Quick Kalakand: Ricotta Cheese Delights

Kalakand is a traditional Indian milk-based dessert, similar to fudge, that is usually made by curdling milk to form paneer, which is then cooked with sugar. This process can be time-consuming and complex, so ricotta cheese is often used as a shortcut to achieve a similar taste and texture. This simplified recipe uses easily available store-bought ingredients and cuts down on time and effort, making it a convenient option for those who want to enjoy the delicious taste of Kalakand without the lengthy preparation.

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Ingredients and preparation

Kalakand is a traditional Indian sweet that is usually made by curdling milk to make paneer, which is then cooked with sugar for a long time until it solidifies. However, this recipe uses ricotta cheese as a shortcut to achieve a similar taste and texture.

Ingredients:

• Full-fat ricotta cheese
• Condensed milk
• Milk powder (optional)
• Sugar
• Ghee
• Cardamom powder
• Chopped nuts (optional)
• Saffron or rose water (optional)

Preparation:

First, add the ricotta cheese, condensed milk, milk powder, and sugar to a non-stick pan. Mix well and turn on the stove to medium heat. It is important to continuously stir the mixture to avoid burning. Initially, the mixture will become more watery, but after a few minutes, it will start to thicken. Keep mixing and cooking until most of the moisture evaporates and the mixture becomes soft crumbles. This should take around 15-20 minutes, depending on the temperature and moisture content in the ricotta cheese.

Once the mixture has the right consistency, add a tablespoon of ghee and cook for an additional 2 minutes. Then, turn off the heat and place the pan on a cool surface. Grease a pan with ghee and line it with parchment paper. Pour the kalakand mixture into the prepared pan and spread it evenly with a spatula. Sprinkle the chopped nuts on top and press them down lightly. Allow the mixture to cool down completely, which should take about an hour. Finally, cut the kalakand into small cubes and serve. The kalakand will stay fresh in the refrigerator for up to a week.

Cooking the mixture

Firstly, add the ricotta cheese and condensed milk to a non-stick pan. Use a silicone spatula to mix well and break any lumps. You can also add milk powder, sugar, and ghee to the mixture at this stage.

Turn on the stove to medium heat and continue to mix. In the first 5 minutes, the mixture will become very liquidy, but it will then start to thicken. Keep stirring frequently until the mixture becomes smooth. After about 10 minutes, the mixture will start to thicken and become a thick batter.

Once the mixture has thickened, reduce the heat to low-medium and keep stirring. The moisture will start to leave the mixture, and a crumbly texture will form. Keep mixing and scraping the sides of the pan to ensure the mixture does not burn. The cooking time will depend on the moisture in the ricotta cheese and the temperature used to cook the kalakand.

When the texture is mostly crumbly and there is no extra moisture, the mixture is ready. This should take around 14-20 minutes in total. Remove from the heat and transfer to a greased plate or tray. Flatten the mixture with a spatula and let it cool completely.

Adding flavour

Kalakand is a milk-based Indian fudge, traditionally flavoured with cardamom and nuts. When making kalakand with ricotta cheese, you can add ground cardamom to the mixture as it cooks. You can use 3-4 fresh green cardamom pods, removing the seeds and crushing them with a mortar and pestle, or you can grind the seeds using a spice grinder. Cardamom is added to Indian desserts for its sweet aroma.

You can also add chopped nuts to the mixture for a bite-sized texture. Pistachios are a popular choice, as they add a bright green colour to the sweet, but you can also use almonds or other nuts. If you want to make the recipe nut-free, simply skip this ingredient.

For an extra-rich kalakand, you can add ghee, which is always a great addition to Indian sweets. For a fresh flavour and aroma, you can add a teaspoon of rose water. Finally, for chocolate kalakand, add 1-2 tablespoons of cocoa powder to the mixture.

Setting the kalakand

Pour the kalakand mixture into the prepared pan and spread it into an even layer with a small, offset spatula. Flatten it gently with a spatula. Sprinkle crushed pistachios and other nuts on top and gently level with a spatula. Allow the mixture to cool down completely for about an hour.

Once the kalakand has cooled, cut it into small cubes with a silicone spatula. Traditionally, the pieces are much bigger, but small bite-sized pieces are easier to eat. Kalakand stays fresh for up to a week in the refrigerator. If you don't like chilled kalakand, leave it out for around 30 minutes before serving.

Serving suggestions

Kalakand is a traditional Indian dessert, often served during festivals and celebrations such as Diwali. It is a milk-based sweet, similar to fudge, with a soft and creamy texture.

There are many ways to serve Kalakand, depending on personal preference and the occasion. Here are some suggestions:

Bite-Sized Treats

Cutting Kalakand into small, bite-sized cubes makes it easier for guests to eat, and is ideal for sharing during festivals and celebrations. These small pieces can be placed in mini cupcake liners, making them perfect for gifting or serving at parties.

Nuts and Garnishes

Kalakand can be garnished with a variety of nuts, such as slivered almonds, pistachios, or chopped nuts. This adds a crunchy texture and a festive touch. You can also mix chopped nuts into the Kalakand batter for a bite and extra flavour.

Flavour Variations

While traditional Kalakand is flavoured with cardamom, you can experiment with other flavours. Saffron, rose water, and cocoa powder are all popular additions. For a chocolate Kalakand, simply add 1-2 tablespoons of cocoa powder to the mix.

Temperature

Kalakand is typically served chilled. It is recommended to refrigerate it for at least 2 hours before serving. However, if you prefer your Kalakand at room temperature, you can leave it out for about 30 minutes before serving.

Storage

Kalakand can be stored in the refrigerator for up to a week. It is best to keep it covered and chilled until ready to serve.

With its soft, creamy texture and delicate flavour, Kalakand is a delightful dessert that can be tailored to your taste. These serving suggestions provide a range of options to enjoy this Indian sweet treat.

Frequently asked questions