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kalakand

Kalakand is a milk based sweet. Traditionally it is made by first making Chenna (the process is same as Paneer) and adding to milk that is reduced by boiling for a long time. This recipe takes half the time as well no cooking on stove, no cleaning those heavy bottom pan in which milk boiled and being very simple to make, the quantity is easily doubled or tripled and great for sharing during festive time.

 

The mithai/sweets in the above pic looks like hours of hard-work, isn’t? But the preparation time is approx 20 minutes and made in Microwave.

Recipe from Showmethecurry.com. Thanks Hetal and Anuja for all those wonderful recipes!

The kalakand in original recipe is flavored with cardamom and rose-water. My Appa used to get a chocolate flavored mithai  (sweet) from Delhi/Hyderabad and cause we love chocolate, tried a two layer kalakand made with chocolate and cardamom. Just divided the mixture into two, added cocoa powder in one. You can make two layer or just cardamom flavor.

Ingredients you will need:

 

15 oz Ricotta cheese
14 oz sweetened condensed milk
1/2 tsp Rose water (Optional)
1/4 tsp Cardamom Powder
1 heaped tbsp Cocoa Powder
1 tbsp chopped Pistachios
1 tbsp chopped Almonds

Preparation:

This sweet is made in microwave in stages involving cooking them covered and uncovered. So you will need a microwave safe dish with lid.

In a Microwave safe dish, mix ricotta cheese and sweetened condensed milk till there are no lumps. A few small lumps here and there is fine, they will melt as you cook.

Cook the mixture for 5 minutes, uncovered. After cooking them for 5 minutes, mix well. The ricotta cheese and condensed milk will be well melted and bubbly.

After mixing well, get all the mixture from the sides of the dish and cook for 3 minutes- Uncovered.

After 3 minutes of uncovered cooking , cook for 2 minutes- Covered. Same process like above, mix well before cooking again. While cooking it covered, due to the steam there will be water collected in the lid, discard. Let it not drip into the kalakand as we are reducing the mixture.

Cook for 2 minutes- Cross covered (as shown in the pic above)

Microwave for 6 minutes- Uncovered but stirring after every 2 minutes.

For chocolate version: The last two minutes, divide the mixture into 2 equal parts. Add cocoa powder in one part and cook. In the other part, mix cardamom powder.

Before layering mix in the rose-water – Optional.

Grease a plate or same dish with a tsp of ghee to avoid the kalakand sticking to the plate. Pat a layer of cardamom flavored kalakand on a greased plate or dish and immediately layer the chocolate kalakand. If you leave the first layer unattended, it will thicken up and the second layer will not stick to it. Will be more like a sandwich than one piece.

Sprinkle chopped nuts (I used pistachios and almonds) and press gently so that they stick to the sweet well. I run lines to form square or diamond shapes through them with a greased knife at this time and set it aside. Only run lines so that they don’t crumble after cooling but do not try to take them out.

It takes about an hour to an hour 30 minutes to cool completely.

As this is a milk based sweet consume within 2 days or refrigerator if any is still remaining. Warm the refrigerated sweet for 6-8 seconds before serving.

Cooking time and method for easy note: 5 minutes uncovered>3 minutes uncovered>2 minutes covered>2 minutes cross-covered>6 minutes, stirring every 2 minutes.

Happy Cooking

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