Which buttons to press to achieve ‘cook for 11 minutes at high pressure’ as mentioned in recipe. I reduced the sugar to 1/2 cup, no water, 11 minutes on high and natural release. Let the milk cake cool down (takes about an hour), then put it in the fridge for 3 hours to set. Couple of questions though: Happy Diwali! How do I ensure a smooth top next time? Wanted to check if I can use (1) milk instead of milk powder (2) paneer instead of ricotta cheese, as these are commonly available here. October 21, 2020 by My Heart Beets 228 Comments. Hi Kanira, I haven’t tried to double this recipe so I’m not sure. I’m glad you were still able to make it work! i even let it sit in the fridge for longer. In a large and deep microwaveable safe bowl add the ricotta cheese and condensed milk. The cottage cheese worked fine. Thank you Ashley and Happy Diwali to you! Its very important to continuously stir to avoid burnt bottom. Some recipes use whole milk, some call for paneer, and some use condensed milk. Thanks! Ricotta cheese is very similar to paneer. I’ve been eating it (according to my mother, more like demanding it) since the approximate age of 3. I would like to follow a low carb, low sugar and low fat diet. https://hebbarskitchen.com/kalakand-recipe-instant-kalanda-milkmaid Still tasty but hoping you can help me troubleshoot for next time! quick kalakand or instant klalkand is a very popular Indian mithai. I love Milk Cake but haven’t been able to have it since being diagnosed with Diabetes. Can I curdle milk at home (like Chenna) and use that? lol! Such a great recipe! Do I need to reduce the time or increase the water? I get unsalted raw pistachios from Whole Foods, Giant Eagle (local to me), or the Indian grocery store. How long does the kalakand keep for – I wanted to see when’s the best time I have tried several recipes of yours and they all have been so easy and turned out fabulous. When the kalakand is done, the mixture should have a granular texture and little thick. I have also adorned the kalakand with … Flavor was delightful. It’s a sweet that I think most people prefer to buy in stores, because of how long it takes to make. Add the ricotta cheese, sugar, and water to the pot and mix well. . Instant Kalakand- Indian milk fudge made with condensed milk and cottage cheese. Its sticky nd liquidy. I followed this recipe to the tee but it did not set correctly. Hi Richal, any brand of dry milk powder should work – I’ve tested this with a few different brands and it always turns out great Yes, you should be able to find dry milk powder in American grocery stores as well as Indian grocery stores. Hi Maadhavi, I’m not sure why the warning would have come up – sorry that happened! I made it PIP as had a small quantity of paneer and finished it on the stove top.. was still very easy! Different varieties of milk cakes were already popular in Punjab; it could be that kalakand was an adaptation of those other variations. If using only ricotta cheese and condensed milk, the cooking time will be slightly more than if milk powder is also used. Let me know if you try it again in the IP . Thank you for letting me know how the kalakand turned out , Hey Ashley. For this Diwali, do try this quick and easy kalkand recipe and share with friends and family. I know I’m in the minority here, but I’m not a big fan of ghee. If you’re a bit off it shouldn’t matter but 500g is nearly double…. I know you haven’t tried it with paneer but even an idea would really help, I’m really not sure but if I were to guess, I’d probably use the same amount of (homemade) paneer as ricotta (15 oz) and I may add a bit more water – but again, haven’t tested this! Ingredients ▢ Hi Ashley. Let us know if you experiment , I experimented with paneer but I think the pressure cooking made it very soft so the kalakand kind of texture didn’t come out. 3 ingredient Almond Flour Cookies (gluten free & vegan), Instant Pot Chickpea Coconut Curry (Vegan), Indian Style Shakshuka ( Easy Stovetop Method), Vegan Breakfast Cookies (healthy & flourless), easy to make and ready in under 20 minutes. I’d be happy to help troubleshoot – just to confirm, did you use a 6 qt to make this? Desi ghee I’m sure butter will work too though if that’s what you prefer, you just won’t get that nutty aroma that comes from ghee. Oh my gosh, oh my gosh! Do this mixing step of the flame. You’re supposed to watch a pot of milk boil until it reduces to basically nothing. Hi Sarah, I have and love this one: https://amzn.to/2EXrrt1 . Bsant. Thank you Ashley. Give a mix. If for some reason the mixture looks runny, feel free to add more milk powder or hit sauté at the end. The ingredients say it has sugar. If so how much of the milk can be added? Kalakand– this kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge. Step by step kalakand with ricotta cheese . I can’t wait to hear what you think! And also how long does this stay good for ,and how to store it ? It is super easy and was delicious. Just to be sure, are you using a 6 qt (that’s what I’ve used to test this and all recipes on my site)? There are different varieties of milk cake. Add 3-4 tbsp of cocoa powder to make Chocolate Milk Powder Burfi. Yummy in my tummy! Am a huge fan of your recipes especially the cheesecakes. Followed all the steps but came out sticky and way too soft. I have and love. Kalakand is specially made during festivals using paneer (cottage cheese), cardamom powder, fresh cream, milk powder, almonds and pistachios. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. Hello I’ve only tried this with milk powder, but hopefully another reader can reply if they’ve experimented with different ingredients. Most of the Indian sweets are milk based, they are very tasty but can be time consuming to make. Hope you and wifey love this – let me know how it goes! What 8×8 pan do you recommend? If yes, can this be substituted for any ingredient ? Keep mixing and cook till most of the moisture evaporates and the whole mixture looks like soft crumbles. Mix and cook in the microwave removing every 2 minutes till you get a grainy texture. Made this today with a few modifications, instead of 1/2 cup of sugar added 1/4th of a cup. This recipe tastes just like store-bought mithai! I’m glad you liked the taste! Milk powder weighs less. Hi Ashley, tried this recipe in my 6qt pot and got a ‘burn’ warning right after pressure buildup . Your email address will not be published. I did the math but eyeballed most other ingredients in measuring cups. Thank you!!! Hi, would this recipe work if I halved the recipe? Traditionally though, this dessert is made by reducing milk and sugar until it forms a crumbly, soft burfi (fudge). Kalakand, also known as milk cake, is a popular Indian dessert. This recipe is amazing. I’m so glad you liked it It could just be that it needs more time to sit (especially if in a smaller pan?) Kalakand, a delicious milk based sweet with hints of cardamon, is yet another way of enjoying the goodness of milk. Hi!!! Thank you for giving me the title – looks like it’s official now, haha! Stays fresh for up to a week in the refrigerator. The curd will start separating from the whey, turn off the heat. any tips for now or next time? Hi Uzzi, that’s awesome! How did you manage to stay slim and trim while being a kalakand/qalaqand fan? Hi Nitu, would be happy to help troubleshoot – just want to be sure, did you use a 6 quart or was this an 8 quart? 3. Thank you so much for letting me know how the kalakand turned out for you!! Well, I have decades of experience eating kalakand lol. ⅓ cup milk powder optional ▢ I recently started following your recipes. Let me know what you think when you try this! Thanks, Mina! On a whim decided to make this today and it was such a breeze. Glad you liked it! What is milk burfi? 1/2 cup hot milk or very hot water. 340 grams / 1 can of Condensed milk 1/2 teaspoon Cardamom powder Few Pistachios, chopped. Notify me of followup comments via e-mail. My recipes have only been tested with a 6 quart which is why I ask. Hi Bhargavi! Skip this section if you have homemade paneer or store bought ricotta. What would you suggest? You can avoid using dry fruits if you don't like them, it will still taste lip smacking. Let me know what you think if you try this! Chitra, that’s great to hear! Tried the Kalakand exactly as you had it in the IP and it came out excellent – will post a picture on your FB group. As soon as the pressure cook was complete on the instant pot (after 11 minutes) I manually released the pressure. Happy to help troubleshoot. Hi Reena, I haven’t tried this using sweetened milk powder so I’m not sure. Let me know what you think! Required fields are marked *. Kalakand is said to have originated in Alwar, a city in Rajasthan. Thanks, Sri! Pour the kalakand in to the tray and flatten it gently with a spatula. What texture is this once it’s cooled to eat , is it soft or hard ? As a teenager, I dreamt of opening my own mithai shop (I also had several other unlikely career aspirations, like being a comedian, which is hilarious because I am not funny, though I try lol). 500 gms); however the recipe says “approx 235-250 gms”. Thank you for letting me know how it turned out for you Love that you added saffron! Wifey and I will be trying this recipe today and thanks for making it simple. And Happy Diwali! Just made it today! Thank you Kalakand has always been my favorite since childhood. Much love! Cardamom powder… Crushed nuts on top help with making it look prettier . Thanks! I tried this recipe yesterday and Kalakands are so delicious and the best part it is so easy to make.. Was longing to eat good fresh kalakand!! Had just the right level of sweetness. I halved the recipe, used my 3qt instead and also used homemade paneer made with 2% milk. 500 gm would be fairly close to the weight of 2.5 cups of liquid. The recipe looks amazing! And this mango kalakand is loaded with the extra sweetness and aroma of mangoes too. I’m so glad you liked it . What did Ido wrong? You should know that I’m somewhat of a kalakand expert. Fantastic. let me know your opinion. I’d say it lasts in the fridge for a week. Ashley I’d like to thank you for taking the time and effort to put up such a sensational recipe! Kalakand can be prepared at home in two different ways; 1) in traditional way by simmering the milk on low heat until reduced to semi solids, and 2) in instant way by using Paneer and sweetened condensed … Will try adjusting the sugar and let u know how it turns out. I’ve only tested this recipe with dry milk powder – not sure if coffee creamer will work. Love this. I have a cup of ricotta on hand. The taste was excellent. Amazing recipe sooooo easy thank you thank you, Anu, I’m so glad you liked it! In terms of taste it was amazing and the color was also very light brown. Good to know about the ricotta – thank you for sharing . Hi Ashley! This just came in time for Diwali. During recipe testing I made this with several different brands of ricotta cheese (brands from whole foods, wegmans) – as long as you use whole milk ricotta cheese, it’ll turn out well. Do we need those or unsalted? I found unsweetened milk powder in the end and made this. Did everything look the way it does in my video? We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Hi Lakshmi, I haven’t tried so I’m not sure. Thank you.-Rita. As long as it’s dry milk powder, any brand should work – I’ve used a few different brands (village farms, nestle, now foods organic) . 1 tbsp sugar ( use the sugar only if you are adding milk … Now that vegan is becoming more popular would you have recipes with vegan ingredients? Hi, just wondering what happens if you add milk powder, ghee in Step 1 and boil it all together? 1)In a pan add the ricotta cheese and condensed milk. That’s my favourite .. love kalakand as well looking at the kalakand reminds me of my childhood. Hi Ashley, I had the same issue and used an 8 qt. Mix it well and turn on the stove. Thanks, Jyothi! Cleto. I love all milk sweets and usually don’t play favourites with them. Any substitute ? I’m not sure how it compares though. I’m glad you made and liked this so much – thanks for the review . Rest all same. Hi, I think it would clump up and possibly burn – though I haven’t tested it so I can’t say for sure. Hi Nitu, I’m sure butter will work just make sure it’s room temperature. 200 gm paneer, crumbled. Made this recipe yesterday with the milk powder and it was absolutely yummy. Any dry milk powder should work – I’ve used a few different brands (village farms, nestle, now foods organic) . Adding milk powder and sugar is totally optional. This was so good! Hi Pavithra, as long as the ghee is room temperature and not chilled it won’t matter whether you use 4oz of solid or liquid I’ve made this using semi-solid ghee as well as more solid ghee. milk powder burfi recipe | milk powder barfi | milk powder recipes with detailed photo and video recipe. And lol! Thanks, Hi Ashley. Will definitely try this. But for now, whenever I make sweets, I always share with friends or neighbors or have my husband take food to work so he can share with co-workers. A must try recipe for any festive season. Do you think I can use it and reduce/omit the sugar? Refrigerate for a minimum of 30 … Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. Yes, you can make it in microwave. The moisture in the ricotta seems to have dissolved the sugar fine. Love your idea of lining with parchment, comes out neat. Your email address will not be published. In a microwave safe dish, pour condensed milk and combine ricotta cheese until smooth, without any lumps. Hi Jen, I’ve tried this using different brands and different container sizes, but always a total of 15 ounces. Kalakand is a popular Indian Sweet that’s made traditionally by simmering milk for a long time until it reduces and forms a granular texture. I am working on some healthier Indian desserts – but those are a bit harder to develop. Can I use coffee creamer instead of dry milk powder ? I have used. Sorry I got confused because a cup of sugar = 200 gms ; while 2.5 cups milk powder = 235 gms. After 11 minutes of pressure and letting it depressurize, I added 3 cups of skim milk powder and it had a great slightly crumbly /smooth texture and no excess liquid after setting in the fridge. Just in time for Diwali. I haven’t tried this with condensed milk – sorry! So impressed! 5) It takes around 15 -20 minutes for the mixture to thicken, depending on the temperature you cooked or the moisture content in the ricotta cheese. Hi I could only find sweet milk powder (nestle). A non stick pan works great for this recipe. My shortcut version calls for ricotta cheese. Can it be PIP? Thanks a ton! Microwave for four to five minutes, making sure the the mixture doesn't boil over. I’ve tested it using both , Hello Ashley, which setting for instant pot would I use. Is this the Nido brand by Nestle? If not, it could just be that the ricotta you used had a bit more water in it. I bought instapot in India after hearing about your recipes from friends and family in the US Since then I have clung to your website. This eBook includes 100+ north Indian and south Indian recipes that have been converted to be Paleo-friendly! thanks again! Tag @myheartbeets on Instagram and hashtag it #myheartbeets, Filed Under: 5 ingredients or less, autumn, egg free, gluten free, grain free, indian, indian holidays, instant pot, main dish, pour/cook recipes, spring, summer, vegetarian, winter. Mix all the ingredients together until milk powder is completely mixed well. That’s odd – did the pot reach pressure? Lemon juice: 3 tbsp. I haven’t tried this with homemade paneer, but it could work – if you try, please let us know how it goes! Hey Ashley, I started this receipe with Step1 and after 5 mins I got burn signal on my IP. Hi Akshaya, I’m not sure – I want to say someone in my facebook group (instant pot for Indian food) made it with fat-free and said it turned out fine, but I’m not positive as I haven’t tested it myself. As for the brownish color, that comes from boiling it for a long time so I don’t think you’ll be able to get that here. Hi Rekha, I haven’t tried it this way but I know some of my facebook group members (Instant Pot for Indian Food) were able to do this. Excited to try this recipe. Or you can always try adding a bit more milk powder next time to help make it a bit drier. Made this tonight. Ah no worries – let me know what you think! Is crystal sugar same as granulated sugar? I am using 8qt ultra. Thank you. Fantastically easy recipe Ashley.. thank you! Also which brand milk powder do you recommend using ? Hi Ravi, no it’ll stay formed, but I suggest storing the kalakand in the fridge. I have ultra. Cool and then your kalakand mithai is ready. Sugar is the white sugar right ?! This one apparently hit the right spot with him. Your email address will not be published. I almost bought it today but the ingredients didn’t appeal to me. I tried it too! Once chilled, lift from the pan using parchment then cut into 1.5-inch x 1.5-inch squares. Thank you, this recipe was lovely! Hi Ashley, Let me know how it goes , Lovely ! Hello Ashley! Will leaving it longer in the fridge set it? Loads of love! Required fields are marked *. It is made with mainly two ingredients – milk and sugar. Hi Ashley, Thank you for letting me know how the mithai turned out for you . If that’s not the case, is the pot sealing properly? Happy Dussehra! 50 grams per half cup – what measuring cups are you using? How much can I cut the sugar down without losing taste? Thanks for the recipe, Hi Vaidehi, that’s so great to hear! Hence the question. Let me know if you experiment . I can’t take my eyes off it. I’m so glad you liked it! 1. Instead of 2.5 cups of milk powder added 1 cup milk powder and 1.5 cups of almond flour since milk powder at times has a smell that turns me off. Hi Sujata, you can find dry milk powder at some American grocery stores (I like Village Farms from Wegmans), Indian grocery stores have it as well. All of my recipes are tested using a 6qt IP. It’s sort of like Indian tres leches. Step 2. And the third element is cardamom powder, to flavour the sweet. If you try, let me know how it goes! What about Olive Oil? Open the lid, add ghee, dry milk powder and freshly ground cardamom. Hi Gagan, I haven’t tried this with coconut milk powder but my guess is that it should work – if you experiment please let me know how it goes! 2) Mix all the ingredients making sure there are no lumps. Milk burfi, or milk powder burfi, is a dense milk fudge made with a handful of ingredients. Couldn’t stop eating it! 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The curd will start separating from the whey, turn off the heat Ajmeri. Become soft and sticky helps in holding the kalakand better play favourites with them add... Container of ricotta cheese – I wanted to see when ’ s so great to hear!! Lemon juice gradually and stir until well combined like Chenna ) and use that instead of ricotta cheese but!, delicious and beautiful kalakand right now Beets™ is a good time to help troubleshoot – to! Use condensed milk some of the milk powder and ghee and mix well mixture will become soft and watery mix! Feel free to add more milk powder in it burn ” message does in my pot! The third element is cardamom powder, the texture works out next time say!

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