Ingredients:
Ricotta Cheese - 15 oz (425 gm)
Sweetened Condensed Milk - 14 oz (396 gm)
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
Butter or Ghee (Clarified Butter) - about 1 tsp
Pistachios - 5
How to prepare Kalakand in a microwave:
- Crush the cardamom seeds and saffron strands in a mortar pestle to a fine powder. Finely chop pistachios or any nuts of your choice.
- Grease a big microwave safe bowl with few drops of ghee. Add condensed milk and ricotta cheese. Stir with a spoon so that ricotta cheese lumps are dissolved.
- Ricotta cheese works great as a substitute for fresh paneer/Indian cottage cheese.
- Microwave this milk and cheese mix for about 10 minutes. After every 2 minutes, stir with a spoon. Microwave again for 8 - 9 minutes. Keep checking and stir after every 1 minute to avoid burning. I microwaved this Kalakand mix for 19 minutes. This time may vary depending on the microwave.
- Add cardamom and saffron. Microwave it for a couple minutes more or less until it turns granular and moisture is lost.
- Grease a plate with few drops of ghee or butter. Spread the hot mix evenly and garnish with chopped nuts. While the mix is still hot, make cuts with a knife to form squares. Let it cool before cutting the square pieces. Keep it refrigerated. Serve Kalakand in cup cake liners.
Super irresistible kalakand, love this shortcut methoda anytime.
ReplyDeletekalakand looks perfect uma. :)
ReplyDeleteWow perfect,drooling here.
ReplyDeletethanks
Deletelooks perfect :)
ReplyDeleteI tried your recipe at home "EGG CURRY" it was awesome!!
thanks for sharing with us.
Hey Harman, it is always gratifying to know that my recipes are loved.
DeleteI appreciate your feedback :)
i tried this for eid.. n it was a hit.. but it wasn't white as my saffron showed it's colour!! but still everyone loved it. thanks.. - Syeda
ReplyDeleteHi Syeda,
DeleteGlad to know that you tried and loved Kalakand. I appreciate your feedback.
Hi Uma I made it just now (1st Time) for Ganapati...and Its too goodd...amazing...only diff I initially did it in microwave...but it oozed out..so I made on gas...its turned out fantastic...
ReplyDeleteI have also tried ur vaal papdi...v just loved it...
Hi ManasMom, am happy that you loved both kalakand and val papdi. To avoid this oozing thing, I use a big bowl and stop the microwave after every 1 minute.
DeleteI appreciate you taking the time to write to me. Thanks :)
Hi Uma, Can i use carnation milk powder instead of condensed milk
ReplyDeleteHello Sonya! I haven't tried milk powder. My guess is Kalakand might get a little dry with milk powder as compared to condensed milk.
Deleteeasy recipie ... i made it and came out well!!
ReplyDeleteHi Uma, I tried this yesterday. The taste was fine, but it was a bit more chewy than i expected it. Is it supposed to be a bit chewy?( i might be confusing it with milk cake). I was wondering if i overmixed the paneer and condensed milk mix. But, was hoping to get some thoughts from you.
ReplyDeleteI have always used ricotta, didn't try with paneer. Ricotta is definitely more soft than paneer.
DeletePaneer sometimes gets chewy or hard if overcooked.
Mine has hard chewy lumps, can this be fixed?
DeleteI guess 1/4 cup whole milk might help soften the lumps.
DeletePlease note that full fat cheese kalakand will always turn out better than skimmed ricotta. Also, microwaving for too long might make it chewy.