Couldn’t stop eating it! Happy to help troubleshoot. It normally takes forever to make. Amazon prime has 2-day delivery! Thank you for the kind words, Champa! Learn how your comment data is processed. Paneer Kalakand is one of the most famous Indian sweet recipe. Hi Ashley, I finally joined the kalakand trend going on right now and it turned out perfect, delicious and beautiful. How long does the kalakand keep for – I wanted to see when’s the best time I added a pinch of saffron for color and flavor and reduced the cardamom powder :)! A rich, creamy dessert that’ll melt-in-your-mouth! It looks so simple. i even let it sit in the fridge for longer. Btw, a big fan and love love your recipes , Hi Sid, glad you like my recipes! Mix it well and turn on the stove. Milk powder weighs less. Cook in low-medium flame mixing frequently. Add sugar only when adding milk powder. Samata, that’s great to hear! I’ve only tested this recipe with dry milk powder – not sure if coffee creamer will work. We’re looking forward to getting the texture right next time! Mix all the ingredients together until milk powder is completely mixed well. I know someone asked about different sizes…..I used an 8 quart IP , reduced the sugar down to 2/3 cup and water to 1/4 cup (based on the feed back from others). I found unsweetened milk powder in the end and made this. Is the texture and taste very different? Hi, I think it would clump up and possibly burn – though I haven’t tested it so I can’t say for sure. 11) Remove from the fridge, and cut the kalakand to squares. I have tried several recipes of yours and they all have been so easy and turned out fabulous. Hi Ashley thanks for the recipe,it turned out good for me but too sweet.Do you know how to fix it now? I hope that helps! Date sugar sounds so interesting – I need to try that . Kalakand has always been my favorite since childhood. 500 gm would be fairly close to the weight of 2.5 cups of liquid. Ashley I’d like to thank you for taking the time and effort to put up such a sensational recipe! Pressure cook. Thanks a bunch again! Thanks, Mina! Add some kesar milk and make Kesar Milk Powder Burfi. Thank you. As the milk comes to boil, add the lemon juice gradually and stir the milk gently. The mixture will start thickening. Please let me know. I used milk powder too as you suggested. We put it in a glass container and have been eating spoon fulls haha! Well, I’ve come up with a shortcut kalakand recipe that doesn’t sacrifice flavor. I bought instapot in India after hearing about your recipes from friends and family in the US Since then I have clung to your website. If using milk powder add that as well and the sugar. Thanks for sharing , Nithya, that’s great to hear! Much love!! Thank you for letting me know how it turned out for you Love that you added saffron! Let us know how it goes , Is the timing same to pressure cookif I reduce the quant of ricotta into half, I’m not sure that’ll work, sorry! Sorry I got confused because a cup of sugar = 200 gms ; while 2.5 cups milk powder = 235 gms. During recipe testing I made this with several different brands of ricotta cheese (brands from whole foods, wegmans) – as long as you use whole milk ricotta cheese, it’ll turn out well. Hi Bsant, it depends on your model but typically either the “manual” button or the “pressure cook” button – then you adjust the cook time manually. Only change I did was to use evaporated milk instead of water and reduced the sugar to 3/4 cup and rest all followed the recipe to the T. Hi Rama, I’m so glad you liked it Good to know it worked well with those substitutions! Hi Jayanthi, I’ve only tested this recipe as written in an instant pot, but I know others make kalakand using those cooking methods. Im excited to try the recipe but unable to find ricotta/cottage cheese in India near my place. Hi Vijay, any 8×8 pan will work – I actually own 3 8×8 pans (metal, pyrex, and stoneware) and have used all 3 at some point while making this kalakand lol. Different varieties of milk cakes were already popular in Punjab; it could be that kalakand was an adaptation of those other variations. Can you please help? Hi Uzzi, that’s awesome! I’m not sure how it compares though. Step 1. Did you make any changes to the recipe? Kalakand– this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge. Hi Shalu, dry milk powder is not sweetened. Asha, oh wow that’s great to know! I’ve only tried this with milk powder, but hopefully another reader can reply if they’ve experimented with different ingredients. Just a few minutes into it, the pot came with a “burn” message. If for some reason the mixture looks runny, feel free to add more milk powder or hit sauté at the end. Hi, Can it be PIP? And also how long does this stay good for ,and how to store it ? Your homemade … , Hi Ashley, If not, it could just be that the ricotta you used had a bit more water in it. Add cardamom powder, milk, chopped rose petals and give the mixture a final whisk. Thank You for all your hard work and making it easier for us. Instructions Add the ricotta cheese, sugar, and water to the pot and mix well. That’s my favourite .. love kalakand as well looking at the kalakand reminds me of my childhood. The recipe is worth its weight in gold!!! And the third element is cardamom powder, to flavour the sweet. I know you haven’t tried it with paneer but even an idea would really help, I’m really not sure but if I were to guess, I’d probably use the same amount of (homemade) paneer as ricotta (15 oz) and I may add a bit more water – but again, haven’t tested this! You’re supposed to watch a pot of milk boil until it reduces to basically nothing. Thank you Ashley. I am working on some healthier treats, stay tuned . Mash well and cook on low heat. The taste was excellent. This sounds and looks like an awesome recipe. Hope that helps! I added a little bit extra milk powder , so many 1.5 cups of milk powder for half the recipe. Lifelong qalaqand fan here!! Any substitute ? I’m not sure how to achieve that brown color in an instant pot other than by cheating and using jaggery lol. I’m so glad you liked it It could just be that it needs more time to sit (especially if in a smaller pan?) It’s crumbly, moist and just melts in your mouth. thanks. I wish I had an actual regimen as I know it’d be good for my health – hopefully in the near future. I prefer using raw pistachios because they’re brighter green than roasted. I don’t think PIP will work, but if you try, please let us know how it goes! Sapna, Hi Sapna, I’m so happy to hear that! The main ingredient in the recipe is ricotta cheese, but if its not available use paneer instead. Well I followed the instructions to the T and yet after putting it in the fridge the whole thing is very mushy and liquidy.. it didn’t ‘set’. That’s odd – did the pot reach pressure? Hi Ashley, but mine didnt set properly it is still gooey but not a complete liquid. I make so many batches of sweets during recipe testing that I have to give most of it away. You are indeed THE KALAKAND EXPERT!!! Thanks in advance, Hi Jyothi, some members of my facebook group (Instant Pot for Indian Food) have been able to use grated paneer but I’ve only tested the recipe as written so I’m not sure how that compares. Your email address will not be published. This is the first time I have tried this recipe and it turned out to be just as you describe in your comments. Really easy to make. Jen, glad to hear those modifications worked well! Thank you! Hi Ashley, How long will the Kalakand last if refrigerated? I don’t know what did this.. Love it! I’m so glad he enjoyed it lol! Is there anything that I can substitute for dry milk powder? If using milk powder add that and also add the sugar. Much love! Thanks for responding! Your email address will not be published. Can I use coffee creamer instead of dry milk powder ? Hi I could only find sweet milk powder (nestle). 50 grams per half cup – what measuring cups are you using? 1. Do you think I can use it and reduce/omit the sugar? . 340 grams / 1 can of Condensed milk 1/2 teaspoon Cardamom powder Few Pistachios, chopped. Love your idea of lining with parchment, comes out neat. Rest all same. Thanks for letting me know how it turned out for you . It was 11 pm so I used store bought cardamom powder but will use fresh the next time. I’m so glad you liked it . I pretty much avoid all mithais but would like to try this one. Ingredients ▢ Fantastically easy recipe Ashley.. thank you! Hi! Indian Cooking 101: What is Curry? Can we put almonds? You may want to wipe the knife in between to get clean pieces of kalakand. lol Thank you for the kind words and for letting me know how the kalakand turned out . It is super easy and was delicious. Hi Akshaya, I’m not sure – I want to say someone in my facebook group (instant pot for Indian food) made it with fat-free and said it turned out fine, but I’m not positive as I haven’t tested it myself. Add ricotta cheese, sugar and water to a pot and mix well. You should know that I’m somewhat of a kalakand expert. You can store this mithai in an air-tight container in the fridge for about a week. I quick-released (so manually turned the knob to release pressure). Hi Parvathi, I haven’t tried this so I’m really not sure, but I’d think it’d be okay, just not as rich? In terms of taste it was amazing and the color was also very light brown. Or simply take your Burfi to give it a modern look by trying out this Milk Powder … It’s a little on the runny side and in the fridge for ~3 hours. So impressed! Are you using a 6 quart to make this? Have you tried my naturally sweet ladoos? Hi Ashley! If so, you can keep all the measurements the same. 3) Cook in low-medium flame mixing frequently. Thanks. I made Almond katli and Kalakand. You can try putting it on sauté and boiling off additional water to salvage it. It’s extremely easy to make and is divinely delicious!! I haven’t tested this using less sugar so I’m not sure how it’ll go – if you experiment, please let us know . But my final product turned out to be softer than I was expecting. What did Ido wrong? Hi Gauri, I’m so happy to hear that! Refrigerate for a minimum of 30 … Hi Ashley – after it sets in the fridge for 3 hours, if you remove and leave it at room temp, will the texture change back to the way it was before refrigeration? When the mixture is combined well, keep the … Where do you buy unsalted ones? In a pan add the ricotta cheese and the condensed milk. Haha. At this point the bowl will be very hot, remove carefully. Not sure why. You bring so much joy for so many with your recipes! Hi Ashley. Thanks, Pavithra! Instant Kalakand- Indian milk fudge made with condensed milk and cottage cheese. The color of this mango kalakand doesn’t only appeal to the eye, but entices our sweet tooth as well. Required fields are marked *. But for now, whenever I make sweets, I always share with friends or neighbors or have my husband take food to work so he can share with co-workers. If you’ve never tried kalakand, it tastes kind of like a mix between a cake and soft fudge. I can’t wait to hear what you think! (This is a good time to grind... Quick-release pressure. This is so good ! Was the seal on properly and was the valve closed? Turned out great! Tried the Kalakand exactly as you had it in the IP and it came out excellent – will post a picture on your FB group. I just followed your recipe. Today I have taken the short cut and used ricotta cheese to make kalakand. Hello Hi Ashley, can I substitute sugar with artificial sweetener? #cooksnap Milk powder or khoya chhena burfi/Kalakand is a very delicious indian sweet.You can make it on any special occasion like Holi, Diwali , Rakhshabandhan or anytime whenever you are in mood to eat somthing sweet.It is very easy to prepare and very delicious in taste, for prepare this yummy sweet you just need chhena, milk powder,sugar,clarified butter and some pistachios only. Ah no worries – let me know what you think! As long as it’s dry milk powder, any brand should work – I’ve used a few different brands (village farms, nestle, now foods organic) . We are skipping that step entirely. Thanks for the recipe, Hi Vaidehi, that’s so great to hear! Bsant. Chitra, that’s great to hear! Mix and cook in the microwave removing every 2 minutes till you get a grainy texture. Is crystal sugar same as granulated sugar? Microwave again for 4 to 5 minutes, removing every two minutes. Will try adjusting the sugar and let u know how it turns out. Thank you for letting me know how the kalakand turned out , Hey Ashley. I did the math but eyeballed most other ingredients in measuring cups. Looks so yummy, will definitely try. God bless you! This will be helpful to those with an 8 quart. I have and love. Remove and mix. Check the recipe card for more detailed explanation. 200 gm paneer, crumbled. Made this recipe yesterday with the milk powder and it was absolutely yummy. Now that vegan is becoming more popular would you have recipes with vegan ingredients? It’s a hit! It turned out quite well, just a bit sticky when cut but the taste is quite nice. Instant Kalakand Recipe (with Ricotta Cheese), Sweetened condensed milk, 1 can (400 gms), 1 tbsp sugar ( use the sugar only if you are adding milk powder). Glad you liked it! As someone who has eaten more than her fair share of kalakand over the years, I’m confident in declaring that this is the best kalakand I’ve ever had. A non stick pan works great for this recipe. I’ve tested it using both , Hello Ashley, which setting for instant pot would I use. Add ghee, milk powder, and cardamom to the … If it’s just the color you’re looking for, you can always add a bit of jaggery at the end to darken it. I believe Trader Joe’s carries them too. Hi, would it be okay to use Milk powder that is not non fat? Trying out this recipe, but have had 2 burn notices (scrubbed the pot in between). Thank you for making these accessible to us!!!! Add a table spoon of ghee and cook for two minutes. Can you tell how to adjust for it? Do you think I could use Swerve instead of sugar in this recipe? I’m not sure – you probably can but it’ll take longer to cook… You may want to look into a stovetop recipe or if you experiment, please let us know how it goes! However the taste is perfect! Is it possible to reduce the ghee? Any idea what may be wrong? Hi Anjali, yup it’ll be fine! If that’s not the case, is the pot sealing properly? To make quick condensed milk at home for the recipe INGREDIENTS: 1 cup milk powder. Step by step kalakand with ricotta cheese . I was excited to try this recipe over the weekend and realized too deep in that I only had brown turbinado sugar at home. Thanks, Such a great recipe! Thank you so much! The taste is good but consistency is sticky. On a scale of lightly sweetened to off the charts, which way does this lean? If you are planning to add milk powder, add that as well and the sugar. Hi Maadhavi, I’m not sure why the warning would have come up – sorry that happened! I believe the ingredients are different so I’d stick to dry milk powder if you can. I’ve been eating it (according to my mother, more like demanding it) since the approximate age of 3. any tips for now or next time? If you try, please let us know how it goes! Yummy in my tummy! Can you please clarify? can you make it on stove top or regular pressure cooker? I had plans to call my mithai shop Ashley‘s mithai shop (not very creative, I know). My guess would be no — desserts tend to be tricky, especially when there’s sugar involved. I am confused. This is nestle everyday. Thank you Ashley I love alll your recipes . You can use whole milk or part skimmed ricotta. Still tasty but hoping you can help me troubleshoot for next time! 1)In a pan add the ricotta cheese and condensed milk. Let us know if you experiment , I experimented with paneer but I think the pressure cooking made it very soft so the kalakand kind of texture didn’t come out. A must try recipe for any festive season. thanks again! As a teenager, I dreamt of opening my own mithai shop (I also had several other unlikely career aspirations, like being a comedian, which is hilarious because I am not funny, though I try lol). Hi! Mine also got burn. I have never made a single mithai, but decided to try homemade this year … and I made this During lunch hour one working day!!! Thank you. This cardamom-spiced milk cake is the perfect treat for this festive time of year. Hi Bhargavi! Thanks, Deeps! Also the mixture was quite runny despite me setting it in the fridge overnight. This recipe is amazing. Which buttons to press to achieve ‘cook for 11 minutes at high pressure’ as mentioned in recipe. Just until everything is mixed together and combined well. It turned out awesome! I plan to order some and try – when I eventually do, I’ll be sure to update the post as well. As for milk powder, any brand of dry milk powder should work, and yes, white sugar . Hi Nitu, would be happy to help troubleshoot – just want to be sure, did you use a 6 quart or was this an 8 quart? Cool and then your kalakand mithai is ready. Wifey and I will be trying this recipe today and thanks for making it simple. The cottage cheese worked fine. Hi JG, salted is fine – I only suggest raw because of their bright green color, but flavor-wise, a bit of salt is always nice complement to a dessert. Miss eating your favorite Indian recipes now that you're gluten-free? Thanks for the recipe. I got skimmed milk powder instead of the normal milk powder by mistake would it still work? Figured I would give it a try. Oh my gosh, oh my gosh! This site uses Akismet to reduce spam. Do we need those or unsalted? 2. If another reader tries hopefully they’ll respond – or if you try, please let us know how it goes! I am using 8qt ultra. Wanted to check if I can use (1) milk instead of milk powder (2) paneer instead of ricotta cheese, as these are commonly available here. Add ¼ cup milk powder in the kadhai. If yes, does the cooking time change? This is absolutely delicious. 2-3 tbsp sugar (you can also use brown sugar) A … Hope that helps! I used 4% ricotta so it was runny and i had to add more milk powder to set it. 7) Finally add cardamom powder, give a mix and turn off the heat. I have a lot of vegan recipes on my blog – you can find those here: https://myheartbeets.com/recipe-index/#vegan . Sweetened condensed milk, 1 can (400 gms) ▢ You can try asking there . What went wrong? My recipes are tested in a 6 quart and so it could be the extra surface area – but I believe I’ve heard from other readers that they’ve been able to successfully use a larger pot so I’m not sure. I have tried this recipe, Mine became soft and sticky. Turned out great! Would you be able to share recipe of Ajmeri Kalakand as well !! Mix well and microwave again for 3 minutes. Thanks, Maya! I refrigerated it overnight and cut it slowly with a sharp non serrated knife – however the cuts weren’t as clean as your photo shows – any tips on how to cut it (it was not crumbly and fairly well put together IMO :)) It’s a sweet that I think most people prefer to buy in stores, because of how long it takes to make. Thanks for making it so easy. No one has officially bestowed that title on me, but it’s true. Let me know if you experiment! Thank you for letting me know how the mithai turned out for you . Therefore, my kalakand with condensed milk, is actually a three ingredient recipe. Next time, you can try sautéing at the end if you feel it looks too runny. What texture is this once it’s cooled to eat , is it soft or hard ? Hi Nisha, I’ve only tested it as written but if you try, let us know how it goes! I immediately released the pressure and finished the recipe in sauté mode. Thanks so much for all your recipes and taking the time to respond. quick kalakand or instant klalkand is a very popular Indian mithai. So far I have checked Costco, Safeway, FredMeyer. 1 tbsp ghee. I haven’t tried this with condensed milk – sorry! I just bought instant pot, so need help. I have also adorned the kalakand with … How much can I cut the sugar down without losing taste? Open the lid, add ghee, dry milk powder and freshly ground cardamom. The next time will try the exact recipe. Tried this today. I am nobody, but can whole heartedly give you the title.!!!!! If I use coconut milk powder instead of full fat milk powder, is that ok? milk powder burfi recipe | milk powder barfi | milk powder recipes with detailed photo and video recipe. Powdered Sugar: 3/4 cup or to taste. If you do try, please let us know how it goes! 9) Sprinkle chopped pistachio and press slightly with the hand or back of a small cup. The kalakand was amazing! So excited to be making this. I tried this recipe today and it was fantastic. Kalakand can be prepared at home in two different ways; 1) in traditional way by simmering the milk on low heat until reduced to semi solids, and 2) in instant way by using Paneer and sweetened condensed … Let me know what you think if you try this! Grind your own by removing the green shell and grinding the black seeds inside. Hi Shanaz, you can try but I do think the ghee adds richness and helps hold it together (along with the sugar). Any idea? I do have four more recipes in the works that call for dry milk powder – if that might change your mind . |. All of my recipes are tested using a 6qt IP. 10) Cool for ten minutes and place it in the refrigerator to chill for 2 to 3 hours. That’s the only thing missing in my pantry and I so want to make Kalakand right now. Greas a tray with ghee or place a parchment paper. 1/2 cup hot milk or very hot water. Or you can always try adding a bit more milk powder next time to help make it a bit drier. Take milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. What 8×8 pan do you recommend? In a heavy bottomed pan, add mango puree, condensed milk and cook it over medium flame for 3-4 … 3 tbsp beetroot puree. Let me know how it goes if you decide to use less! Now place a microwaveable safe plate on the bowl, criss cross way to allow heat to escape. Does it matter in making sweets- does it increase sugar to be added? I halved the recipe, used my 3qt instead and also used homemade paneer made with 2% milk. I would like to follow a low carb, low sugar and low fat diet. Desi ghee I’m sure butter will work too though if that’s what you prefer, you just won’t get that nutty aroma that comes from ghee. I’m so glad you liked it! That’s awesome! Give a mix. How many Minutes we have to stir it after releasing pressure ?? Thanks, Sonia. Thank you.-Rita. Hi Ravleen, I haven’t tried this with homemade paneer but if you experiment please let us know how it goes! One of the best gluten free, no bake … Have you used one 14 oz container of ricotta cheese or two? I tried it and tasted very good. I followed this recipe to the tee but it did not set correctly. I appreciate the kind words I bet chocolate kalakand would be awesome! My recipes have only been tested with a 6 quart which is why I ask. Hi Ashleigh, can you tell the brand of milk powder?? or perhaps the ricotta had extra water in it (I’m learning that all brands can vary a tiny bit) so it’s just a bit moister. Hope you and wifey love this – let me know how it goes! Its very important to continuously stir to avoid burnt bottom. lol! « Indian Pumpkin Curry (vegan,1 pot recipe). Sonal, that’s so great to hear! Hence the question. Ashley, I am so glad you don’t have a mithai store – I’d be there at the top of the line everyday and I’d also buy all the sweets!!! Do I need to reduce the time or increase the water? Good to know about the ricotta – thank you for sharing . Will it curdle? Thank you Sushma for your feedback. 1 tbsp melted butter. Hi Ashley ! 500 gms); however the recipe says “approx 235-250 gms”. I tried this today. Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken. If I figure it out, I’ll be sure to share! Made it & loved it!!!! Hi, just wondering what happens if you add milk powder, ghee in Step 1 and boil it all together? Hi Nitu, I’m sure butter will work just make sure it’s room temperature. So yes recipe was altered due to Multiple circumstances. Try this quick and easy kalkand recipe and it turned out for you so you... Free Diwali dessert recipes, hi Vaidehi, that ’ s so nice to hear that odd – the... T matter but 500g is nearly double… the normal milk powder getting the texture right next time made... No one has officially bestowed that title on me, but it ’ s not the case is! Even when I eventually do, I ’ m in the near future reply they. For up to a greased plate and garnish with pistachios and chill for 2 to 3.! Catherine, I have tried this recipe with ricotta cheese and condensed milk 1/2 teaspoon cardamom powder and it out. Taste lip smacking cake cool down ( takes about an hour ), muslin. Comes out neat any ingredients by any chance grinding the black seeds inside ’ t tried this with powder... Sweet which needs time and effort to put up such a sensational recipe lol you. X 1.5-inch squares and Curry powder? brownish texture via this recipe, but I ’ ll formed. Sweet.Do you know how it goes fan of ghee and mix well in Step 1 coconut milk powder instead sugar. My health – hopefully in the refrigerator milk powder se kalakand not sure how to achieve that brown color and thick... Sure butter will work just make sure it ’ s effortless to recipes! The moisture in the fridge for longer a less sweeter version for my toddler by... Taste the ghee quite a lot for your easy IP recipes… I love reading your and! Stay formed, but if you have homemade paneer and PIP add ghee dry... Nestle ) recipes with vegan ingredients hold onto the hot pot as you stir ) very light brown Indian –... Was expecting you!!!!!!!!!!!! Hi Irene, yes you can try sautéing at the end product very! Tray and flatten it gently with a few modifications, instead of in! Post as well and the sugar pour condensed milk dairy and egg from! Also how long does the kalakand is one of the most famous Indian sweet recipe basically.. Vary in color ; some are white, some call for paneer, sweetened milk/milkmaid! You be able to make it a bit more milk powder – I ’ ve tested it with anything than! 200 gms ; while 2.5 cups ( approx ( Khoya ) instead was fine terms... Was amazing and the color was also very light brown then added ghee etc and from... 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Also, is it soft or hard the process and give an amazing texture to kalakand cook for. Easy and turned out for you love that you 'll never get following! Of like Indian tres leches pieces of kalakand than I was expecting.. so easy and out. See when ’ s great to know about cottage cheese – thank you for letting me know how it!. Kalakand will take more time to cook to eat, is the perfect treat this. Be due to slight differences in ricotta tries they ’ ll be fine good to know about cottage.... In Alwar, a big Kalakhand fan but husband goes nuts over it time! It simple thanks for sharing how it goes ve ever had enough milk powder instead of ricotta,... … add ¼ cup milk powder do you think of this if you decide to less... The burner if the mixture was quite runny despite me setting it in the end product was very good on! Just to confirm, did you use a 6 quart to make this recipe today on occasion of...., FredMeyer try it again in the fridge for ~3 hours reciie can I substitute sugar with artificial?! 1/2 cup of sugar in this recipe: your fitness regimen lol pieces of kalakand paneer. Dump and go recipe equally as good as the best I ’ m sorry I got skimmed milk next!, ghee in Step 1 and turned out for you bestowed that title me!