Kalakand (Microwave Version)
Kalakand is a rich, milk based dessert from the Indian subcontinent and needs loads of patience and stirring if made from scratch. I have eaten the store bought version umpteen number of time but never thought of preparing it at home until I saw Sandeepa's version when she posted it. Today I finally got the chance to prepare it for the BM#14, of course a short cut version. Less than 15 minutes of work in a microwave yields a delectable, melt in mouth kind kalakand.
The recipe involves mainly two ingredients - condensed milk and ricotta cheese used in equal proportions. They are cooked until they come together, flavored with cardamom powder and garnished with pistachios.
Ingredients:
One 14 oz / 400 gms can of condensed milk
Ricotta cheese (Same measure as condensed milk. Use the same tin of condensed milk to measure the cheese.)
A pinch of cardamom powder
Few sliced pistachios for garnish (optional)
Method:
Combine condensed milk, cheese and cardamom. Add the mixture to a greased, microwave safe dish. Microwave the mixture for about 8 - 10 minutes. Keep an eye on the mixture so it does not boil over. Through out the process, keep stirring in between and whenever the mixture starts to spill over, stop the microwave, stir the mixture and start microwaving again. The liquid would have been considerably thickened by this time. The next 4 -5 minutes is crucial. Stop the microwave after each minute and check the consistency.
By the end of approximately about 15 minutes, the mixture would have turned light brown. It would be thick and slightly grainy with some moisture still left, not dry and hard. Let cool for about an hour or so and then slice them into squares and garnish with pistachios.
(I used only half the above mentioned quantity and microwaved the mixture for about 8 minutes.)
Note:
The time varies depending upon the microwave used. Pay constant attention during the preparation to avoid burning the mixture.