Kalakand is a soft and creamy milk fudge that melts in mouth. Traditinally Kalakand is made by couglating milk and sugar for hours and hours that involves lot of procedure and as well time.But this is an easier and quicker version of traditional kalakand in a much lesser time. Made with four ingredients ricotta cheese,condensed milk,milk powder and ghee.
Perfumed with cardamom and dressed in chopped nuts as pistachios and almonds, this kalakand recipe is made in most indian households for every festival/celebration. Quickly made in just 30 minutes of time make these as treats for Diwali for your loved ones.n
INGREDIENTS FOR THIS INSTANT KALAKAND
- Ricotta Cheese : Use full fat ricotta cheese for a creamy kalakand. Traditional recipe uses paneer.
- Condensed Milk : This sweetens as well thickens the kalakand quickly.
- Milk Powder : This is optional, using milk powder lets absorb the extra moisture in the recipe.
- Cardamom : Adds nice flavor to kalakand.
- Chopped Nuts : For garnish as well add extra crunch to the recipe, can add chopped or sliced almonds, pistachios.
- Ghee : Just a teaspoon to grease the container.
HOW TO MAKE THIS AWESOME INSTANT KALAKAND ?
The procedure to make this is so simple. Mix all the ingredients together in a pan before heating. First add melted ghee, milk powder aka dry milk, ricotta cheese and condensed milk.
Why mixing without the heat on? Milk powder has some lumps and when mixed later form some lumps too. mixing it ahead with result in a smooth finished burfi.
Mixing them well to combine.
Now, put the combined mixture on heat. InThe mixture will start to melt, it is the ricotta cheese melting to the heat.
Occasinally mix by scraping the bottom and edges with a spatulla.
After 15 – 20 minutes the condensed milk start to act and mixture start to form thick. Combine well every minute or so.
Add crushed cardamom and any nuts if desired.
Keep stiring to avoid burning at the bottom. the mixture starts to form thich and thick with in every 5 minutes timeframe.
In the mean time grease a bowl or a plate with ghee or butter and set aside. If using a bowl or any deep container like a cale tin, ensure to line with parchment paper leaving extra on the sides, this allows to easily lift the the kalakand out.
When the mixture start to leave the edges and bottom then it’s time to emove it form the heat.
Transfer the mixture to the bowl and spread equally.
Garnish with chopped almonds, pistachios or cashews. Make sure to slights roast the nuts for the extra crunch.
Refrigerate the kalakand to set for atleast 4 – 6 hrs.
Slice into desired size and serve.
Kalakand stays fresh in fridge for upto a week, usually it’s done before that time in our house.
Isn’t that a lovely piece of dessert,few ingredients and mixing it on medium heat and you have this awesome dessert.
This quick dessert is greatly loved by kids and adults.This can be made ahead and stored and this dessert always has a place in my list of diwali sweets.
Do try if you haven’t already and enjoy it as much as we do in iur family.
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WATCH KALAKAND WITH RICOTTA CHEESE VIDEO HERE
Ricotta Cheese Burfi (Instant Kalakand)
Equipment
- Medium Pan
Ingredients
- 15 oz Ricotta cheese full fat / partly skim
- 14 oz Condensed Milk 1 small can
- ⅓ cup Milk Powder/Dry Milk
- 4 -5 Cardamom powdered
- ¼ cup chopped nuts almonds,pistschos
- 1 tsp Ghee/butter to grease container
Instructions
- Grease a container and cover with parchment/wax paper leaving extra edges over the bowl.
- In a large heavy bottomed non stick pan combine ricotta cheese, milk powder,condensed milk and mix well.
- Turn on the heat to medium. The batter will thin upon heating. Simmer and Stir continously every minute to avoid it from sticking to the pan for 12 - 15 mins. Add Cardamom powder.
- After 15 mins the cheese reduces and starts to thicken slowly. Stir continously for 5 more minutes till the cheese thickens into a fudge like consistency.
- Stir till the cheese starts forms as ball leaving the edges and pan. Spoon out into greased container and level with spatulla evenly. Top with chopped nuts and press slightly to stick.
- Refrigerate for 3-4 hrs and slice to desired size or shape pieces.
