I still can't believe it's that easy!! I have always associated the whole process of making kalakand with a sore arm and a stiff shoulder. The constant stirring, scraping, watching over the milk for hours and hours makes it appear like a foolish project, especially when you can get it in your neighborhood Indian store quite easily.
But what if you could make kalakand without all that fuss? What if it was possible in 30 min in a microwave with absolutely no effort? Whenever you wanted! Are you still thinking there is a catch here. Nah! :)
I always liked this sweet meat the way my mom made - a nice nutty, slightly crunchy almost toffy kinds (and not the typical soft and white ones you find in sweet shops). If you like yours the way I like, cook a little longer, else your job will be done 5-10 min earlier! :)
You need:
Ricotta Cheese – ½ Cup
Milk powder – 1.5 Cup
Sugar – 1/3 Cup (you can add more if you like it sweeter)
Elaichi Powder - 1/2 tsp (adjust to taste)
Milk - 1/2 Cup (optional, to be added in the end only if you want to make your kalakand a little more moist)
Now comes the easiest part!!
- Mix all the ingredients except cardamom powder in a large microwave safe bowl.
- Pop it in the microwave for 20-25 Min. Stir every 5 min, scraping the sides to cook evenly. If you like your kalakand a little more nutty and brownish, then cook for a little longer time till you get a nice golden brown color of your choice. If you want your kalakand to have a stronger cardamom flavor, add a little more towards the end.
- Add ½ cup milk in the last 5 min, to add moisture so that it binds well. (this is totally optional since you may want to do this only if you like your kalakand a little moist)
- Transfer to a well greased tray and let it cool for 1 hour.
- Let it cool for 30-45 min. Using a knife cut into squares/ diamonds or any shape of your choice.
- Transfer to refrigerator and chill the kalakand.
- This stays good for weeks if stored in clean, dry, air-tight container in refrigerator.
* Feel free to add chopped nuts of your choice or saffron to get different flavors and varieties.
**This recipe is pretty much flexible. You don't necessarily need to mix the ingredients in the exact same proportion (unlike baking!). A little here and there will not do any harm.
**This recipe is pretty much flexible. You don't necessarily need to mix the ingredients in the exact same proportion (unlike baking!). A little here and there will not do any harm.
4 comments:
my fav..will try today :)
this is my husband's fav mithai ...never knew that it can be so easy to make it.
I stumbled upon your delightful blog while searching for baking inspiration, and I must say, your Kalakand Milk Cake recipe is a true gem! The step-by-step instructions and vivid images make it incredibly easy for even a novice like me to follow. It's wonderful how you've demystified the process, turning it into a joyful culinary adventure. By the way, if you're ever in Chennai and interested in refining your baking skills further, I highly recommend checking out the Baking Institute In Chennai. They offer fantastic courses that could complement your already impressive repertoire. I look forward to exploring more of your delicious creations!
Wow, this Kalakand Milk Cake recipe looks absolutely divine! The step-by-step instructions and mouthwatering images make it seem like a breeze to recreate. I can imagine how delightful it would be to learn such traditional recipes from a professional perspective. Speaking of which, if you're passionate about mastering the art of baking, you might want to explore Professional Bakery Courses In Chennai. These courses could provide a solid foundation and advanced skills in creating delectable desserts like this Kalakand. It's incredible how a simple blog post can inspire one to delve deeper into the world of baking and consider pursuing one's culinary dreams.
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