Prep time: 2 min
Cook time: 10 min
Total time: 12 minutes
If you have not tried kalakand, it’s a milk based melt-in-your-mouth Indian dessert closest to a mixture between a tres leches and milk cake if you had to compare it with something. Usually making kalakand takes time from creating you own cottage cheese to reducing the milk through a low simmer and continuous stirring. This recipe though is a quick shortcut and equally tasty!!
- 1 can sweetened condensed milk
- 1 cup cottage cheese or ricotta
- 2 tbsp ghee or butter
- 1 tsp rose water or kewra water (optional)
- 1/4 cup pistachios or almonds sliced
In a vessel on a low flame, add the ghee. Then add in condensed milk and paneer (or ricotta) and mix well. Cook on a low flame stirring continuously until a thick mass is formed and begins to leave the side of the pan. The mixture should still be moist. Switch off the flame and add in the rose water and mix well.
Transfer the kalakand to a greased baking tray. Fatten and spread evenly to about 3/4 inch thickness. Top with the sliced nuts. Refrigerate for about 2 hours to allow the kalakand to set and serve!
Tip: kalakand keeps good in the refrigerator for about a week. Remove the kalakand out of the refrigerator about 20-30 minutes before serving.