Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, kalakand (indian style ricotta cheesecake). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kalakand- this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge. It's crumbly, moist and just melts in your mouth. "Kalakand' is a traditional Bengali sweet dish that is made up of 'chaana' or homemade cheese that is kneaded fine. It's a long process, and often involves long arduous periods of kneading to achieve perfection.
Kalakand (Indian style ricotta cheesecake) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Kalakand (Indian style ricotta cheesecake) is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook kalakand (indian style ricotta cheesecake) using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kalakand (Indian style ricotta cheesecake):
- Get 600 gm whole milk Ricotta cheese or paneer from freshly curdled milk
- Take 400 gm condensed milk
- Take 1 teaspoon Cardamom powder or to taste
- Make ready 1 teaspoon rose water or to taste
- Get Slivered almonds for garnish
The traditional way of making kalakand sweet is a long one and takes some time. Milk is curdled a bit with the use of alum or curd and simmered on a low flame till it thickens considerably. There are other methods too of making. Kalakand is a popular Indian dessert using condensed milk and cottage cheese (Paneer).
Steps to make Kalakand (Indian style ricotta cheesecake):
- Mix the ricotta cheese and condensed milk together. Whisk properly so that there are no lumps
- Microwave the mixture for 5 mins
- Whisk it again properly so that there are no lumps
- Microwave for 5 mins
- Whisk it again properly so that there are no lumps
- Cross cover the bowl so that the spluttering doesn't stain the oven, yet the water from the mixture is evaporated
- Add the Cardamom powder
- Whisk it again and microwave for 2 mins. Repeat this step until u get a thick consistency (as shown in the picture)
- When the right consistency is achieved, add the rose water and mix it well.
- Garnish with slivered almonds.
- Let it set in the refrigerator, preferably overnight. Keep it covered.
- Cut it into small cubes and serve cold.
There is one another way to make kalakand using store bought Ricotta Cheese. This method is quite simple and quicker version compared to conventional method. I have used microwave oven to make this dish. Kalakand (milk burfi) is an Indian milk fudge also known as Indian milk cakes. This sweet is soft, tempting, healthy, tasty and one of my favorite dessert.
So that is going to wrap it up for this special food kalakand (indian style ricotta cheesecake) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
