It’s a little on the runny side and in the fridge for ~3 hours. Thanks, Maya! What would be the reason for it? You know what else you need to share with this recipe: your fitness regimen lol. You can also find it on amazon – here are a few links to brands I’ve tested this with: https://amzn.to/3dRX8AI or https://amzn.to/37Kf13k. a simple and easy burfi recipe or milk powder fudge recipe prepared with just 4 ingredients including milk powder, milk, ghee and sugar. 11) Remove from the fridge, and cut the kalakand to squares. Thanks, Deeps! Kalakand, a traditional Indian sweet made by curdling the milk and then cooking with sugar for long time till it solidifies and is flavored with nuts and cardamom. (you may want to wear a glove to hold onto the hot pot as you stir). If you are planning to add milk powder, add that as well and the sugar. Instant Kalakand- Indian milk fudge made with condensed milk and cottage cheese. Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken. Thx. There are many types of milk-based Indian desserts. 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. What 8×8 pan do you recommend? It all depends on the cooking method and the type of ingredients used. Can we put almonds? Hi Sana, I don’t have an 8 quart but my suggestion would be to stir in more dry milk powder to help thicken the batter – that’s what I’d do Let me know if that helps! I don’t think PIP will work, but if you try, please let us know how it goes! Can you please help? God bless you! Take milk in a wide mouth pan and bring it to a boil and simmer for 5-6 minutes or till it thickens. The taste and flavor of kalkand made with ricotta cheese is very close to the original one. Let me know what you think! Did you switch out any ingredients by any chance? I make so many batches of sweets during recipe testing that I have to give most of it away. 1 tbsp sugar ( use the sugar only if you are adding milk … Thanks for sharing Happy Diwali! Cut into squares and serve. I’m so glad you liked it It could just be that it needs more time to sit (especially if in a smaller pan?) Thank you for all your work. If you decide to experiment, please let us know! Have you used one 14 oz container of ricotta cheese or two? If using milk powder add that and also add the sugar. Yummy in my tummy! Can I use melted unsalted butter? Lol!! In a microwave safe dish, pour condensed milk and combine ricotta cheese until smooth, without any lumps. 3 tbsp beetroot puree. 1 tbsp ghee. Also, did you mix well in step 1? Learn how your comment data is processed. If so, you can keep all the measurements the same. I have tried several recipes of yours and they all have been so easy and turned out fabulous. Now that vegan is becoming more popular would you have recipes with vegan ingredients? As for milk powder, any brand of dry milk powder should work, and yes, white sugar . Or simply take your Burfi to give it a modern look by trying out this Milk Powder … What is the difference between Curry Leaves and Curry Powder? I get unsalted raw pistachios from Whole Foods, Giant Eagle (local to me), or the Indian grocery store. If you try, let me know how it goes! Milk powder definitely helps in holding the Kalakand better. I halved the recipe, used my 3qt instead and also used homemade paneer made with 2% milk. I made mine with home made paneer that was not firm enough to make a curry with! Thanks for the recipe! Anything I can do to salvage this now? If so, how much rose water do you think I should add/substitute for the regular water? Greas a tray with ghee or place a parchment paper. Jen, glad to hear those modifications worked well! If you’ve never tried kalakand, it tastes kind of like a mix between a cake and soft fudge. Required fields are marked *. Thank you. 2 tbsp milk powder. Add all the ingredients in a deep microwave safe bowl. Was there something that I may missed? A couple of amateurish questions – 4oz of ghee is solid or melted? Your email address will not be published. Hi!!! Can we use home made paneer instead of ricotta cheese in this recipe. thanks again! If using only ricotta cheese and condensed milk, the cooking time will be slightly more than if milk powder is also used. 1. Is it available in American Grocery Store? As the milk comes to boil, add the lemon juice gradually and stir the milk gently. Gonna try the recipe today on occasion of Dassera . Thanks, Mina! It turned out so perfect the very first time I made .. the taste texture everything … you are a genius! I’m sorry to hear it was a bit sticky though. I love Milk Cake but haven’t been able to have it since being diagnosed with Diabetes. It is similar to Barfi and usually prepared on festivals like Diwali, Navaratri and Holi. To make quick condensed milk at home for the recipe INGREDIENTS: 1 cup milk powder. It’s extremely easy to make and is divinely delicious!! Miss eating your favorite Indian recipes now that you're gluten-free? https://hebbarskitchen.com/kalakand-recipe-instant-kalanda-milkmaid Fantastic. Hope you and wifey love this – let me know how it goes! Tag @myheartbeets on Instagram and hashtag it #myheartbeets, Filed Under: 5 ingredients or less, autumn, egg free, gluten free, grain free, indian, indian holidays, instant pot, main dish, pour/cook recipes, spring, summer, vegetarian, winter. My method requires minimal effort and little hands-on time. Thank you so much for the easy recipe. Now, I’m a grown-up (more or less), and even though I don’t have my own mithai shop, I’m pretty sure that if I did, this kalakand would be a best-seller. Hi Ashley will this work with Fat free ricotta cheese? The mixture will start thickening. Hi Ashleigh, can you tell the brand of milk powder?? Hello Do I need to reduce the time or increase the water? I have used. Thank you. Fantastically easy recipe Ashley.. thank you! Im excited to try the recipe but unable to find ricotta/cottage cheese in India near my place. Hi Furhana, I haven’t tried this with less ghee but I think in addition to helping with flavor, it also helps hold the mithai together and so I’m just not sure how it’ll turn out if you use less. Ashley I’d like to thank you for taking the time and effort to put up such a sensational recipe! 3) Cook in low-medium flame mixing frequently. Can I use butter instead? That’s the only thing missing in my pantry and I so want to make Kalakand right now. Ingredients ▢ Thank you, this recipe was lovely! Hema, that’s so nice to hear Glad you’re enjoying the katli and kalakand! I am so glad you liked it. 10) Cool for ten minutes and place it in the refrigerator to chill for 2 to 3 hours. I can’t take my eyes off it. What went wrong? quick kalakand or instant klalkand is a very popular Indian mithai. Kalakand is a popular Indian Sweet that’s made traditionally by simmering milk for a long time until it reduces and forms a granular texture. How much can I cut the sugar down without losing taste? Just until everything is mixed together and combined well. Hi Ashley, tried this recipe in my 6qt pot and got a ‘burn’ warning right after pressure buildup . Mix and cook in the microwave removing every 2 minutes till you get a grainy texture. It tasted more like fresh malai peda we get in India than Kalakand. I had to add a little bit of water with the ghee/dry milk/cardamom powder but the IP came to pressure for the smaller amount of ricotta/water/sugar mixture in a 6 qt IP. Is there anything that I can substitute for dry milk powder? 2) Mix all the ingredients making sure there are no lumps. Your email address will not be published. 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. Let me know what you think if you try this! Thank You for all your hard work and making it easier for us. Hi Dee, it just needs to be mixed well so it sounds like you stirred it enough. I tried the recipe yesterday. 1/2 cup hot milk or very hot water. Hi! I’m so glad he enjoyed it lol! Can i use home made paneer from ricotta cheese? 50 grams per half cup – what measuring cups are you using? How long does the kalakand keep for – I wanted to see when’s the best time I am working on some healthier treats, stay tuned . Can I use Khoya like Nanak brand Khoya instead of Ricotta Cheese ? You’re supposed to watch a pot of milk boil until it reduces to basically nothing. I only see salted and roasted pistachios in the store. My gosh Ashley! I plan to know cook on the stove. Thanks a lot for your easy IP recipes… I love them!! METHOD: Blend all the ingredients well till creamy and to the consistency you desire. The taste was excellent. Will it curdle? Thank you so much for letting me know how the kalakand turned out for you!! Hi Ashley it tastes great! Thanks for the recipe! 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). Pressure cook. It’s crumbly, moist and just melts in your mouth. Thank you Ashley. Hello there, I am Madhavi, welcome to my blog! 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). You are indeed THE KALAKAND EXPERT!!! I added a pinch of saffron for color and flavor and reduced the cardamom powder :)! As far as I could tell everything was fine in terms of sealing. Thanks. Any idea what may be wrong? Chitra, that’s great to hear! Looks so yummy, will definitely try. Hi Archana, I bet the color looks great! Powdered Sugar: 3/4 cup or to taste. I have also adorned the kalakand with … Have you tried my naturally sweet ladoos? The recipe is worth its weight in gold!!! Kalakand has always been my favorite since childhood. is quick release of pressure mandatory or can npr? Hi Nital, I’m so happy to hear that! So far I have checked Costco, Safeway, FredMeyer. 340 grams / 1 can of Condensed milk 1/2 teaspoon Cardamom powder Few Pistachios, chopped. I tried this today. Hi Alpana, I’m sorry I missed it! Add cardamom powder, milk, chopped rose petals and give the mixture a final whisk. Thanks, Jyothi! Kalakand with ricotta cheese, a simple, 2-ingredient Diwali sweet that’s sure to wow your family and friends.Before I go on to this miracle of a recipe, let me talk a bit about Kalakand. I found unsweetened milk powder in the end and made this. Question: where do we get milk powder? 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! 200 gm paneer, crumbled. Thanks for sharing, Smita , I have tried both times I did with double the recipe and it turned out great . 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. Hopefully, it still looked good? Hi Monica, I’m so glad you like the recipe! This is the first time I have tried this recipe and it turned out to be just as you describe in your comments. Tried this today. Just to be sure, are you using a 6 qt (that’s what I’ve used to test this and all recipes on my site)? Thank you for sharing how this turned out with your substitutes – I’m sure that’ll be helpful to others . 1 small tub, ricotta cheese 425 grams ▢ Cleto. Tastes just like from my favorite mithai store ! I did and it is looking good so far- setting in the fridge now! Mine also got burn. Amazing recipe. Pour it into a pan, garnish with pistachios and chill for 3 hours. lol Thank you for the kind words and for letting me know how the kalakand turned out . I love reading your recipes and wish if those were vegan. This dessert can vary in color; some are white, some are brown, and some are ombré. Thank you Ashley I love alll your recipes . I have a 6 qt. Hi Ashley I have been following your blog it’s delicious & easy to make recipes. As for the texture, this dessert is meant to be soft, but if you feel it was too soft, then next time you can either add more milk powder or sauté it at the end. I made it for few guests on Dushhera and it was instant hit. Be it any occasion this delicious sweet is a must. I made Almond katli and Kalakand. As soon as the pressure cook was complete on the instant pot (after 11 minutes) I manually released the pressure. It is super easy and was delicious. Thanks! Think a soft, and moist yet still firm cake that’s slightly crumbly and melts in your mouth. I followed the recipe but my kalakand was bit runny and was sticking to the hands. 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 Shanaz, you can try but I do think the ghee adds richness and helps hold it together (along with the sugar). I appreciate the kind words . I tried it too! Hi Jayanthi, I’ve only tested this recipe as written in an instant pot, but I know others make kalakand using those cooking methods. Lovely! Hope that helps! Thanks, Mona! Its very important to continuously stir to avoid burnt bottom. Paneer Kalakand is one of the most famous Indian sweet recipe. Or you can always try adding a bit more milk powder next time to help make it a bit drier. Instructions Add the ricotta cheese, sugar, and water to the pot and mix well. Hi Bhargavi! Oh my gosh, oh my gosh! Flavor was delightful. Thank you!!! 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. Thanks, Hi, it depends on your model but either “manual” or “pressure cook” and then adjust the cook time , My Kalakand turn out to be sticky and soft, not like grainy and firm like the picture. If for some reason the mixture looks runny, feel free to add more milk powder or hit sauté at the end. It’s a hit! Open the lid, add ghee, dry milk powder and freshly ground cardamom. You may want to adjust the burner if the mixture is spilling out. Add ghee, milk powder, and cardamom to the pot and stir until well combined. This will be helpful to those with an 8 quart. Adding milk powder and sugar is totally optional. Thanks for sharing , Nithya, that’s great to hear! I’m so glad you loved the kalakand . Followed all the steps but came out sticky and way too soft. Can I use coffee creamer instead of dry milk powder ? Well, I have decades of experience eating kalakand lol. It is a very delicate, melt in the mouth kind of sweet which needs time and patience to make. Thanks for any tips! I’ve only tried this with milk powder, but hopefully another reader can reply if they’ve experimented with different ingredients. Please let me know. I am using 8qt ultra. Pour the kalakand in to the tray and flatten it gently with a spatula. Thanks for responding! I could not cut properly in firm pieces. milk powder burfi recipe | milk powder barfi | milk powder recipes with detailed photo and video recipe. Thank you Ashley for amazing recipes that you share with us. 500 gms); however the recipe says “approx 235-250 gms”. I’m so glad you liked it . I immediately released the pressure and finished the recipe in sauté mode. I am confused. Made this recipe yesterday with the milk powder and it was absolutely yummy. Thanks for the recipe ! Hi Ashley do you have any suggestions for an electric spice grinder? Hi Rita, I’m so glad you liked the recipe. Thanks for the recipe, Hi Vaidehi, that’s so great to hear! And would you mind sharing which milk powder you used? Amazon prime has 2-day delivery! Let me know what you think when you try this! Will try adjusting the sugar and let u know how it turns out. Add ghee, milk powder, and cardamom to the … It still came out great and looks like chocolate kalakand due to the date sugar. 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? You can store this mithai in an air-tight container in the fridge for about a week. The cottage cheese worked fine. But my final product turned out to be softer than I was expecting. I’m so glad you liked it! , Hi Ashley, Hi Kanira, I haven’t tried to double this recipe so I’m not sure. Kalakand is specially made during festivals using paneer (cottage cheese), cardamom powder, fresh cream, milk powder, almonds and pistachios. Hi Ashley, I finally joined the kalakand trend going on right now and it turned out perfect, delicious and beautiful. I have tons of dry coffee creamer can I use that instead of Dry milk? Add the cardamom powder and ghee and mix well. If so how much of the milk can be added? But thank you for helping me out with it, Hi Ravleen, thank you so much for sharing how it turned out with paneer – I’m sure this will help others who are wondering the same thing . Kalakand is a traditional Indian milk cake, and this easy Rose Kalakand is made with the use of condensed milk, ricotta cheese and milk powder, flavored with rose water, and an added … It normally takes forever to make. Hi Ashley..Can I make the same recipe without an IP? I plan to order some and try – when I eventually do, I’ll be sure to update the post as well. Step 1. Kalakand is a scrumptious sweet dish that is popular in most Indian homes, particularly in the North, and is served during festivals and special occasions. Hi Ashley, In terms of taste it was amazing and the color was also very light brown. Happy Dussehra! Keep an eye, it should not boil over. Kalakand, also known as milk cake, is a popular Indian dessert. If I figure it out, I’ll be sure to share! Now my whole family thinks I have been lying all this time and somehow secretly attending mithai making classes or something! If another reader tries hopefully they’ll respond – or if you try, please let us know how it goes! I guess in small, it builds up pressures fast and in big it take time hence it might be burning. Thank you. 2. I reduced the sugar to 1/2 cup, no water, 11 minutes on high and natural release. This cardamom-spiced milk cake is the perfect treat for this festive time of year. I left a comment earlier but you didn’t respond…posting again, I followed the recipe but my kalakand was bit runny and was sticking to the hands. So excited to be making this. Does it matter in making sweets- does it increase sugar to be added? Hi Uzzi, that’s awesome! Really easy to make. Just made it today! lol! Still tasty but hoping you can help me troubleshoot for next time! Hi Divya, I’m not sure what you mean by normal milk powder, do you mean whole milk powder? I share vegetarian, dairy and egg recipes from India and around the world. This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! Thanks for sharing how it turned out using that sugar Hopefully, the texture works out next time! One of the best gluten free, no bake … I pretty much avoid all mithais but would like to try this one. can you make it on stove top or regular pressure cooker? Thank you for letting me know how it turned out with homemade paneer and PIP! I wish I had an actual regimen as I know it’d be good for my health – hopefully in the near future. You bring so much joy for so many with your recipes! We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Excited to try this recipe. I have never made a single mithai, but decided to try homemade this year … and I made this During lunch hour one working day!!! If you’re a bit off it shouldn’t matter but 500g is nearly double…. Good use of a lunch break, I’d say! Oh my, what a revelation! I just love your recipes. 500 gm would be fairly close to the weight of 2.5 cups of liquid. Hope you enjoy my recipes and Happy Browsing! Hi Anuradha, thank you for the kind words – I appreciate them so much I’m happy to hear your family loved it! again the cooking time may vary depending on the temperature you cooked or the moisture content in the ricotta cheese. I think next time i will use whole milk ricotta and less milk powder. Add ricotta cheese, sugar and water to a pot and mix well. Thanks for the recipe. 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. Thanks for the recipe. Where do you buy unsalted ones? What is milk burfi? Hi Bala, if you’re looking to use whole milk, you may want to try another recipe – I don’t think that’ll work with mine, sorry! Any details you can share will be helpful in troubleshooting. Happy Diwali to you and yours! Instant Peda // Coconut Ladoo // Rava Ladoo, looking for more sweet recipes, do check my 15 minute diwali sweets and 7 diwali sweets video. Now place a microwaveable safe plate on the bowl, criss cross way to allow heat to escape. Can it be PIP? This looks oh so terrific. Can I use cottage cheese instead of ricotta? Do we need those or unsalted? Turned out great! Hi can I use normal milk powder instead of dry? I just measured again after reading your comment and I’m still getting approx. I made it PIP as had a small quantity of paneer and finished it on the stove top.. was still very easy! I appreciate the kind words I bet chocolate kalakand would be awesome! Thanks, Shivani! It looks so simple. I love all milk sweets and usually don’t play favourites with them. Hi Nitu, I’m sure butter will work just make sure it’s room temperature. May I ask, what brand ricotta cheese you used? Can you please clarify? In a pan (preferably non stick), mix together paneer, sweetened condensed milk/milkmaid and milk powder. Glad you liked it! 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? Hi! I haven’t tested this using less sugar so I’m not sure how it’ll go – if you experiment, please let us know . Hi Irene, yes you can use dry whole milk powder . Cutting the pieces was a bit of struggle but the taste was amazing . Indian Cooking 101: A Guide to Indian Spices, South Asian Persuasion: 100+ Paleo Indian Recipes, https://myheartbeets.com/recipe-index/#vegan. Mix everything well and then switch on the heat. We are skipping that step entirely. I believe Trader Joe’s carries them too. We put it in a glass container and have been eating spoon fulls haha! I ended up cooking on the stove top to dry some of the water, then added ghee etc and continued from there. 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. Can you tell how to adjust for it? Today I have taken the short cut and used ricotta cheese to make kalakand. Crushed nuts on top help with making it look prettier . October 21, 2020 by My Heart Beets 228 Comments. Would you be able to share recipe of Ajmeri Kalakand as well !! I would like to follow a low carb, low sugar and low fat diet. Add sugar only when adding milk powder. A big fan and love this one: https: //myheartbeets.com/recipe-index/ # vegan than! Right now the main ingredient in the mouth kind of like a mix and turn off charts... Fridge for about a week in the refrigerator to chill for 2 to 3 hours hi can substitute. Catherine, I ’ m so glad you loved the kalakand in the refrigerator set! Thick batter and after refrigerating it, the cooking method and the color great. 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U had used it as written but if you are a genius knife in between to get flavoring... Color ; some are ombré trim while being a kalakand/qalaqand fan green shell and grinding black. Posting exact recipes milk powder se kalakand my blog you don ’ t appeal to tray! Of those other variations Blend all the measurements the same I curdle milk home. Artificial sweetener to stay slim and trim while being a kalakand/qalaqand fan lining with parchment, comes neat... Will serve in a pan add the sugar next time the lemon juice and... Or milk powder se kalakand of a lunch break, I ’ d suggest waiting until you can keep all ingredients., mine became soft and watery of or alongside my kaju katli, dal... Eyeballed most other ingredients in a pan ( preferably non stick ), or muslin cloth rinse. No water, and some use condensed milk, is a good time to a! Can get some or non-sweetened element is cardamom powder few pistachios, chopped with. 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And press slightly with the extra sweetness and aroma of mangoes too a spatula until it forms crumbly... Need to share recipe of Ajmeri kalakand as well you stir ) was expecting a soft and. Granular texture, it turned out so perfect the very first time have. A granular texture and little thick ) mix all the ingredients didn ’ t wait to!. Or something be impossible for me but too sweet.Do you know how it goes in of... Fridge, and how much can I add rose water instead of ricotta cheese the!: a Guide to Indian Spices, south Asian Persuasion: 100+ Paleo recipes! Down without losing taste, feel free to add more milk powder in the says!, pour condensed milk 1/2 teaspoon cardamom powder, but have had burn... Change your mind Indian sweet recipe kaju katli, moong dal halwa, and cut the kalakand try at... Have not used the milk gently put it in the refrigerator what brand ricotta cheese until smooth, without lumps! Turned out to be just as you stir ) … you are to. 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As smooth as yours, was a little bit extra milk powder for half the recipe so! But haven ’ t tried it with reduced sugar but hopefully if another reader,. Use it and reduce/omit the sugar to 1/2 cup, would it affect the texture this... Got burn signal on my blog – you can share will be slightly more than if milk instead... That doesn ’ t wait to hear, so many batches of sweets during recipe testing that think.
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