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.
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| Kalakand Recipe | Instant Kalakand Recipe using Ricotta Cheese |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 15 mins |
| Setting Time | 2 hours |
| Yield | 15 |
| Recipe Category | Desserts |
| Recipe Cuisine | Indian |
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| Kalakand Recipe | Instant Kalakand Recipe using Ricotta Cheese |
Ingredients:
| Sweetened Condensed Milk | 1 tin / 14oz |
| Ricotta Cheese | 1 can / 15oz |
| Cardamom Powder | ½ teaspoon |
| Chopped Pistachios | 1 tablespoon |
| Chopped Almonds | 1 tablespoon |
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| Kalakand Recipe | Instant Kalakand Recipe using Ricotta Cheese |
Method:
- Take a microwave safe mixing bowl, and add ricotta cheese to it. Next, pour the condensed milk to the mixing bowl
- 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
- 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
- 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.
- 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.
- 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.
- Soft and tasty Kalakand is now ready to serve!!!
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| Kalakand Recipe | Instant Kalakand Recipe using Ricotta Cheese |
