Rich Ricotta Kalakand

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.

Butter not shown

Here's what you need:

- 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.

Yumm Aam Rasmalai!

I have this friend who is crazy about Indian sweets. Ever since that day, we were inseparable. For her last birthday, I was pondering about the idea of buying her a box of assorted sweets, but her sister beat me to it. During one of our many conversations, she told me that her favorite sweet was Rasmalai. She told me how she used to buy the frozen trays at the Indian stores and take it home for herself.  When she didn't feel like buying the sweets, she attempted to make them at home. After several unsuccessful efforts, she gave up. 

Now my friend can try her luck again at making her favorite sweet with this recipe submitted by one of our Bengali friends.

Ingredients (8 servings - 2 per person):

Illustration includes finished recipe with ingredients

- 2 cans of Rasmalai patties (we used Ghasitrams brand)
- 1 quart carton Half & Half
- 4 tbsp of Mango pulp
- 5-6 pods of Cardamom, seeded and powdered
- 2-3 leaves of Bay leaves
- 1 tbsp of Rose water
- 5-6 Pistachios (unsalted), chopped finely

So let's start assembling this scrumptious dessert:
1) Open the Rasmalai cans and drain all the sugar syrup by transferring the contents into a fine

mesh colander and discard the sugar syrup.

2) Transfer the half & half into a container and place it on the stove with low to medium heat. Add

bay leaves and cardamom powder. Next, heat until the milk ‘ras’(liquid) is somewhat thick.

3) Now add the mango pulp, 1 tbsp at a time and mix well between each spoon addition. Remove

from stove and slowly add the drained patties. Allow the rasmalai to cool down, add rose water and

chill before serving.

4) Garnish the rasmalai with chopped pista before serving and indulge the divinity!!!!!!