Celebrate Durga Puja With Ricotta Kalakand For A Cheesy Indulgence

Whether you’re hosting a Durga Puja gathering or simply looking for a sweet treat to enjoy with your family, this quick and delicious ricotta kalakand is sure to bring joy to everyone.

Nikita Toppo

Updated Oct 12, 2024, 11:04 PM IST

Durga Puja is one of the most vibrant and widely observed festivals in India and each region in the country has some special dishes that elevate the festive mood. Talking about celebrations, how can a festival be complete without some cheesy and indulgent sweets like kalakand. Known for its soft, melt-in-the-mouth texture and rich flavour, it is perfect for every occasion. Traditionally made from fresh paneer and condensed milk, this dessert takes time and effort. But if you want a quicker solution to curb your sweet cravings, try kalakand with ricotta cheese.

This is an easy yet equally delicious version of the traditional sweet that is surely going to become a crowd pleaser. While ricotta cheese is widely used in Italian cuisine, but its subtle flavour and soft texture make it a versatile ingredient that can easily be incorporated into Indian desserts. The light creaminess of this cheese adds a delicate richness to kalakand without overpowering its true essence. This fusion dessert maintains the authentic flavour of the kalakand while reducing your efforts in the kitchen.

Ricotta Kalakand Recipe Serves 5

Prep time: 5 min, cook time: 25 min

This Durga Puja why not give a modern twist to kalakand with ricotta cheese? This rich and creamy dessert is made from milk solids, and traditionally prepared by slow-cooking milk until it thickens into a granular texture. While the original version takes time, the ricotta version is a quick, delicious and cheesy indulgence, perfect for the festive season.

Ingredients

Quantity	Ingredients
500 g	Ricotta cheese
400 g	Sweetened condensed milk
1/4 cup	Sugar
1/2 tsp	Cardamom powder
A pinch	Saffron strands
1 tbsp	Ghee
For garnish	Pistachios and almonds, chopped

Method

Use a heavy-bottomed, non-stick pan to avoid the mixture sticking to the base. Add 2 cups of ricotta cheese to the pan.
Pour in 1 can of sweetened condensed milk and mix well with the ricotta cheese. If you prefer a sweeter kalakand, add 1/4 cup of sugar at this stage. However, condensed milk usually provides enough sweetness, so adjust according to preference.
Turn on the stove to medium heat and begin to stir the mixture. Make sure to stir continuously to prevent the mixture from sticking and burning. Continue cooking and stirring for about 15-20 minutes until the mixture thickens. The ricotta cheese will lose its liquid texture and take on a soft crumbly appearance, similar to traditional paneer-based kalakand.
Once the mixture is thick enough, add 1 tablespoon of ghee to enhance its richness and give it a glossy texture. Stir well to combine.
Add 1/2 teaspoon of cardamom powder to the cooked mixture and stir. Stir everything together and let the flavours infuse for an additional 2-3 minutes.
Grease a shallow dish or tray with a small amount of ghee to prevent sticking. Pour the thickened ricotta and condensed milk mixture into the greased dish. Spread it out evenly using the back of a spoon or spatula, smoothing out the top.
Sprinkle the chopped pistachios, almonds, and any other nuts of your choice evenly on top of the kalakand. Press them gently onto the surface to ensure they stick.
Allow the kalakand to cool at room temperature for about an hour or refrigerate it for quicker setting. Once the mixture has cooled and firmed up, cut the kalakand into squares or diamonds using a sharp knife. Enjoy.

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