Kakoli's Ma's Kalakand - Microwave-only (All time favorite)

 

 



Kalakand is a milk-based north Indian dessert.  This recipe is a super hit and works like a charm.  Kakoli's mom was visiting her from India a few years ago and invented this recipe.  It is now in widespread use among friends and their extended networks and has saved us all when we had sudden guests (you know how Indians are) and had to whip up something scrumptious to feed them.  I suspect this recipe has also saved many a marriage from food boredom.

Note: I have made adjustments to the original recipe to suit my tastes and my particular microwave oven.  My microwave oven is 1000 Watts.  This is important since it will help you gauge what container to use and how long to heat at different stages.  Experimentation is urged in this recipe.


Kakoli's Ma's Kalakand

15 oz tub of Ricotta cheese

12 oz can of condensed milk

¼ tsp cardamom powder (Rupa - 1/2 tsp - I like cardamom)

¼ cup ground pistachios (Rupa - extra 1/4 cup - I like pistachios in the Kalakand)


  1. In a microwave safe dish (Rupa - glass rectangular container - 9”L x 5”W x 3”H), combine Ricotta and condensed milk until smooth, without any lumps.
  2. Microwave, uncovered, on High for 3-5 minutes (keep an eye, it should not boil over)
  3. Take out and mix well.
  4. Put it back in the microwave and cook covered on High for 3 more minutes.  Mix well again, scraping the sides
  5. Microwave again (Rupa- covered again), this time for 2 minutes, keeping an eye on it so that it does not boil over.  Mix. Add cardamom powder. (Rupa - Add 1/4 cup crushed pistachios)
  6. Now return to the microwave, and cook uncovered for 6 minutes, mixing well every 2 minutes (the mixing break is very important).  (Rupa:  Skip the last 2 min. So 4 min with 2 min bursts is good enough in the Kenmore m/w.  Or try 1 final minute - so total 5 min.  At times, I’ve done 30s bursts).  The consistency should be thick, creamy but granular.

Adjust the cooking time according to the microwave. You might need to cook for 2 to 4 more minutes, mixing every 1 minute or so.  Transfer into a rectangular dish, and press down.

Sprinkle crushed pistachios on top, and chill for one hour.  Cut into squares and serve.

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