Gulabi Kalakand – Rose Water Flavored Ricotta Dessert

Gulabi Kalakand :  Rose Water flavored ricotta sweet is a light and soft Indian dessert that’s extremely easy to make at home.

This Gulabi Kalakand can be made and kept in the fridge till a week.

gulabi kalakand

What can be better than a super quick, moist and yet delicious dessert on a cold damp winter day ? ……. I guess some hot cuppa tea/coffee to go along with it 🙂
This Gulabi Kalakand is a twist on a regular kalakand dessert recipe (popular cheese dessert which is easily available in Indian Sweet Stores).
They also make an excellent treat or dessert recipe for any Indian Festivals like Holi, Diwali, etc.
The trick to this sweet is to keep the taste as simple as possible, retaining moisture and the rose flavor makes it mouth watering……Enjoy

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + 
@easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram / Twitter / Subscribe to our Newsletter / Google+


Yields 12 pieces

Gulabi Kalakand – Rose Water Flavored Ricotta Dessert

5 minPrep Time

30 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image


Low Fat Ricotta Cheese (15oz box) – You can also use homemade ricotta/paneer

Low Fat Condense Milk (14oz can)

1Tbsp Ghee / Saltless Butter

5 Tbsp Milk – Room Temperature

3 Tbsp Chopped Nuts – I’m using pecans or just omit this step

1 Tsp Cardamom Powder

2 Tsp Rose Water

3-4 Fresh Chopped Rose Petals or Gulkand – Gulkand is a special sweet rose preparation available in any Indian grocery store.

12 Small-Medium Paper Muffin Cups


  1. NOTE: Please make sure the ricotta cheese and condense milk is in room temperature as it helps in easily mix the two together.
  2. In a microwavable bowl, whisk together ricotta cheese, condense milk (2 tbsp less) and ghee.
  3. Now microwave uncovered on high for 5 mins. (Please keep an eye on the dish as it should not burn as all microwaves are different)
  4. Whisk again (the mixture would become little grainy and creamy) and microwave covered for 3 mins.
  5. Now, whisk again and microwave covered for 2 mins. (Keep an eye to avoid burning the dish). Repeat this step for total 4 mins.
  6. By now the mixture would be lot grainier and slightly dark creamy in color.
  7. Add cardamom powder, milk, chopped rose petals and give the mixture a final whisk.
  8. Shape and smooth the mixture evenly into the rectangle dish and sprinkle chopped nuts.
  9. Refrigerate for a minimum of 1 hour.
  10. Cut into desired sizes, put them in paper muffin cups and serve cold.


Serving Suggestion: Serve slightly cold



1937 cal


119 g


145 g


73 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


2 Replies to "Gulabi Kalakand - Rose Water Flavored Ricotta Dessert"

Leave a reply

Your email address will not be published.

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.