Chocolate Kalakand / Chocolate Milk Cake - Using Ricotta Cheese

Chocolate Kalakand / Chocolate Milk Cake - Using Ricotta Cheese

I made this special "Chocolate Kalakand" for our sweet Krishna in our house, my son. My kids were so excited to see the Chocolate version of kalakand and they enjoyed this sweet happily. Preparation of this Kalakand was exactly the same as the regular Kalakand except that I added a packet of Cocoa to the mixture before microwaving them.

Kalakand / Milk Cake - Using Ricotta Cheese

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

Part Skim Ricotta Cheese - 3 Cups

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.