The traditional Kalakand recipe requires making some paneer by breaking boiling milk and again adding the paneer to boiling milk. This recipe is for lazy times when you dont want to spend so much time and so many vessels.
The paneer can be replaced by ricotta cheese and the milk boiling process and be replaced by condensed milk. So this recipe calls for two main ingredients (Ricotta cheese and Condensed milk) and just one dish.
Ingredients:
- Ricotta Cheese – 15 oz
- Condensed Milk – 14 oz
- Rose Water – 1/2 tsp (or 2-3 drops of Rose Essence)
- Ghee - 1 tbsp
- Cardamom Powder – 1/4 tsp
- Chopped nuts (Pistachios, almonds) – 1 tbsp
Procedure:
Grease a big microwave safe bowl with few drops of ghee. Add condensed milk and ricotta cheese. Stir with a spoon or whisk so that ricotta cheese lumps are dissolved.
Cook in the microwave on high heat for 5 minutes .Take out, loosen the edges with a spatula and mix well.
Put it back in the microwave uncovered for 4 more minutes. Take out, loosen the edges with a spatula and mix well.
Microwave again for 10-12 minutes. Keep checking and stir after every 2 mins to avoid burning. Mine took totally 22 mins. This time varies depending on the microwave efficiency as well as the consistency of the ricotta cheese. By the end of this stage, most of the the moisture must have evaporated and you should be able to see granules as shown in the pic below.
Add cardamom powder , rose water and 1/2 tsp ghee. Mix well. Microwave it for a couple minutes until it turns granular and all the moisture is lost as shown below.
Sprinkle chopped nuts and press and flatten the mixture with the help of a spoon or potato masher. Allow it to cool for sometime, cut it into desired shapes and enjoy.
I prefer taking a rectangular microwave safe dish so that i get perfect squares when I cut them . You can also add this kalakand for recipes with koya. I added some for my Gajar ka Halwa and it was yummy :)
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