Kalakand is a popular and delicious Indian dessert. It is wonderfully soft and moist and has a lovely grainy texture, which makes it really moreish.
In the traditional method, fresh cottage cheese is combined with whole-milk and sugar, and then cooked, stirring continuously, in a heavy bottomed pan until it thickens to a semi-solid consistency. The method is time-consuming. However, there is a quicker and easier way of making it in a microwave, as given in this recipe, and the result is as delicious as the traditional one. This recipe can be halved, if desired.
Makes 24 square pieces
2 X 397g tin of condensed milk
1 cup/130g skimmed milk powder
¼ cup/60ml thick plain yoghurt
3 tablespoons Ghee or unsalted butter
½ teaspoon ground green cardamom
2 tablespoons coarsely chopped roasted pistachio nuts, for garnish
1. Whisk together the condensed milk, milk powder, yoghurt, and Ghee or butter in a rectangular microwave-safe bowl to make a smooth paste.
2. Microwave on high for 4 to 5 minutes, or until the mixture begins to boil and rise to the top of the bowl. Take the bowl out of the microwave carefully and stir the contents thoroughly.
3. Return the bowl to the microwave and continue to cook the mixture on high for 4 to 5 minutes, or until its colour changes to brown, stirring the mixture as and when it looks like it might boil over. Keep a careful watch on the food until it’s done.
4. Stir in the cardamom. Level the surface of the mixture lightly with a spatula, sprinkle over the pistachios and let rest for 10 minutes. Cut the sweet into 1½-inch (4-cm) square pieces.
5. Serve warm or at room temperature.