Raspberry Kalakand (Indian-Style Ricotta Squares)

5 from 1 vote

Raspberry kalakand is a delightful dessert that combines the traditional richness of kalakand with the fruity notes of fresh (or frozen) raspberries. Kalakand is a soft, fudge-like Indian dessert with a delicate grainy texture.

The infusion of fresh or frozen raspberries and the creamy texture of ricotta cheese create a balanced blend of flavors. With its subtle richness and fruity freshness, raspberry kalakand presents a pleasant departure from the ordinary dessert options.

This easy recipe eliminates the lengthy process of simmering milk, making it a quicker and simpler kalakand recipe than the traditional one.

Ingredients

Raspberries: I have used fresh raspberries in this recipe; however, frozen ones work in a pinch. Make sure to thaw them before making the puree.

Ricotta cheese: I am making this raspberry kalakand using ricotta cheese. Traditionally, freshly made curdled milk solids are used to make kalakand; however, ricotta is an easy substitute that yields the same result.

See the recipe card for complete information on ingredients and quantities.

Step-by-step instructions

Step 1: Place the raspberries in a blender and blend them into a smooth puree. Pass the puree through a sieve to remove the seeds.

Raspberry puree, condensed milk, milk powder, and ricotta cheese placed in a non-stick pan.

Step 2: Transfer the raspberry puree to a nonstick pan and add the ricotta cheese, condensed milk, and milk powder.

Intermediate step showing the cooking of mixture.

Step 3: Mix well and place on medium heat. Keep stirring and cook for 12-15 minutes until the mixture begins to thicken.

Step 4: Add cardamom powder and mix. Continue stirring until the mixture comes together and begins to leave the sides of the pan.

Raspberry kalakand set in a lined tin and topped with pistachio.

Step 5: Turn off the heat and transfer it to the prepared tin. Spread the mixture and top with sliced pistachio.

Step 6: Let it cool down and set well before slicing. Top the sliced raspberry kalakand with dried rose petals and more pistachio.

Expert Tips

Fresh raspberries offer the best flavor, but frozen raspberries can work in a pinch. Thaw completely and pat dry to avoid excess moisture.

Use a non-stick pan to reduce the chances of the mixture sticking, smoothing the cooking process and preventing burnt flavors.

After setting the kalakand, refrigerate it for at least one hour to allow it to set well and become firm. For the best taste and texture, serve raspberry kalakand chilled. This allows the flavors to meld and intensify.

Recipe FAQs

Can I use frozen raspberries for this recipe?

Yes, you can use frozen raspberries. Thaw them before adding to the mixture, and be mindful of any excess moisture.

How long will raspberry kalakand keep?

Store it in an airtight container in the refrigerator for up to three days. However, the texture and flavor are best enjoyed within the first 24 hours.

Can I freeze kalakand?

Yes, you can freeze the kalakand for up to a month. Thaw it overnight in the refrigerator before serving. The texture might be slightly softer after freezing, but the flavor will remain delicious.

Can I make raspberry kalakand in advance for a party?

Absolutely! This recipe is perfect for prepping ahead of time. Make it a day or two before your event, and let it chill for optimal flavor and texture.

Raspberry kalakand squares placed on white plate and garnished with pistachio and rose petals.

More Indian dessert recipes

See more Delicious Indian Desserts →

If you tried this Raspberry Kalakand / Indian Ricotta Squares Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.

Recipe card