Kalakand / Milk Cake - Using Ricotta Cheese
I made this milk based sweet Kalakand during the festival "Krishna Jeyanthi". Using Ricotta cheese, the process was made simpler and quicker. I adopted the microwave method for making this sweet as it reduces the preparation time.
Ingredients
Milk Powder - 1.5 Cups ( I used Fat Free Milk Powder )
Sugar - 1.5 Cups
Melted Butter - Between 3/4 to 1 Cup
Rose Essence - 2 Drops ( For Good flavour but its optional ).
Shredded Nuts - 1/2 cup ( To decorate the kalakand on its top ).
Cardamom Powder - 1 tsp
( Shredded Nuts include Cashew nuts, Almonds, Pistachios.)
Method
Mix all the ingredients in a microwaveable glass bowl except the cardamom powder, rose essence and shredded nuts. Cook them in a microwave for nearly 10-15 minutes till the contents get little thicker and comes to a semi solid consistency. Add the cardamom powder, rose essence at the end of the process and mix them well. Pour them over a ghee coated plate uniformly. Before the Kalakand mixture gets cold, make squares or any shapes you desire. Once it gets completely cold, take out the kalakand squares and enjoy. While cooking them in a microwave, take out and stir them constantly and continue the process.
Tips / Variations
You can adjust the amount of sugar and ghee according to your taste.
Kalakand texture would be little softer if the amount of ghee is less. So, adjust the ghee level according to the texture you want.
