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Rose Kalakand on a tray

Easy Rose Kalakand

Kalakand is a traditional Indian milk cake, and this easy Rose Kalakand is made with the use of condensed milk, ricotta cheese and milk powder, flavored with rose water, and an added cardamom-flavored shortbread base for added texture
Course Dessert
Cuisine Indian
Keyword Diwali sweet, Indian sweets, Kalakand,
Prep Time 5 minutes
Cook Time 20 minutes
Servings 12
Calories 271kcal
Author Shinta


For the kalakand:

  • 350 grams ricotta cheese I used Galbani ricotta, available at Coop stores in Switzerland
  • 250 grams sweetened condensed milk
  • 1 tablespoon rose water available at an Indian stores or other ethnic stores
  • ½ cup crushed pistachios
  • ½ cup slivered almonds
  • Dried rose petals optional
  • 1 drop of pink food colouring I used gel food colour
  • 2 tablespoons milk powder Milk powder is available as Magermilchpulver in local Swiss stores

For the cardamom shortbread:


Make the shortbread:

  • Start by preheating the oven to 180 C (350 F). Line a baking sheet or pan with parchment paper.
  • Prepare the shortbread base by combining the butter, cardamom powder, sugar and salt in the bowl of a stand mixer with a paddle attachment, or using a hand-held mixer.
  • Gradually add the flour, mixing till it is just combined.
  • The mixture will be a little crumbly.
  • Transfer the mixture into the prepared baking sheet or pan and spread by pressing the mixture down firmly, flattening it into an even layer.
  • Prick holes on the surface, using a fork.
  • Bake for 13 to 15 minutes, or until very lightly browned.
  • Keep the shortbread aside and let it cool before you layer it with the kalakand.
  • While the shortbread is baking, you can prepare the kalakand.

Make the Kalakand:

  • In a non-stick pan, on low-medium heat, add the ricotta cheese and condensed milk, stirring it gently using a silicone spatula.
  • Continue heating until the ricotta releases all its moisture and starts to thicken, and begins to form a thick mass. This should take around 12 minutes.
  • Now add 2 tablespoons of milk powder and stir again, cooking the mixture for a further 5 minutes.
  • The mixture should resemble more of a mass by now, and less of a paste.
  • Add the rose water, food color and turn off the heat.
  • Stir well, until the colour is uniformly incorporated.
  • Slowly, turn the mixture out over the cooled shortbread.
  • Add the nuts and rose petals if any, and press down on the mixture gently.
  • The kalakand will set as it cools.
  • You can cut it into pieces, using a knife greased in ghee. I got 12 pieces out of this recipe.
  • Refrigerate if not consuming within 24 hours.


You could prepare both the shortbread and the kalakand in parallel, just be careful to not over-bake the shortbread, or let the kalakand overheat on the stovetop.
Make sure you prick the shortbread with a fork, else it will puff up in the oven.


Calories: 271kcal | Carbohydrates: 24g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 158mg | Potassium: 215mg | Fiber: 1g | Sugar: 17g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg