Milk cake

This is a homemade version of a popular Indian dessert called "Kalakand". It looks different in the stores, not yellow, creamy with a dark brown bottom. I guess if you cooked it longer and tried to almost burn the bottom and didnt add any saffron you might get close but I have never tried. This is such a quick, easy and not so unhealthy dessert, and did I mention - scrumptious! Its a hit with all palettes.

1 lb of low fat ricotta
3/4 cup of milk powder (low fat)
3/4 cup sugar
few saffron strands (5-6.. the more the better)
4-5 cardamons freshly ground up
1 cup almond, pistachio mixture finely chopped

Mix all the above ingredients in a flat microwavable container. You can substitute the nuts mixture for all pistachios if you like. Microwave without lid for 5 minutes, stir and microwave again. Repeat this till the moisture reduces. I typically repeat this cycle 4-5 times totaling 25 minutes cook time approximately. Now evenly press down contents and polish the surface with a few drops of ghee (clarified butter). Refrigerate for a couple hours before you slice it up into pieces. This quantity should get you 12-15 pieces.


Veggie Belly December 11, 2009  

I love your idea of using low fat ricotta. Delicious!

Post a Comment

  © Blogger templates Newspaper III by 2008

Back to TOP