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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) cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Kalakand (Indian style ricotta cheesecake) dishes which you make.
Alright, don’t linger, let’s practice this kalakand (indian style ricotta cheesecake) formula with 5 materials which are undoubtedly easy to receive, and we have to process them at the very least through 12 tips. You should expend a while on this, so the resulting food could be perfect.
Composition for Kalakand (Indian style ricotta cheesecake):
- Need 600 gm whole milk Ricotta cheese or paneer from freshly curdled milk
- Provide 400 gm - condensed milk
- You need 1 teaspoon of Cardamom powder or to taste
- Provide 1 teaspoon of rose water or to taste
- Prepare for 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. One of the popular posts of my blog is Microwave Ricotta Cheese Kalakand.
Kalakand (Indian style ricotta cheesecake) instructions:
- 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.
For my kiddo, these days I make it in the oven. My little one loves baking with Mommy. The new oven baked Ricotta Kalakand (Milk Cake) Recipe is even better, it has double the cheese. Easy Kalakand (Sweetened Ricotta Cheese Squares). An Indian dessert, not sure how 'authentic' it is, but it sure sounds good.
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