Kalakand

Kalakand is a popular Indian sweet made of solidified  sweetened milk and cottage cheese. This dish is originated in Alwar, Rajasthan.  A huge pan is kept on a flame and large amount  of milk is boiled stirring continuously till it is thickened with sugar and dry fruits. To make thins little easier and to save time I have made this creamy delicacy  or milk burfi  in Microwave with ricotta cheese, butter, sugar and milk powder.  Got this recipe from my very close and dear friend some time ago. Believe me Kalakand which used to take hours of time is just made in  10 minutes.

Here goes the final post for BM 61 under the theme "Indian Mithai".

Ingredients:

Ricotta Cheese 1cup

Milk Powder 1 1/2 cup

Sugar 3/4 cup
Unsalted butter 4 oz
Crushed Pistachio 4 spoons


Preparation:

Place the butter in a microwaveable bowl and heat for 2 minutes.

Once the butter is melted add the ricotta cheese, place it in microwave for 2 more minutes.

Then Add the milk powder and Sugar  and mix it well.
Microwave it for  5 -6minutes.

Remove and check with a knife, it the kalakand is done.
If the knife comes out clean that means the Kalakand is ready.

If u find any mixture sticking to the knife u need to heat it for another 2 to 3 minutes.

Do not mix the mixture with spoon or spatula at this stage.

The mixture should not turn to golden brown.

Grease a separate pan and transfer the mixture.

Garnish with crushed pistachios. Cut into cubes and allow it to cool.

Enjoy with your family and friends.


Check to see what my fellow bloggers are cooking for BM 61.