Thursday, August 2, 2012

Milk cake / Kalakand Recipe

Happy Rakshabandan to all. Last year, I was in India & enjoyed the festival with my brothers & cousins. My son was happy that he got 2 rakhis from his two cousin sisters. This year too, I got 2 rakhis for him & tied him on behalf of his sisters. He was all excited & asked me, if rakshabandan is his birth day!! I had to explain him that Rakshabandan is brother-sister day :)


To celebrate the festival, I made a quicker version of kalakand. This gets done in around 20 mins.

Preparation time: 5 mins
Cooking time: 20-25 mins
Cooling time: About an hour.

Ingredients: (Makes around 12 pieces)

  • Soft paneer/Ricotta cheese: 3/4th cup
  • Condensed milk: 3/4th cup
  • Crushed almonds or pistachios: 2 tbsp


Method:
Grease a plate & keep it aside.
Pour the condensed milk & paneer to a thick bottomed non-stick pan.

Keep stirring the mixture on a low-medium heat. The mixture will first become thin.

Keep stirring continuously until the mixture leaves the edges of the pan & forms a ball.

Scoop the mixture to the greased plate & spread the mixture evenly.
Let it cool for 10 mins.
Sprinkle the crushed almonds all over the mixture & let it cool completely. (You could refrigerate it for 30 mins)
Cut them into desired shape & enjoy it with your loved ones.