Kalakand- 3 Ingredient, One pan, Microwave Recipe-Indian fudge Recipe

With only 3 ingredients, one pan, 8 minutes this is regularly made by me for parties and pujas. It tastes like a million bucks, looks like a million bucks, but no one needs to know you didn’t slave over it for hours!  I first had it a few years back when my friend was visiting her family in Washington and it was one of the desserts made for Diwali.

She loved the taste so much that she actually saved a few pieces to bring home. When I tasted it, I couldn’t believe that this was home made and that too in the microwave in 8 minutes. She got me the recipe and I tweaked it to my taste and since then I have made it innumerable times

kalakand-10For true kalakand fans, you know that we want the’ Danedaar'(granular) look and taste, that comes from cooking the milk for hours! That same ‘Danedaar'(granular) look and feel is present in this simple, homemade, microwave version. So make it for your next party, Diwali,Navratri, Karwa Chauth, Teej and get ready for the compliments! Some other easy recipes that are ready in under 10 minutes are-Indian Milk Cake-Sindhi Bhugal MawaBadaam Ki Barfi with Almond FlourInstant Shahi TukraMango Peda and Mishti Doi-Easy Stir and Set Recipe.


I have put together a collection of 12 easy Indian desserts ready in 10 minutes or less. You will make these again and again for the ease,simplicity and taste.

Recipe courtesy Madhu and Sunita

Here is the written recipe followed by the step by step pictorial one-



447 cal


24 g


35 g


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

Yields 20-25 pieces

Kalakand-Indian fudge

With only 3 ingredients, one pan, 8 minutes in the microwave this is one of the easiest recipes of Kalakand. The texture is danedar or granular the way its sold in sweet shops in India.

2 minPrep Time

8 minCook Time

10 minTotal Time

Save RecipeSave Recipe


  • 3 cups Full Fat Milk Powder-I used Nido Brand
  • 1 can/14 oz/396 gms. Condensed Milk
  • 300 ml/300 gms. heavy whipping cream
  • Crushed Green cardamom seeds,a pinch
  • a few strands of saffron
  • Rose water for dabbing on top(optional)
  • Saffron, chopped almonds and pistachios for garnishing


  1. Take a microwave safe, rectangular glass dish and put the milk powder in it.
  2. Empty the condensed milk and heavy whipping cream on top.
  3. Sprinkle the Cardamom powder and saffron on top and mix everything well.
  4. Microwave on HIGH, for 3 minutes.
  5. Take out from microwave, stir and break lumps and put it back for another 3 minutes(BE VERY CAREFUL, IT MIGHT BOIL OVER. WATCH THE MICROWAVE, IF IT LOOKS LIKE IT MIGHT BOIL OVER,STOP, PAUSE, CONTINUE COOKING)
  6. Take out dish again, stir lumps and put back in the microwave for another 2 minutes.
  7. At this point it should be pretty much done,depending on microwave. If you need to, stir again and do another 1 minute.
  8. So 3 minutes-Stir-3 minutes-stir-2 minutes, that should be the time line. If need to, do another minute, if still needed, do another minute.
  9. Put wax paper on top and take a flat bowl to smoothen top, if needed.
  10. Apply Rose water on top,let it rest for 5-10 minutes and cut into pieces.
  11. Decorate with chopped nuts and additional Saffron


This is the easiest and tastiest kalakand ever. Just be careful, it tends to boil over,if you see it rising,(because it is milk) stop the microwave and pause for a few seconds and restart. For me it usually takes 8-9 minutes, be careful not to overcook. The timing can depend on the wattage of the microwave. Remember, 3 minutes-stir-3 minutes-stir-2 minutes

Here is the step by step pictorial recipe-

Only 3 ingredients


Put milk powder in a rectangular, microwave safe dish


Pour Condensed Milk, whipping cream on top


Sprinkle some cardamom powder and saffron on top(saffron is optional)


Mix everything


After the first 3 minutes, you can see the sides have started turning into solids


Mix well and put back in the microwave for another 3 minutes and then stir and another 2 minutes


Kalakand is cooked and ready


Put wax paper and flatten with a bowl to smoothen the top(optional)


let it rest for a few minutes, dab some Rose water on top(optional) and cut into pieces


Garnish with nuts and saffron



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32 Responses

  1. Rama
    It looks delicious and seems like a foolproof recipe!! Just a quick question, since it's a one pot dish, was the Kalakand stuck to the bottom after it was cut could you pick the pieces without any difficulty? Should one transfer the Cooked Kalakand into another greased dish and flatten and garnish?
    • Aanchal Gupta
      Hi Rama, no it wasnt stuck at the bottom at all and not at all difficult to pick up the pieces. You transfer only because you want to present it on a nice platter, not for any other reason. No need to grease the bottom of the pan, the whipping cream makes sure there is no additional grease needed. Its foolproof and perfect!
    • Aanchal Gupta
      Ritu, its a 2 liter, rectangular pyrex dish. It's smaller than the 9*13, which is a 3 liter
  2. anika
    how long does it stay in fridge for? and should I put in paper cups if want to gift for diwali.
    • Aanchal Gupta
      Hi Anika, it should stay fresh in the fridge for 2 weeks. The whipping cream , like ghee, will solidify a bit, you can warm it a little before serving. Yes, you can definitely put in paper cups for gifting.
  3. Richa
    Can i use a round bowl as i dont have rectangular and then transfer to a thali to set? Also what is the fat percentage in cream? Can i use regular cream or does it have to be whipping cream?
    • Aanchal Gupta
      Hi Richa, The kalakand usually sets in the bowl that you cook in, not sure how how you would be able to transfer to thali. Please use full fat cream. In the US we call regular cream, heavy whipping cream.
  4. Smita
    Hi, i made it today and it turned out quite good.. i love the quick hassle free recipes.. keep posting.. thanks
    • Aanchal Gupta
      Hi Smita, so glad the kalakand turned out good. I love simple and easy recipes and will keep sharing. Do try out my Kulfi recipe, its another quick and hassle free recipe. Thanks for the feedback. If you took a picture,please share that as well. Thanks.
  5. Shweta
    Hi ,a quick question...can i use half n half in place of heavy whipping cream??
    • Aanchal Gupta
      Hi Shweta, since we are not adding any butter or ghee, heavy whipping cream provides the right amount of fat. I have not tried with Half and half, it should be okay, thought may not be as creamy and grainy. If you try with half and half, let me know how it turns out. Would love to hear back from you.
    • Aanchal Gupta
      Hi Namrita, I bought from Walmart. All grocery stores sell milk powder. Look in aisles that carry condensed milk and evaporated milk. This particular brand is popular in Mexico, so it's also available in the aisle that carries Hispanic food. Hope you will try and share your feedback. Thanks for visiting my blog.
    • Aanchal Gupta
      Hi Karuna, it makes a large 9*13 pan. Depending on the size of the pieces, anywhere from 25-35 pieces approximately
  6. Shilpa
    Hello, This looks like an awesome recipe, would love to try it. I have the milk mava powder of Deep brand from the Indian store, will that work for the milk powder. Thanks Shilpa
    • Aanchal Gupta
      Thanks Shilpa, for this recipe I do recommend milk powder, it gives it that thickened milk look and taste. I haven’t tried with milk Mawa powder, so don’t know what the outcome will be. Happy Diwali to you and your family.
  7. Swathi
    Tried it this morning for Diwali! It came out so well and this is so simple and easy!!
    • Aanchal Gupta
      Thanks Swathi for your feedback. So happy to know that it turned out delicious. You are right, it is so simple and easy to make. Happy Diwali to you and your family. Please share a picture of your Kalakand if you can.
  8. Prasuna
    Hi Aanchal, I tried it today.I wasn’t able to get that grainy texture,other than that the recipe is so tasty and easy to try. I got the pieces with Soft texture. Can you plz tell me where I went wrong. Thank you.
    • Aanchal Gupta
      Hi Prasuna, thanks for trying out the Kalakand and happy to know that you found the recipe easy and tasty. Couple of reasons for the soft texture could be the quality of milk powder and the wattage of the microwave. If the microwave is of low wattage, you might need a couple of extra minutes.
  9. Deepti Lendhe
    Hey I tried to make this one today. It came out really well. I kept putting it in the microwave for extra 1 -1 -1 min till I got the grainy texture...tastes yummy..thanks for this quick quick super delicious Kalakand receipe
    • Aanchal Gupta
      Thank you Deepti for your feedback. So glad you were able to get the grainy texture. It really is a super easy, quick and delicious recipe and my go to recipe when I want something fast.
  10. Seema
    Hi aachal, Can we make the same receipe with the same ingredients in a pan
  11. Anu Mallick Tatini
    Made this for Janmashtami yesterday and I think it came out perfect. My husband helped himself to a second piece which is a big compliment. I like that the recipe is easy, needs few ingredients, is fast, & the mithai has a grainy texture and is not overly sweet. Thank you for sharing your wonderful recipes. I have to say all the recipes of yours that I have tried have come out really well! Looking forward to more of your easy to make recipes
    • Aanchal Gupta
      Thank you so much Anu for your feedback. So happy to know that the Kalakand turned out perfect. Thanks for the encouraging words.
    • Aanchal Gupta
      Hi Annu, I haven’t tried on stovetop. Please let me know if you do try it out on the stovetop.Would love your feedback . Thanks for stopping by.

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