Ricotta Kalakand Recipe – Cardamom & Ghee Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Ricotta Kalakand Recipe – Cardamom & Ghee Indian Sweet

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s both delicious and relatively easy to make. Well, look no further! I’m so excited to share my recipe for Ricotta Kalakand. It’s a delightful Indian sweet that’s wonderfully fragrant and has a melt-in-your-mouth texture. I first made this when I was craving something traditionally Indian but didn’t have a ton of time, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Ricotta Kalakand is a fantastic twist on the classic Indian sweet. It’s quicker to make than traditional Kalakand (which usually uses paneer), and the ricotta gives it a lovely, slightly different texture. It’s perfect for festivals, special occasions, or just when you need a little something sweet to brighten your day. Plus, the cardamom and ghee combination is simply divine! You’ll be surprised how easily this comes together.

Ingredients

Here’s what you’ll need to make these delightful little laddus:

• 2 cups ricotta cheese (about 500g)
• 0.5 cup heavy cream (120ml)
• 0.75 cup powdered sugar (150g)
• 0.5 teaspoon cardamom powder (2.5ml)
• 1 teaspoon ghee (5ml)
• Pistachios & Rose Petals (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Ricotta Cheese: Ricotta isn’t traditionally used in Kalakand, but it works beautifully! It gives a lovely, slightly softer texture. Full-fat ricotta works best for richness, but part-skim can work in a pinch.
• Heavy Cream: Don’t skimp on the fat content here! Full-fat heavy cream (around 35-40% fat) will give you the best, thickest result. Low-fat cream might work, but the mixture won’t thicken as nicely.
• Cardamom: Freshly ground cardamom is always best – the aroma is incredible! But good quality ground cardamom works perfectly well too. I usually use about 4-5 green cardamom pods, lightly crushed and ground.
• Ghee: Ghee, or clarified butter, is a staple in Indian cooking. It adds a wonderful nutty flavor and richness. You can easily make your own, or buy it pre-made. It really elevates the flavor!
• Pistachios & Rose Petals: These are totally optional, but they add a beautiful touch! My grandmother always used rose petals for special occasions, and it just makes it feel extra festive.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take a non-stick pan and add the ricotta cheese. Cook it over medium heat, stirring constantly. This is important – you want to remove as much moisture as possible. This should take about 5-7 minutes.
2. Now, pour in the heavy cream. Reduce the heat to low and keep stirring! This is where patience comes in. You want the mixture to thicken and pull away from the sides of the pan. This will take around 10-12 minutes.
3. Once it’s thickened, it’s time for the sweetness! Add the powdered sugar and cardamom powder. Stir well to combine. Continue cooking for another couple of minutes until a dough starts to form.
4. Finally, stir in the ghee. This adds a lovely sheen and flavor.
5. Spread the mixture onto a plate and let it cool completely. This is crucial before you roll it into balls.
6. Once cooled, roll the mixture into small, bite-sized balls (laddus). Garnish with chopped pistachios and rose petals, if you’re feeling fancy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t rush the process of cooking the ricotta. Removing the moisture is key to getting the right texture.
• Keep stirring! Seriously, constant stirring prevents sticking and ensures even cooking.
• The mixture will continue to firm up as it cools, so don’t worry if it seems a little soft at first.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ricotta and heavy cream alternatives. Coconut cream works well for richness!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients if you have sensitivities.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron. My friend loves adding a tiny pinch of nutmeg!
• Festival Adaptations: During Diwali, I like to add a few strands of saffron for a golden hue. For Holi, I sometimes add a tiny bit of edible green food coloring for a festive touch.

Serving Suggestions

These little Kalakand laddus are perfect on their own with a cup of chai. They also make a lovely addition to an Indian sweets platter. I often serve them after a meal, or as a treat during gatherings.

Storage Instructions

Store the Kalakand in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They actually taste even better the next day as the flavors meld together!

FAQs

Let’s answer some common questions:

• What is Kalakand traditionally made from? Traditionally, Kalakand is made from paneer (Indian cottage cheese). This recipe uses ricotta as a quicker and easier alternative.
• Can I make this recipe with store-bought Kalakand? While you could crumble store-bought Kalakand and mix it with cream, it won’t be the same as making it from scratch! The texture and flavor are much better when you make it yourself.
• How do I know when the ricotta mixture has reached the right consistency? The mixture should be thick enough to pull away from the sides of the pan and form a soft dough. It shouldn’t be sticky.
• What is the best way to store leftover Kalakand? Store in an airtight container at room temperature or in the refrigerator.
• Can I add other nuts or flavors to this Kalakand? Absolutely! Feel free to experiment with almonds, cashews, or even a touch of rose water.

Enjoy making this delicious Ricotta Kalakand! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!