Kalakand Recipe | Instant Kalakand Recipe using Ricotta Cheese

Kalakand is a popular Indian dessert using condensed milk and cottage cheese (Paneer). There is one another way to make kalakand using store bought Ricotta Cheese. This method is quite simple and quicker version compared to conventional method. I have used microwave oven to make this dish.  This is one of the easiest and tasty dessert. A great party dessert too. We can also follow the conventional method of using milk and paneer. That would take more time and little complex also. This method of doing Kalakand is quite straight forward. 

Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese
Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese


Preparation and Yield:
Preparation time5 mins
Cooking Time15 mins
Setting Time2 hours
Yield15
Recipe CategoryDesserts
Recipe CuisineIndian

Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese
Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese

Ingredients:
Sweetened Condensed Milk1 tin / 14oz
Ricotta Cheese1 can / 15oz
Cardamom Powder1/2 teaspoon
Chopped Pistachios1 tablespoon
Chopped Almonds1 tablespoon


Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese
Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese

Method:
  1. Take a microwave safe mixing bowl, and add ricotta cheese to it. Next, pour the condensed milk to the mixing bowl

  2. Using a whisk or ladle, mix both the cheese and condensed milk nicely so that there are no lumps and the mixture is smooth. Keep the mixing bowl inside the microwave oven and cook it for 5 minutes. After 5 minutes, carefully remove the mixing bowl. You can see the mixture has slightly thicken up. Stir the kalakand mixture and keep it again in microwave oven and cook for 4 minutes

  3. After 4 minutes, the kalakand mixture would have become more thicker. Again stir once nicely and keep in microwave again and cook for another 3 minutes. One more time, give a good stir and cover the bowl with a lid which has a small opening or close the lid in a criss cross way and keep it again in microwave and cook for couple of more minutes. We have are using the lid so that the vapour has room to escape at the same time, the water would be absorbed quickly and the mixture would get dried up

  4. You can see the kalakand mixture would have nicely dried up. There will not be any moisture. If you still see little water again cook for 2 minutes. This depends on the power of the microwave. For me, it took 14 minutes to get a dried kalakand mixture. Then, I added cardamom powder and mixed well. Add this kalakand mixture in a square tray or a normal box.

  5. Using a spoon or back of spatula, nicely pat the mixture so that they are uniformly spread. Add chopped pistachios and almonds and again pat it with a spatula or spoon so that they are nicely combined with the kalakand. 

  6. Keep the tray inside the fridge and allow it to set nicely for couple of hours. After 2 hours, take out the tray and using a knife cut the kalakand mixture to square or diamond pieces. Gently take the corner piece and the rest of the pieces will slide out nicely. 

  7. Soft and tasty Kalakand is now ready to serve!!!
  8. Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese
    Kalakand Recipe  | Instant Kalakand Recipe using Ricotta Cheese

Post a Comment

Can I cook this on stovetop in a nonstick pan, instead of making in microwave?

Yes, ofcourse you could do it in a nonstick pan on stovetop

I followed the recipe and my end product was chewy and not soft

Hi, we need to cook in microwave till all the moisture is absorbed and also we need to refrigerate the whole mixture for atleat 2 hours to set completely. it depends on microwave make and its power to absorb all of the moisture.

is there a special ricotta to use, i used the tub of cottage cheese from the supermarket, though i havent tasted the set kalakand yet, i tasted some mixture from the pan which was leftover after setting the kalakand, and it tasted a little sour. i was wondering if that might be bcos of the cottage cheese i used.

Cottage cheese is a fresh, unripened cheese with a mild, slightly acidic flavour, made from curds (created when milk or cream is separated into curds and whey). Unlike ricotta, which is made from whey, thats why the sour taste. pls use ricotta cheese

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