Festive season can never be complete without a mention of Indian dessert recipes. Burfi and laddoo are famous indian sweets which are perfect for any festival raksha bandhan, diwali or Ganesh chaturthi.While laddus are round in shape, barfi comes in a diamond shape or as rectangle. creamy milk fudge or kalakand is a traditional recipe very close to my heart. Chocolate kalakand is our take on this traditional Indian dessert by adding cocoa to ricotta cheese burfi.
Milk burfi melts into the mouth and I can eat it all by myself at one go.While I have made both bhugal mawa and mango kalakand in the past from scratch in the traditional method. This popular indian dessert recipe below is a cheat version of delicious burfi by using store-bought ricotta cheese.Instant ricotta cheese kalakand saves both time and effort yet is just as tasty as the traditional mawa burfi.
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Equipment
- cast iron skillet / heavy bottomed pan
- greased tray /baking paper in tray optional
- sharp knife
Key ingredients
- ricotta cheese - I prefer to use the low fat ricotta cheese but you can use whole-milk ricotta.
- cocoa powder - Use unsweetend pure cocoa powder
- sweetened condensed milk - Can use full fat or low fat tin of condensed milk
- milk powder - Use low fat or full fat condensed milk.
See recipe card for quantities.
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Instructions to make chocolate burfi
Learn how to make chocolate kalakand in easy steps.
- In a deep saucepan or skillet, add all the ingredients.
- Start cooking the mix on a low flame
- The mix will turn into a cake batter like consistency,keep on mixing at low flame.
- Once the liquid starts drying keep stirring continuously until you get a burfi like consistency. Its very important to keep on mixing this
5. Line a baking sheet in tray. If you do not have a butter paper or parchment paper, you can even grease the tray. Pour the mixture and garnish it with silver varq/ chopped pistachios. Make incisions as per desired shape.Let it set 4-6 hours in the refrigerator.
ricotta cheese burfi recipe | chocolate kalakand barfi
Equipment
- skillet
- greased tray /tray lined with baking paper
Ingredients
- 500 gm ricotta cheese
- ½ cup milk powder
- 3 tbsp, cocoa powder
- 1 can condensed milk 1 can is between 400-450 grams
Instructions
- In a deep saucepan add all the ingredients and start cooking on the lowest flame.
- Stir well on a low flame , until it comes together.You can use the spatula o break the ricotta cheese pieces
- Once the liquid starts to dry, keep stirring continuously until you get a burfi like consistency.
- Turn off the heat and allow it to cool down a little in the hot pot.
- Line a baking sheet in tray. If you do not have a butter paper or parchment paper, you can even grease the tray.
- Pour the barfi mixture and garnish it with silver varq/ chopped pistachios/ chopped cashews or almonds. Make incisions as per desired shape.Let it set 4-6 hours in the refrigerator.
Substitutions and Variations
Since the condensed milk already had sugar, I have not added any sugar to the mix. You can choose to use milk cream or unsweetened condensed milk and add sugar as per your choice to make your easy kalakand recipe. You can also garnish with rose petals ,rose water and add ground cardamom if you do not want use cocoa powder.
Storage
Once prepared these can be stored in an air tight container
Conclusion: Ricotta cheese barfi is an easy dessert for any festival. You can make homemade kalakand plain or in different varieties of milk cakes like chocolate, cardamom, kesar(saffron strands) or mango kalakand.
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