Kalakhand – An Indian Milk Sweet

Kalakhand, is the Indian version of milk cake, oozing with the goodness of milk, sugar and nuts.

Now there’s “easy” and there’s “too much effort” when it comes to making desserts. This one has gone from “too time-consuming” to “goodness me, how is something so easy, so delicious?!”. Try it, I’ve had many folks ask me for this recipe because it is just so delicious and they also couldn’t believe how easy it is to make.

Come December, my mom, grandmother, and all the aunties we knew would get busy with preparing for Christmas. They’de slave over the stove, or oven for hours. Gauva cheese, dodhol (a Goan jaggery sweet), marizpan- all delicious but oh so time consuming. Here I’ve found shortcuts and this particular dessert takes away the hours you’d need stirring milk on the stove to just minutes in the microwave.

Prep time: 5 minutes, Cook time: 18 minutes, Set time: 1 hour

Servings: approximately 20 pieces


  • 15 oz Ricotta cheese
  • 14oz Condensed milk
  • 1/2 teaspoon Rose water
  • 1/4 teaspoon Cardamom powder
  • 1 tablespoon finely chopped Almonds or almond slivers


  1. In a microwave safe rectangular dish, mix the Ricotta Cheese and the Condensed Milk well. Make sure there are no lumps, mashing them with the back of a spoon or using a whisk
  2. Place the dish in the microwave, uncovered and cook for 5 minutes
  3. Remove from microwave and stir the contents well, making sure you loosen the edges
  4. Place the dish back in the microwave, uncovered, and cook for 3 more minutes. Remove from the microwave, stir
  5. Microwave for 2 minutes, covered. Take out and stir
  6. Now place back in the microwave, cross cover the dish and microwave for 2 minutes. Then remove and stir
  7. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes
  8. Once done, add in the Cardamom powder and rose water and stir well again
  9. Evenly flatten the mix into the dish, spreading and flattening it
  10. Sprinkle chopped Almonds on top of the mix and press them down to help them stick to the top of the dessert
  11. Cover the dish and place in the bridge, setting it for atleast an hour.
  12. Remove and cut into squares before serving

Kulfi – A rich, Indian ice-cream

Nothing entices kids more than the sound of the ice-cream truck on a hot summer day. In India, that sound was the ringing of a bell, as the kulfi cart came rolling down the street. At that time, for 10 paisa, he’d pull out a stick with kulfi out of a metal cone. Kulfi, a traditional Indian ice-cream, is richer, denser and creamier than regular ice-cream. Flavored with saffron, cardamom and pistachios, not only is it a delicious summer treat but can be stored in the freezer for when guests stop by.

Serves: approximately 20 (small Dixie cups)


  • 14 oz sweetened Condensed Milk
  • 12 oz Evaporated Milk
  • 16 oz Cool Whip whipped topping
  • 16 oz Heavy Whipping Cream
  • 3/4 tsp Saffron threads
  • 1/2 tsp cardamom powder
  • 1/2 cup Pistachios / Almonds coarsely chopped


  1. In a large mixing bowl, combine the sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip
  2. At medium speed, using a hand mixer, mix all ingredients together for a minute
  3. Fold in the saffron threads, cardamom powder, half the nuts and beat for another minute
  4. Pour mixture into small Dixie-style plastic cups. Sprinkle remaining chopped pistachios/nuts on top
  5. Cover cups with foil and insert a wooden popsicle stick into the center. Alternatively, mold in ice cube trays or in a popsicle maker
  6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight
  7. Serves approximately 20