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Kalakand

Milk and cottage cheese cooked with rose water and cardamoms and then set. A soft tasty barfi for any festive occasion. It is known to have been invented in Rajasthan.

Kalakand Kalakand

Chef

: Niru Gupta

Recipe Servings

: 10

Recipe Cook Time

: 30 Minutes

Recipe Rating

:
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Ingredients

  • 250 ml whole milk

    250 gm ricotta cheese or cottage cheese

    120 gm sugar-powdered

    1 tsp rose water

    1/2 tsp green cardamoms-coarsely ground

    Round mould to set it in, or a serving dish, if you do not want to shape it like a cake.

    Almonds - shredded and roasted, to garnish

Method

Cook milk and ricotta cheese till excess liquid is dried up.

Add sugar, cook some more, till there is no excess liquid, but mixture is a wet consistency.

Shut off the heat, add the rose water and cardamom and transfer to mould or serving dish, and leave to set.

Keep an upturned plate on top of mould and turn upside down, garnish with the almonds and serve.

Key Ingredients: Ricotta Cheese, Cottage Cheese, Sugar, Almonds, Green Cardamom, Rose Water


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