After much thought and hesitation, I finally decided to write my first post. Being a lover of milk and milk products, milk-based sweets have always been my favorite and kalakhand is one of them. This is an easy version of kalakhand made using a microwave. The microwave used here is a 1200 watt, counter-top microwave. I am a beginner at photography and this blog will also serve as a platform for me to experiment with food photography.
Kalakhand | Milk Cakes Recipe
(makes 16 pieces)
Preparation time: 5 – 10 minutes
Cooking time: 15 – 20 minutes
15 oz ricotta cheese
14 oz sweet condensed milk
1 tsp cardamom powder
1 tbsp crushed almonds or pistachios
1/4 tsp ghee/clarified butter
Mix ricotta cheese and sweet condensed milk in a large bowl and beat well using a whisk in order to remove all lumps. Meanwhile, grease a rectangular tray (I used a 6″ X 9″ glass tray) with clarified butter. Pour the thick beaten mixture into the greased rectangular tray and place it in the microwave.
Use desired power level (I used 70) depending on the wattage of the microwave and heat the mixture for five minutes. During the process if the mixture boils over, stop and mix thoroughly and again heat for two minutes. Repeat this process of heating for two minutes and mixing, at least five times. After that, heat for one minute and mix well. Repeat this process until a crumbled mixture without any liquid is obtained.
At this stage, add cardamom powder and mix well. Press the mixture to form a cake and let it cool. After about half an hour, garnish it with crushed almonds or pistachios and cut into pieces of about an inch wide and 1.5 inches long. Refrigerate and serve cold.