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KALAKAND, WITH COTTAGE CHEESE

mayurisjikoni
Kalakand, with cottage cheese turns out as good as the one with paneer. Moist, soft, delectable barfi, perfect for Diwali.
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
SETTING TIME: 2 hrs
Total Time 2 hrs 30 mins
Course Dessert, Indian dessert, Indian Sweet
Cuisine Diwali Food, Indian
Servings 10 PIECES

Ingredients
  

  • 500 g 2%-4% cottage cheese
  • 1 can sweetened condensed milk 300ml
  • 3 tbsp milk powder
  • 2 tbsp chopped almonds and pistachios
  • ½ tsp cardamom powder
  • tsp saffron
  • 1 tbsp ghee

Instructions
 

  • Grease a small tray or steel plate with little ghee and keep on the side till required. You can line it with parchment paper if you wish.
  • Using a fork or a masher, break up the big pieces of cottage cheese.
  • Add cottage cheese, milk powder and sweetened condensed milk to a thick based saucepan.
  • Put the saucepan on medium heat and allow the mixture to become hot.
  • As soon as it becomes hot, stir if frequently so that it does not stick and burn at the bottom of the pan.
  • Keep stirring the mixture frequently till it becomes thick.
  • Add ghee and mix. Keep stirring all the time when it becomes thick. This takes about 20 -25 minutes.
  • Add cardamom powder and mix. Keep stirring the mixture till it comes away from the pan.
  • Add saffron and mix. Kalakand mixture does not form into a ball like normal barfi.
  • When you see that the mixture is coming away from the pan and has become thick, kalakand is ready.
  • Add the kalakand mixture to the greased tray. It should be at least 1 inch thick. With a spatula, smoothen the top.
  • Garnish the top with the chopped nuts, rose petals and a few saffron strands. Press down the garnish gently with a spatula or spoon.
  • Allow the kalakand to set for at least 2-3 hours. I allowed it to set in the fridge.
  • Cut the kalakand into the desired size using a sharp knife. You will get 10-14 pieces depending on the size.
  • Enjoy chilled Kalakand with friends and family.

Notes

  • Kalakand stays fresh in the fridge for a week. Store in an airtight container.
  • Any left overs must be stored in the fridge.
  • Replace the cottage cheese with crumbled paneer or ricotta cheese.
  • Add nuts of your choice.
  • Add cardamom powder according to your taste.
Keyword Cottage Cheese Kalakand, easy kalakand recipe, kalakand recipe