Ooey,Gooey sweet

After eating a spicy food like my Jalapeno poppers, I definitely need to cool my tongue with little sugar. What about you my reader you do the same? Well, as I said before we don’t have a sweet tooth.
Sweets are rarely ventured in my kitchen. I can say probably every Diwali! I don’t remember enjoying any Indian sweet or mittai from my childhood. Even my son and hubby share the same taste. Except only few Bengal sweets remain my favorite like the Kalakand.

Kalakand is milk based sweet made with fresh paneer (cottage cheese), can I say a cousin of milk Kova( Paalkova)! May be Paalkova doesn’t have any shape but the kalakand comes in square shape toped with pistachio nuts, just a feast for your eyes!
Well, I don’t have any intention of throwing a debate, which sweet is best . Simply I just want to indulge without any reason this sweet.

Of course the recipe is picked from Bong Mom’s cookbook. Only few ingredients are involved and made in microwave. I made in microwave once and the second time (yes, this sweeet never let me down) I prepared over the stovetop and the ricotta cheese is replaced by fresh paneer.

Important note: The essence is 1:1 ratio. Use the condensed milk can as a mesurement ustensil and stuff the empty can with ricotta cheese or fresh paneer!

Cooking method for Microwave
Time in microwave: 15 min or less

Ingredients:

Sweetened condensed milk: 1 can
Ricotta cheese or Fresh paneer: 1 tub (15 0z)
Green Cardamom: 5 pods unshelled & powdered
Unsalted Pistachio: 6 or 7 sliced into small pieces (decorating)

Method in microwave

Grease a square glass microwave pan.
Pour the condensed milk first.
Stuff the empty can with ricotta cheese- add the green cardamom powder.
Mix well and put in microwave.
Cook ON HIGH for 5 minutes. Watch out the mixture could boil so mix time to time with a wooden spoon.
Always keep an eye and cook another 7 to 10 min, it really depend of your microwave WATTS.
So when the mixture is started to thicken stop the cooking process and top with nuts. Let it cool and make a slice with greased knive.

Note: It may look thick when u cut it but will be moist inside or sticky , I think that is normal. Even Sandeepa mentioned on her post. Well when it taste heaven I don’t bother about shape :)

This Kalakand is made with paneer and over stovetop


Stovetop method cooking –I used homemade fresh paneer.
Cooking time in stovetop: 7 to 10 min (depend how much the paneer has moisture)

Ratio is 1:1
Follow the same ingredients list or replace ricotta with fresh paneer.

Make the fresh paneer and hang it for 30 min . U don't need to hang it for a long time, because the moisture will evaporate in cooking process.
Cook in nonstick pan and when the mixture starts to thick pour in greased square pan. Top with nuts and cut into square later when the mixture is cooled.


Third version with Non-fat evaporated milk (like me for those who want to control the sweet level)

Try with non-fat evaporated milk , use only 3/4 of can (it is very liquidy compare to condensed milk) use one cup of paneer and 1/4 sugar (that is my sweet level) It may take few more min to reduce to thick consistency.



I want to say CHEESE in a sweet way to my Dear Sri. She is Hosting MBP- cheese, originated by coffee. So hurry up guys, it is a cheesy event which everyone loves it! Let her prove that we can give a Gooey cheeesssssssssee pose for her event :)

Thanks Curry Leaf to mentionning SWC- Bengal hosted by Laksmi at Taste of mysore. My kalakand is reaching her Bengal event

Wish everyone a Great weekend!