Microwave Saeb aur Badam Kalakand | Apple Almond Fudge

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.

Ingredients:
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

Method:

1. Peel, core, and grate the apples. Add the sugar, stir, and allow this mix to sit for about 10 minutes.
2. Now add the cream, ricotta cheese, cardamom powder, and almond meal.
3. Stir the ingredients until mixed well. Pour into a deep glass dish that is also microwave safe.
4. 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.
5. Grease a flat plate with some ghee (clarified butter), and remove the mix onto it.
6. Using a flat spatula, spread it thickly and evenly.
7. Spread the chopped cashew nuts and pistachios on it and allow to cool completely.
8. 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.

Like this recipe. Tried it. Leave me a comment:)

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2014. All Rights Reserved. Kindly do not reproduce without permission.