Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India.
This recipe is a quick microwave version made using Ricotta Cheese and milk Powder.
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. The dish originated in Alwar, Rajasthan, India.
This recipe is a quick microwave version made using Ricotta Cheese and milk Powder.
Grease a tray with a little ghee and set aside.
Bring ricotta cheese and butter to room temperature. Place the butter and cheese out of the fridge for at least half an hour, for it to reach room temperature.
Put ricotta, milk powder, sugar, cardamom in a microwave safe bowl, stir properly and microwave it for 5 minute.
Remove the bowl from microwave and stir together the contents well. And again microwave it for 1 minute.
Repeat the process till the mixture comes together and starts leaving the sides. (don’t let the mixture become to dry other wise the end result will be too dry and hard.)
Pour it in the greased pan and spread it.
Sprinkle the almond flakes and pistachio all over the kalakand. Cover the kalakand with a cling film.
Refrigerate for an hour. (This will help to solidify kalakand a little bit.)
Remove the kalakand from fridge, discard the cling film, and cut it in size and shape of your choice and enjoy!
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