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Kalakand is a milk-based Indian fudge that is usually made with paneer or chenna. However, if you don't have access to these ingredients, you can easily make kalakand using ricotta cheese. This shortcut method produces a dessert that is very close to the original in terms of taste and flavour. The texture of the ricotta kalakand is delicate, melt-in-the-mouth, and crumbly, and it can be prepared in just 25 minutes.
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What You'll Learn
Ingredients: ricotta cheese, condensed milk, milk powder, pistachios, cardamom
Kalakand is a milk-based Indian fudge that is usually made with paneer or chenna, but ricotta cheese can be used as a substitute to simplify the process and achieve the same authentic flavours. This recipe uses ricotta cheese, condensed milk, milk powder, pistachios, and cardamom to make a delicious, melt-in-your-mouth dessert.
To make kalakand, start by preparing the ricotta cheese. It is important to use full-fat ricotta cheese that is light and creamy, and has a grainy texture similar to cottage cheese. You can use whole-milk or part-skimmed ricotta, whichever is available.
The next ingredient is condensed milk, which provides the right thick texture and sweetness to the kalakand. Milk powder is also added to help bind the soft and delicate kalakand together. These three ingredients are combined in a large non-stick pan and mixed well.
Turn on the heat to medium and simmer the mixture while stirring frequently. The cheese will start to harden and become crumbly, and the moisture will begin to leave the mixture. Keep cooking and stirring until the mixture becomes drier and develops a crumbly texture. This process may take longer with ricotta cheese due to the higher whey content compared to paneer.
Once the desired texture is achieved, turn off the heat and add cardamom powder. Mix well until the cardamom is evenly distributed throughout the mixture. The addition of cardamom enhances the flavour and fragrance of the kalakand. Finally, transfer the mixture to a greased plate or tray, flatten it, and let it cool completely.
For garnishing, you can use slivered pistachios, which add a bright green colour and a crunchy texture to the kalakand. You can also experiment with other nuts or skip them altogether to make the dessert nut-free.
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Cooking method: medium heat, stir continuously, remove from heat when crumbly
To make kalakhand with ricotta cheese, start by placing your ricotta cheese and condensed milk in a non-stick pan on medium heat. It's important to use a flexible silicon spatula so that you can mix the ingredients frequently as the mixture starts to simmer. The cheese will begin to harden and become crumbly.
Keep mixing and cooking on medium-low heat and let the mixture bubble. As the moisture leaves the mixture, you'll notice that its crumbly texture increases. Make sure to keep mixing occasionally and to scrape down the sides of the pan with your spatula to prevent any burning.
Once the texture is mostly crumbly and there's no extra moisture in the mix, remove it from the heat and transfer the mixture to a greased plate or tray. Flatten it with the top of the spatula and let it cool completely.
The time it takes to reach the right consistency will depend on the moisture in your ricotta cheese and the temperature you use to cook the kalakhand.
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Texture: grainy, moist, melt-in-your-mouth
The texture of Kalakand is described as delicate, melt-in-the-mouth, moist, juicy, soft, and fudge-like. The key to achieving this texture is in the ingredients and the cooking process.
Firstly, the ricotta cheese should be full-fat and grainy, similar to cottage cheese in texture. This will ensure that the Kalakand has a crumbly texture. The moisture in the ricotta cheese and the cooking temperature will impact the final texture, so it is important to use a recipe specifically designed for ricotta cheese rather than paneer. Store-bought paneer often results in a hard and chewy texture due to the absence of whey.
To make Kalakand with ricotta cheese, the cheese is combined with condensed milk and other ingredients such as milk powder, sugar, cardamom, and ghee. The mixture is then heated and stirred continuously until the moisture leaves the mixture and a crumbly, fudge-like consistency is achieved. This process can be done on the stovetop or in the microwave.
Once the desired texture is reached, the mixture is removed from the heat and transferred to a greased plate or tray. It is then flattened and allowed to cool completely. The cooling process can be slowed down by wrapping the Kalakand in a cloth, which will result in a brownish color similar to milk cake. However, this is optional, and the Kalakand can be served as white bite-sized cubes, which are perfect for sharing during festivals and celebrations.
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Substitutes: ricotta vs paneer
Kalakand is a milk-based Indian fudge, traditionally made with paneer, a type of fresh cheese common in South Asian cuisine. However, making kalakand with paneer can be time-consuming and challenging, as the store-bought variety often results in a hard and chewy texture due to the absence of whey.
A quicker and easier alternative is to use ricotta cheese, which is similar to homemade paneer or chenna (unset paneer). Ricotta is a soft, creamy cheese with a grainy texture, making it perfect for creating the desired crumbly, melt-in-your-mouth consistency of kalakand. It also simplifies the process by reducing the number of ingredients and steps required.
When using ricotta cheese, the key is to select a variety with the right moisture content. Full-fat ricotta is ideal, as it contributes to the creamy texture of the kalakand. Additionally, the cooking temperature and time should be carefully controlled to achieve the desired crumbly texture without burning the mixture.
In terms of taste, kalakand made with ricotta cheese is very close to the original flavour. The sweetness of condensed milk, another key ingredient in the ricotta kalakand recipe, also enhances the overall flavour profile.
While ricotta cheese is a suitable substitute for paneer in kalakand, it is important to note that the traditional recipe calls for paneer, and using homemade paneer with whey will yield the most authentic texture and flavour. However, for those seeking a faster and more convenient option, ricotta cheese is an excellent choice that still delivers on taste and texture.
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History: invented in 1947 in Alwar, Rajasthan, by Baba Thakur Das
Kalakand is a milk-based Indian fudge that is very delicate and can easily fall apart. It is a melt-in-the-mouth sweet that is time-consuming to make. However, a quicker version of the recipe can be made using ricotta cheese. This version is just as tasty as the traditional kalakand and can be made on the stovetop or in the microwave.
The history of Kalakhand dates back to 1947 when it was invented in Alwar, Rajasthan, by Baba Thakur Das. Baba Thakur Das & Sons is a famous sweet shop that is popular for its kalakand and other Indian desserts. The shop also serves savoury items like dhokla, pyaaz kachori, mirchi bada, urad dal puri, bhujia, and matar ki kachori. The eatery is open from 8 am to 9 pm and does not have any table seating or allow outside food and drinks.
To make kalakhand with ricotta cheese, you will need ricotta cheese, condensed milk, and milk powder. The recipe is simple and only requires a few ingredients. It is important to use ricotta cheese that is grainy, similar to cottage cheese, to achieve the right crumbly texture for the kalakand.
First, place the ricotta cheese and condensed milk in a non-stick pan on medium heat. Mix frequently as the mixture simmers and the cheese hardens and becomes crumbly. Keep cooking and mixing on medium-low heat until the mixture bubbles and the moisture leaves the kalakand mixture. Make sure to scrape down the sides of the pan with a spatula to prevent burning.
Once the mixture is mostly crumbly and there is no extra moisture, remove it from the heat and transfer it to a greased plate or tray. Flatten it with the spatula and let it cool completely. You can also add pistachios or other nuts to garnish the kalakand, giving it a bright green colour and extra flavour.
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