Indian Cuisine
Kalakand
Ingredients:
- 30 oz can (850 g) ricotta cheese or
soft paneer.
- 1 can (14 oz) sweetened condensed
milk.
- ½ cup whole almonds.
- ¾ tsp cardamom powder.
- Ghee (clarified butter) for
greasing the dish.
- Pistachio and saffron for garnish.
Directions:
- Grease an 8 by 8 inch dish with ghee and keep it aside.
- If you are using paneer, pulse it
in the food processor before starting cooking it.
- Take a non-stick pan and add
ricotta cheese, condensed milk, and cardamom powder; stir well until the
mixture thickens.
- When the hot mixture starts
bubbling, stir with caution to avoid it splashes.
- Keep stirring to avoid the mixture
sticking to the bottom of the pan. It took approximately 35 to 40 minutes to
get the texture right.
- Add the almonds to a food processor
or blender to powder it.
- Add this powder to the ricotta
mixture.
- Take the pan off the heat and transfer the mixture to the greased pan;
spread mixture with a spatula.
- Garnish with chopped pistachios.
- Let it cool to room temperature and
then transfer to the fridge for 1 hour.
- Cut into desired shapes and serve.