh my gosh! This looks oh so terrific. I can’t take my eyes off it. This just came in time for Diwali. May I ask, what brand ricotta cheese you used?
My Heart Beets says
Thanks, Deeps! 🙂 During recipe testing I made this with several different brands of ricotta cheese (brands from whole foods, wegmans) – as long as you use whole milk ricotta cheese, it’ll turn out well. Let me know what you think!
Divya Madadi says
Hi can I use normal milk powder instead of dry?
My Heart Beets says
Hi Divya, I’m not sure what you mean by normal milk powder, do you mean whole milk powder?
Shweta says
Hey
How many Minutes we have to stir it after releasing pressure ??
Thanks
My Heart Beets says
Just until everything is mixed together and combined well. 🙂
Mainhoon says
Well I followed the instructions to the T and yet after putting it in the fridge the whole thing is very mushy and liquidy.. it didn’t ‘set’. Was it the water? I don’t know what did this..
Almost like something I will serve in a glass now.. to drink.
My Heart Beets says
That’s odd – did the pot reach pressure? Did everything look the way it does in my video? You can try putting it on sauté and boiling off additional water to salvage it. Let me know if that helps!
Aditi says
Hi Ashley,
I bought instapot in India after hearing about your recipes from friends and family in the US 🙂 Since then I have clung to your website. Excited to try this recipe.
Wanted to check if I can use (1) milk instead of milk powder (2) paneer instead of ricotta cheese, as these are commonly available here. What would you suggest?
My Heart Beets says
Hi Aditi, I’m so glad you’re liking my website 🙂 I haven’t tried this with those substitutes so I’m not sure – I know some people in my Facebook group were able to successfully use paneer but I’m not sure about milk in place of milk powder. Let me know if you experiment!
Kumari Pingali says
Can we use nonfat milk powder. Thanks.
Ashley - My Heart Beets says
Hi Kumari, yes, you can. 🙂 I’m using nonfat milk powder to make this today!