Kalakand is a decadently delicious milk fudge found in many Indian homes during festivals and other celebrations like birthdays and marriages. It is generally a pure milk fudge and is indescribably creamy. One bite and you will be hooked. Its also one of our favourite Indian desserts and I love that can make it at the drop of a hat. I generally make a microwave version of Kalakand though I occasionally made the Khoya based Kalakand too. The latter tends to be time consuming as I like to make the khoya at home too.
Today's recipe is a variation on the traditional kalakand. I have added grated apples and fine ground almonds to the recipe. The apples add a wonderful sweetness and the almonds give the kalakand a wonderful texture. I generally add condensed milk to the ricotta, but as the apples were already sweet, I replaced the condensed milk with a little raw sugar and whipped cream. The result was a beautifully creamy Kalakand.
2 red apples
1/4 cup raw sugar
3/4 cup ricotta cheese
1/2 cup almond meal
1/2 cup whipping cream (double cream)
1/4 tsp cardamom powder
1/2 cup pistachios and cashew nuts, chopped
- Peel, core, and grate the apples. Add the sugar, stir, and allow this mix to sit for about 10 minutes.
- Now add the cream, ricotta cheese, cardamom powder, and almond meal.
- Stir the ingredients until mixed well. Pour into a deep glass dish that is also microwave safe.
- Place in the microwave and cook on high for 2 minutes. Stir and repeat until the mix thickens, begins to come together, and comes away from the sides of the dish.
- Grease a flat plate with some ghee (clarified butter), and remove the mix onto it.
- Using a flat spatula, spread it thickly and evenly.
- Spread the chopped cashew nuts and pistachios on it and allow to cool completely.
- Cut into diamonds or squares. Enjoy fresh.
Good to Know
- Kalakand can be refrigerated and enjoyed for up to 5 days.
- Store only in the refrigerator in an airtight box.
- This kalakand will not be too sweet. Change ratio of sugar as per taste.
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