I have fond memories of enjoying Kalakand from the famous 'Pullareddy Sweets' as a child. Even today we get packets of sweets from the same place. However I have never reproduced the same in my kitchen. So a few days back when I saw the lone Ricotta cheese box begging for some attention, I decided Kalakand it would be.
But then I wanted to reduce the sugar that went in it and on the same lines as Apple Rabdi, I decided to substitute part of sugar with apple. I should say the experiment went rather well. There was no trace of any apple in there. I actually put in more than 1/4 cup of sugar and it ended up a tad sweeter than I wanted it to be and hence I have reduced it in the recipe below.
This forms part of the BM#8 for Day 3 under the theme 'Cooking under 5 ingredients'. Also check for the other marathoners here.
Ingredients -
*1. Ricotta Cheese 10 oz (approx 250 to 300 gms)
**2. Apple peeled, cored and chopped 1 medium size
3. Milk 2 cups
4. Sugar 1/4 cup (adjust according to taste)
5. Nuts for garnish (I used Pista)
* Can use fresh home made paneer instead of ricotta cheese.
**I could have used more apples and further reduced the sugar added.
Method Of Preparation -
Blend the ricotta cheese and 1 cup of milk until there are no lumps and keep aside.
Blend the apple and the remaining milk to make a smooth mixture.
To reduce the time I partially boiled them in the microwave and then transferred them on to the non stick pan. But this is totally optional.
In a heavy bottomed pan, preferably a non stick pan, pour the above ricotta cheese and apple mixtures and sugar. Let them simmer while constantly stirring.
Just about when the mixture comes together, if needed add more sugar.
When the mixture comes together as a single mass, remove from fire.
Transfer on to a parchment paper lined plate or a greased plate and smoothen the mixture to about half an inch thickness.
Let it cool down for a few minutes before cutting them to required size.
Sprinkle coarsely chopped nuts and gently press them on the prepared kalakand and serve them chilled!
Sending to Radhika's Diwali Special ~ Sweets & Savories.
Preparation Time 40 min
Makes 15 pieces approx
But then I wanted to reduce the sugar that went in it and on the same lines as Apple Rabdi, I decided to substitute part of sugar with apple. I should say the experiment went rather well. There was no trace of any apple in there. I actually put in more than 1/4 cup of sugar and it ended up a tad sweeter than I wanted it to be and hence I have reduced it in the recipe below.
This forms part of the BM#8 for Day 3 under the theme 'Cooking under 5 ingredients'. Also check for the other marathoners here.
Ingredients -
*1. Ricotta Cheese 10 oz (approx 250 to 300 gms)
**2. Apple peeled, cored and chopped 1 medium size
3. Milk 2 cups
4. Sugar 1/4 cup (adjust according to taste)
5. Nuts for garnish (I used Pista)
* Can use fresh home made paneer instead of ricotta cheese.
**I could have used more apples and further reduced the sugar added.
Method Of Preparation -
Blend the ricotta cheese and 1 cup of milk until there are no lumps and keep aside.
Blend the apple and the remaining milk to make a smooth mixture.
To reduce the time I partially boiled them in the microwave and then transferred them on to the non stick pan. But this is totally optional.
Just about when the mixture comes together, if needed add more sugar.
When the mixture comes together as a single mass, remove from fire.
Transfer on to a parchment paper lined plate or a greased plate and smoothen the mixture to about half an inch thickness.
Let it cool down for a few minutes before cutting them to required size.
Sprinkle coarsely chopped nuts and gently press them on the prepared kalakand and serve them chilled!
Sending to Radhika's Diwali Special ~ Sweets & Savories.
Preparation Time 40 min
Makes 15 pieces approx
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