Easy Rose Kalakand

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 cardamom-flavored shortbread base for added texture

Course Dessert

Cuisine Indian

Prep Time 5

Cook Time 20

Servings

Calories 271kcal

Author Shinta

Ingredients

For the kalakand:

350 grams ricotta cheese I used Galbani ricotta, available at Coop stores in Switzerland
250 grams sweetened condensed milk
1 tablespoon rose water available at an Indian stores or other ethnic stores
½ cup crushed pistachios
½ cup slivered almonds
Dried rose petals optional
1 drop of pink food colouring I used gel food colour
2 tablespoons milk powder Milk powder is available as Magermilchpulver in local Swiss stores

For the cardamom shortbread:

90 grams butter at room temperature
¼ cup 20 grams confectioners sugar
¼ teaspoon salt
75 grams flour
A pinch of cardamom powder

Instructions

Make the shortbread:

Start by preheating the oven to 180 C (350 F). Line a baking sheet or pan with parchment paper.
Prepare the shortbread base by combining the butter, cardamom powder, sugar and salt in the bowl of a stand mixer with a paddle attachment, or using a hand-held mixer.
Gradually add the flour, mixing till it is just combined.
The mixture will be a little crumbly.
Transfer the mixture into the prepared baking sheet or pan and spread by pressing the mixture down firmly, flattening it into an even layer.
Prick holes on the surface, using a fork.
Bake for 13 to 15 minutes, or until very lightly browned.
Keep the shortbread aside and let it cool before you layer it with the kalakand.
While the shortbread is baking, you can prepare the kalakand.

Make the Kalakand:

In a non-stick pan, on low-medium heat, add the ricotta cheese and condensed milk, stirring it gently using a silicone spatula.
Continue heating until the ricotta releases all its moisture and starts to thicken, and begins to form a thick mass. This should take around 12 minutes.
Now add 2 tablespoons of milk powder and stir again, cooking the mixture for a further 5 minutes.
The mixture should resemble more of a mass by now, and less of a paste.
Add the rose water, food color and turn off the heat.
Stir well, until the colour is uniformly incorporated.
Slowly, turn the mixture out over the cooled shortbread.
Add the nuts and rose petals if any, and press down on the mixture gently.
The kalakand will set as it cools.
You can cut it into pieces, using a knife greased in ghee. I got 12 pieces out of this recipe.
Refrigerate if not consuming within 24 hours.

Notes

You could prepare both the shortbread and the kalakand in parallel, just be careful to not over-bake the shortbread, or let the kalakand overheat on the stovetop.
Make sure you prick the shortbread with a fork, else it will puff up in the oven.

Nutrition