Kalakand is similar to Barfi, but tastes a little
bit different than Barfi. It can be made in a traditional way by heating milk on
a slow flame until it is thickened. This process takes longer time. I wanted to make it faster, so I choose to
make it using a microwave oven. The taste came out same though.
Ingredients:
Ricotta Cheese 15 oz
Condense Milk 14 oz
Milk Powder 1 cup
Pistachio for garnishing
Method:
Take a microwavable bowl and put ricotta cheese,
condense milk, and milk powder. Then mix them well. Putting milk powder is
optional (it will just reduce your time to microwave). I have tried both ways, with and without milk
powder, the taste was same. Put the bowl
in microwave uncovered and microwave for 5 minutes. After that, take it out and stir it
well. Again, put it in the microwave for
another 5 minutes and take out and give a stir. Keep microwaving in intervals (3-5 min) and
stir it until it softly thickens in lump. It will generally take 15-20 min to thicken into
soft lump depending upon the power of your microwave. Pour it over a greased plate keeping about
half inch thick or you can let it cool down in the same bowl. Garnish with
Pistachio. After an hour, cut it in the pieces you like and enjoy the delicious
Kalakand !
Kalakand Picture #1
Kalakand Picture #2
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