Kalakand with Ricotta Cheese
Kalakand- this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge.
Servings: 12 pieces
Ingredients
- 15 oz ricotta cheese (425 grams)
- 14 oz Sweetened condensed milk, 1 can (400 gms)
- ⅓ cup milk powder
- 1 tablespoon sugar
- 3 cardamom pods finely crushed
- few chopped pistachios for garnish
Instructions
Making on the stove top-
- In a pan add the ricotta cheese, milk powder, sugar and condensed milk.
- Mix it well and turn on the stove. A non stick pan works great for this recipe.
- Cook in low-medium flame mixing frequently. Its very important to continuously stir to avoid burnt bottom.
- Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken.
- Keep mixing and cook till most of the moisture evaporates and the whole mixture looks like soft crumbles.
- It takes around 15 -20 minutes to get the right consistency. again the cooking time may vary depending on the temperature you cooked or the moisture content in the ricotta cheese.
- Add a table spoon of ghee and cook for two minutes.
- Add the cardamom powder and mix and turn off the heat.
- Greas a tray with ghee or place a parchment paper.
- Pour the kalakand in to the tray and flatten it gently with a spatula.
- Sprinkle crushed pistachio and cool slightly and then place the tray in the refrigerator to set.
- Cut into squares and serve. Stays fresh for up to a week in the refrigerator.
Making in the microwave -
- In a pan add the ricotta cheese, milk powder, sugar and condensed milk. Mix it well.
- Microwave for four to five minutes, making sure the the mixture doesn't boil over. At this point the bowl will be very hot, remove carefully.
- Mix well and microwave again for 3 minutes. Remove and mix.
- Now place a microwaveable safe plate on the bowl, criss cross way to allow heat to escape. Microwave again for 4 to 5 minutes, removing every two minutes.
- If you have not used the milk powder, the kalakand will take more time to cook.
- When the kalakand is done, the mixture should have a granular texture and little thick.
- Add the cardamom powder and ghee and mix well.
- Transfer the kalakand to a greased plate and garnish with chopped pistachio.
- Cool slightly and pop it in the refrigerator to set.
- Cut to desired shape and serve.
Notes
1- Use full fat ricotta cheese for best results.
2- Omit the sugar if you like it slightly less sweet.
3- Kalakand is ready, when it doesn't stick to the pan.
4- Do not over cook the kalakand, if not it will become chewy.
5 - Place the kalakand in the refrigerator for couple of hours to set, helps with cutting clean pieces.
6 - If you don't have milk powder, just make the kalakand with ricotta cheese and sweetened condensed milk. You may have to cook it for couple more minutes.