Kalakand (Quick Indian Milk Cake)
Soft, fudgy squares of milk and ricotta scented with cardamom, an easy shortcut to the classic Indian sweet shop treat.
- Time25 min plus setting
- LevelEasy
- Costabout £0.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Grease and line a 15 cm square tin with baking paper.
- 2
Put the ricotta, condensed milk, milk and ghee in a non stick pan. Mash the ricotta with a spoon until fairly smooth.
- 3
Cook on a medium heat for 15 to 18 minutes, stirring constantly and scraping the base, until the mixture is thick, pulls away from the sides and turns pale cream.
17 min - 4
Stir in the cardamom and take off the heat.
- 5
Spread into the tin and smooth the top. Press the pistachios on top.
- 6
Leave to set for 2 hours, then cut into squares. Keep in the fridge for up to 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
