Love Milk? Then you must try this North Indian dessert called Kalakand; which is also known as Milk Sweet. It's really easy to make and fun to eat like brownies. Ooooh, just thinking about it is making me hungry.
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- 32 oz of Ricotta Cheese (whole milk)
- 14 oz of Sweetened Condensed Milk
- 1½ packets (3.2oz/pk or 90g)of Evaporated Milk Powder
- 4 tbsp of Butter
- 10 Nuts (Almonds, Cashews, or Pistachios), cut into 4 pieces
- 6 to 8 Cardamom pods, seeded and powdered
Procedure: Mix evaporated milk powder and ricotta cheese together until all the liquid is absorbed. In a non-stick pan melt 3 tablespoons of butter and fry the ricotta cheese mixture for ten minutes. Add condensed milk into the cheese and keep mixing regularly to avoid the mixture sticking to the bottom. Allow the mixture to cook for 20-25 minutes or until it comes together. Now add the cardamom powder and mix well. Transfer the mixture into a dinner plate or a cookie sheet and spread evenly. In a small pan, heat one tablespoon of butter and evenly roast the nuts until golden brown. Remove from butter and gently press them onto the neatly pressed mixture in the dish. Allow the mixture to cool in the refrigerator or keep outside at room temperature and then cut it into squares. This recipe makes 24 squares.
***Quick Tip: Roohafza or Rose water can be used instead of cardamom powder to give a mild rose flavor to the sweet.
Procedure: Mix evaporated milk powder and ricotta cheese together until all the liquid is absorbed. In a non-stick pan melt 3 tablespoons of butter and fry the ricotta cheese mixture for ten minutes. Add condensed milk into the cheese and keep mixing regularly to avoid the mixture sticking to the bottom. Allow the mixture to cook for 20-25 minutes or until it comes together. Now add the cardamom powder and mix well. Transfer the mixture into a dinner plate or a cookie sheet and spread evenly. In a small pan, heat one tablespoon of butter and evenly roast the nuts until golden brown. Remove from butter and gently press them onto the neatly pressed mixture in the dish. Allow the mixture to cool in the refrigerator or keep outside at room temperature and then cut it into squares. This recipe makes 24 squares.
***Quick Tip: Roohafza or Rose water can be used instead of cardamom powder to give a mild rose flavor to the sweet.
