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So there is an easy way to do things and there is a not-so-easy way! Here we show you the easy way to make Kalakand! “Easy” because it has only 2 major ingredients AND ready to eat in under 2 hours and only 1 dish to clean, how can you go wrong with that? Try this mithai recipe for the festivals, holidays or as a hostess gift and you’ll have everyone licking their fingers! With Holi right around the corner and host of other festivals coming up, now is a perfect time to showcase your culinary skills.
Cook Time: 18 min
Prep Time: 5 min
Setting Time: 1 hr
Makes: 20 pcs (approx)
Ingredients:
Ricotta Cheese – 15 oz
Condensed Milk – 14 oz
Rose Water – 1/4 – 1/2 tsp (or 2-3 drops of Rose Essence)
Cardamom Powder – 1/4 tsp
Chopped Pistachios – 1/2 tbsp
Chopped almonds – 1/2 tbsp
Method:
1. In a microwave safe square or rectangle dish, mix the Ricotta Cheese and the Condensed Milk well.
2. Mash down all the lumps with a help of a whisk.
3. Cook in the microwave for 5 minutes uncovered.
4. Take out and mix well. Make sure that you loosen the edges.
5. Back in the microwave 3 more minutes, uncovered.
6. Take out and mix.
7. Microwave for 2 minutes, covered. Take out and mix.
8. Microwave for 2 minutes,cross covered, take out and mix.
9. Microwave for another 6 minutes, uncovered taking out and stirring every 2 minutes.
10.Once done, mix well.
11. Add in the Powdered Cardamom and Rose Syrup/Rose Essence and mix well again.
12. Press down and flatten the mixture.
13. Sprinkle chopped Pistachios and Almonds on top and press them down to help them stick.
14. Cover and allow to set either in the refrigerator for an hour or on the counter-top for a few hours.
15. Cut into desired shape and serve.
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Orkut
February 26th, 2010 at 3:29 am
Hi Hetal and Anuja,
The Kalakand looks really yummy.
I have another recipe that is very easy and tastes like Kalakand.
Here goes:
Take microwave safe bowl…put in one stick of unsalted butter. Microwave(mw)for 2 mins on high.
Take it out and add a can of condensed milk and mw it again for 2 mins on high.
Take out this mixture and add 1 1/2 cups of milk powder (carnation non fat dry milk). Mix it well. Add elaichi, saffron. Mix again. mw for 3 mins.
Take it out and sprinkle nuts of your choice. Refrigerate this for about 2 hours and take it out and cut into pieces.
Comes out very well..
Prathima.
[Reply]
hetal Reply:
February 26th, 2010 at 5:15 pm
Hi Prathima,
Thanks so much for your variation of Kalakand. I’m sure it’s fabulous!
[Reply]
Ruchi Reply:
September 17th, 2010 at 3:45 pm
Hi Hetal n Anuja….awesome recipe…Thanks a lot.Here in Germany, unlike Us n UK , are no indian mithayi stores…this will help me a lot.
But in German super markts, sweetend condense milk are not available…so at what point in this process can i add sugar.
Pls guide.
Thanks a ton!
Ruchi.
[Reply]
hetal Reply:
September 18th, 2010 at 2:27 pm
Hi Ruchi,
That is a tricky question. Condensed milk serves 2 purposes. It provides the sweetness and also the thickened, cooked down milk. This quick recipe requires the sweetened condensed milk for it to be quick. Otherwise, you’d have to use a different recipe. Sorry.
Anonymous Reply:
September 19th, 2010 at 8:30 pm
Thankyou so much Hetal for your quick reply.I explored the stores and have found sweetend condensed milk !! Cheers !!:)
May you keep spreading sweetness !!
Have a nice day!
Ruchi.
manpreet Reply:
February 11th, 2011 at 2:10 pm
hi ruchi
u can find sweet condensed milk in any german stores
for example in kaufland
as i live in germany as well
hope it helps u
sindhu Reply:
August 11th, 2012 at 12:51 pm
hey hi, i too live in germany… can u say where can i find this ricotta cheese and sweetened condensed milk in what names?
shamima Reply:
March 9th, 2010 at 10:08 pm
You can put all together microwave for 5 , 3 , 3 minutes . Every time take it out and mix it , but this looks better what hetal and anjula showed
[Reply]
kapsy Reply:
April 12th, 2010 at 12:39 pm
Hi Prathima,
thnx for the variation in the recipe…. actually i was looking for some recipe without Ricota cheese and i found urs… i have one query, can v use ghee instead of unsalted butter?… if yes how much should i use?…
[Reply]
Asha Reply:
November 26th, 2011 at 11:58 am
Hi,
prathima. thanks for the variation. Could you also please tell me the measurement for butter and condensed milk. I live in India and I dont get ricotta cheese here. Thanks.
[Reply]
tashu Reply:
March 22nd, 2012 at 4:12 am
hi pratima
thankx for ur variation of the recipe….i started out making kalakand with hetal’s microwave recipe but didnt have condensed milk…i followed all steps but the end result was my mixture was still watery then i found ur recipe and did the butter and milk powder step..added all together n my kalakand turned out awesum…..anyone out there who dodesnt hav condensed milk at home try this recipe!!!!!!!!!!!!!!!!!!!!!!
[Reply]
Swasti Reply:
November 7th, 2012 at 4:22 am
Hi we do noy have Carnation non fat dry milk so can we use the normal full cream milk powder for this recipe
[Reply]
hetal Reply:
November 8th, 2012 at 12:20 am
Hi Swasti,
We’re so sorry, but we have not tried this recipe with full fat milk powder. It should work but I would try on a small batch just to make sure.
[Reply]
February 26th, 2010 at 10:57 am
Hello Hetal & Anuja,
The Kalalkand looks great, can’t wait to make it. I have a question, where can you find Ricotta Cheese??
Thanks,
Jyotsna
[Reply]
hetal Reply:
February 26th, 2010 at 5:12 pm
Hi Jyotsana,
Ricotta cheese (in the US) is usually kept in the dairy case near the milk, cottage cheese, whipping cream, half & half, etc.
[Reply]
Anonymous Reply:
February 27th, 2010 at 1:19 pm
Thanks Hetal for this prompt reply. Yeah I got my answer forgot to mention in my question but I wanted to ask for US only. Will defiantly try this easy & delicious recipe within a day or two
.
[Reply]
February 26th, 2010 at 3:22 pm
Hi Hetal & Anuja,
Thanks for this easy n delicious dessert. just one question.. which variety of ricotta did you used?
thanks
[Reply]
hetal Reply:
February 26th, 2010 at 5:08 pm
Hi Shilpa,
We used the part skim variety.
[Reply]
February 26th, 2010 at 3:32 pm
Hi Hital and Anuja
Is this plain or sweet condensed milk? Does this recipe need sugar?
Many thanks
Shazia
[Reply]
hetal Reply:
February 26th, 2010 at 5:07 pm
Hi Shazia,
It is sweetened condensed milk…no additional sugar needed.
[Reply]
February 26th, 2010 at 4:09 pm
Dear Hetal and Anuja,
I’ve stopped using a microwave. Could I slow cook and periodically stir this in a toaster oven or even over the stove?
Never thought of using ricotta in Indian desserts. Bet this is lower calorie than regular kalakand.
Thanks!
Renu.
[Reply]
hetal Reply:
February 26th, 2010 at 5:02 pm
Hi Renu,
This mixture, when cooked on a stove, really splatters everywhere. Sometimes, little pieces fly off and land on your hands or arms causing burns. That’s why we opted for microwave cooking. We’ve never tried it in a regular oven.
[Reply]
Renu C Reply:
February 27th, 2010 at 2:54 am
Thanks for the warning Hetal. I will use a deep 6 quart Creuset pot then.
Your recipes are very easy to follow because the instructions are precise and clear. Also laying out the logistics specifying equipment and technique means we don’t have to figure out how to do things. You make excellent use of the video and written recipes would not be as helpful.
Most of all I love watching both of you in action. You are both delightful, charming and so smart. Love to watch your progress and growing popularity too.
Renu.
[Reply]
hetal Reply:
February 27th, 2010 at 3:04 pm
Thanks so much Renu – you made our day!
February 26th, 2010 at 5:26 pm
Where can we find warq ?
[Reply]
hetal Reply:
February 27th, 2010 at 12:42 am
Most people buy it from India though maybe some of the larger Indian grocery stores may carry it.
[Reply]
February 26th, 2010 at 6:06 pm
Hey Hetal & Anuja,
You guys are just awesome! Keep up the good work.
I have one question……..I have some cream cheese lying in my refrigerator and can I use that instead of the ricotta cheese? Thanks in advance.
[Reply]
hetal Reply:
February 26th, 2010 at 6:50 pm
No, cream cheese will not work in this recipe. Ricotta cheese does not melt into a gooey consistency like cream cheese. Have you seen the video for Fruit Tart? Perfect way to use up the cream cheese.
[Reply]
February 26th, 2010 at 7:05 pm
Dear Hetal and Anuja,
I’m not very fond of cooking but watching both of you cooking with so much passion has made me try some of your dishes. They come out wonderful. Thank you so much for your effort.
I have a suggestion – having some kind of Indian music in the background (instrumental) would really sound good. I’ve noticed there have been times when both of you are not talking and there is complete silence. The music will keep the continuity. Just a thought/suggestion. I do love the background setting.
Keep up the great work!
Thanks,
-Meeta
[Reply]
February 26th, 2010 at 8:36 pm
Hi,
Thanks for the wonderful & easy recipe. Can’t wait to try it out… Thanks again both of u
Keep up the good work !!
[Reply]
February 26th, 2010 at 8:58 pm
I want know can we use ricotta cheese as paneer or anyother cheese available in american store. I like you kalakand recipe. I tried they turn out so yummm all sold out in min.. thx
[Reply]
hetal Reply:
February 27th, 2010 at 12:54 am
Hi Simmy,
We’ve have not found a good substitute for paneer that is available in American grocery stores.
[Reply]
R Reply:
March 1st, 2010 at 5:07 pm
I heard some kind of cheese can be used for making rasmalai. Supposed to be easy and almost tastes the same. Is it ricotta cheese? Have you guys tried it? Thanks.
[Reply]
Sowmya Reply:
March 9th, 2010 at 8:43 pm
I have tried rasamali with ricotta cheese it tastes almost same as the traditional one.
I got the recipe from
http://dailygirlblog.blogspot.com/2006/09/rasmalai.html
Deepa Reply:
July 17th, 2010 at 3:30 pm
Ricotta cheese can be used instead of paneer. My relatives in Johannesburg, South africa use it in their cooking of curries.
thanks
[Reply]
February 26th, 2010 at 9:45 pm
oh my god…i cant wait to try it out….u both rock!!! I always wanted to try kalakand…but didnt have the confidence in making it from scratch…now I ur easy recipe!!
[Reply]
February 27th, 2010 at 2:52 am
hi i dont have microwear what is other opshan
[Reply]
hetal Reply:
February 27th, 2010 at 3:04 pm
You can make this on the stove top, but the mixture tends to splatter. It can cause burns on your hands and arms while stirring. You could possible wear kitchen mittens and try this.
[Reply]
February 27th, 2010 at 3:38 am
Did you know you can make Ricotta Cheese at home – same recipe as homemade paneer, except stop after draining it in a colander for a couple of hours. Store in the refrigerator upto 7 days. Can’t wait to try this recipe – sounds delicious.
[Reply]
February 27th, 2010 at 10:02 pm
hi hetal and anuja
reciepe is very nice but this ricotta cheese where can i get,as i live in spain,what is called?please help me.thnks.
[Reply]
hetal Reply:
March 1st, 2010 at 3:47 pm
Hi Ritu,
I’m not sure where in Spain you live, but have heard that tubs of Ricotta are available at most supermarkets and grocers or at delicatessens (charcuterias) in Barcelona.
[Reply]
February 28th, 2010 at 4:04 am
iam from india, i will not get ricotto cheese here. whay is the alternate for ricotto cheese?
[Reply]
hetal Reply:
March 1st, 2010 at 3:35 pm
Hi Nikila,
This is a shortcut recipe. The traditional recipe for kalakand is made with paneer that is cooked with reduced milk.
[Reply]
February 28th, 2010 at 4:05 am
can we substitue paneer for ricotta?
[Reply]
hetal Reply:
March 1st, 2010 at 3:33 pm
Hi Divya,
The traditional recipe for kalakand is made with paneer but it is cooked with reduced milk. You will not be able to substitute paneer in this recipe as there is no milk involved.
[Reply]
divya Reply:
March 5th, 2010 at 5:16 am
thanks for ur reply hetal—but i’m very disappointed that i will not be able to make this recipe—i have been following ur website from past 2 and half years and have tried all veg recipes—i think tis is the first one that i will not be making:-(
[Reply]
February 28th, 2010 at 4:51 pm
We can use any type cheese or ricotta onty
thanks
[Reply]
hetal Reply:
March 1st, 2010 at 3:09 pm
Hi Summuiya,
You have to use ricotta cheese because (like paneer) it doesn’t melt.
[Reply]
March 1st, 2010 at 5:53 pm
Thanks mam I was having exam so when i came to home i made this recipe I was ymmmy mam . thanks very very much.
[Reply]
March 1st, 2010 at 10:53 pm
I tried to make it…and it came out yumm….Its my sweet for Holi..Wish u guys a happy holi!!
[Reply]
March 2nd, 2010 at 4:55 pm
Hi,
i am a regular at your website for all my recepies..but this one was a hit amongst my friends..and it was so easy and quick to prepare that i made it twice in two days and all my friends are wondering as kalakand is a very time consuming recepie..thanks a lot for this greatt dessert:)
[Reply]
March 3rd, 2010 at 9:58 am
One request for you ladies. I m living in Europe. so it would be great if you can give measurement in grams also. it would be easier…
[Reply]
March 3rd, 2010 at 6:27 pm
Can I substitute evaporated milk for condensed milk.
is it the same or different.(condensed milk and evaporated milk)
[Reply]
hetal Reply:
March 3rd, 2010 at 8:15 pm
Hi Poorni,
Evaporated milk is not the same as condensed milk. Condensed milk is a lot thicker and also has the sugar already added in.
[Reply]
poorni Reply:
March 3rd, 2010 at 8:57 pm
thank u so much for a quick reply im pleased
[Reply]
March 3rd, 2010 at 6:28 pm
can anybody help me out in this please….
[Reply]
March 4th, 2010 at 3:14 am
Do we store kalakand in fridge? Whats shelf life?
[Reply]
hetal Reply:
March 4th, 2010 at 3:52 am
Hi Priyanka,
Yes, kalakand (or any milk based sweets) should be stored in an covered container in the fridge. It will remain fresh for about 1 week.
[Reply]
March 4th, 2010 at 4:30 pm
Hey Hetal,
Can we leave it outside on the shelf for a week too instead of storing in the refrigerator?
I’m trying to make it today
Thanks for so many wonderful recipes!
[Reply]
hetal Reply:
March 5th, 2010 at 7:46 pm
Hi Deepika,
You should always keep milk based sweets in the fridge.
[Reply]
Deepika Sachdeva Reply:
March 6th, 2010 at 2:20 am
Thanks for the reply Hetal…. It turned out really nice & my friends luved it too. Thnx again! Cheers!
[Reply]
March 4th, 2010 at 9:08 pm
Hi ladies
Firstly is this the same as burfee?
Secondly could you put the metric equivalent on your recipes it would save so much time.
Thanks this will be my first recipe I will be trying out. Fantastic site especially for people like me, non indian.
[Reply]
hetal Reply:
March 5th, 2010 at 7:47 pm
Hi Tina,
Some people call Kalakand “milk burfi”. We’ll make a conscious effort to give measurements in metric as well. Thanks.
[Reply]
March 5th, 2010 at 2:46 am
So today I tried this recipe.it was simply yummmmmy…i have a question..when I cut my burfi the bottom was little watery but he top looked perfect.is the liquid still not evaporated enough?Do I need to microwave it more at this point?
[Reply]
hetal Reply:
March 5th, 2010 at 7:49 pm
Hi Priyanka,
After the 18 mins, there was a little moisture at the bottom of our pan but after keeping it in the fridge for an hour, the moisture went away. If the moisture did not go away for you, then you should probably cook it a bit longer next time. Microwave powers are different for everyone so the time may vary. Our microwave is 11oo watts (fyi).
[Reply]
March 5th, 2010 at 4:40 am
Can cottage cheese be used instead of ricotta?
[Reply]
hetal Reply:
March 5th, 2010 at 7:50 pm
Hi Tina,
No, ricotta cheese does not melt when heated. Cottage cheese will make a mess if you heat it.
[Reply]
March 5th, 2010 at 10:17 pm
Hi Guys,
I love watching your videos- you must have fun doing them! I tried the Kalakund – At the first covered cooking stage it overflew (in spite of the cover) and made a big mess in the microwave! Then at the following uncovered stage it did that again… so I covered it with a paper towel – that helped. I suggest writing down the minutes and check them as you cook so you don’t forget at what stage you are. Mine for some reason, wasn’t as lumpy as yours. It tasted like mava penda.
Keep up the good work ladies!
[Reply]
March 5th, 2010 at 11:27 pm
Made it and it came out perfect and mine was not at all lumpy. Thanks for a wonderful site ladies
[Reply]
March 7th, 2010 at 3:21 pm
Do you guys have a recipe for Dhodha Burfee. Looked everywhere and can’t find it. Thanks.
[Reply]
hetal Reply:
March 7th, 2010 at 9:41 pm
No, but we will put it on our list to do. Thanks.
[Reply]
Anonymous Reply:
March 8th, 2010 at 12:08 am
Thank you so much Hetal. Always enjoy all your cooking videos and tips. You guys are the best. Looking forward to your video on Dhodha burfee.
[Reply]
March 7th, 2010 at 9:08 pm
HI HETAL N ANUJA,
I GOT THE RICOTTA CHEESE AND THIS RECIEPE REALLY WORKED OUT…………IT CAME OUT VERY DELICIOUS…….THANKS A LOT.
RITU.
KEEP IT UP GIRLS…………
[Reply]
March 8th, 2010 at 1:53 pm
Dear Hetal and Anuja !!
..I had it lot and forgot abt diet ..lol…
Your recipes are fantastic !!
How did you find kalakand recipe with Ricotta cheese ? Its so easy and result are wonderful…I made it yesterday and my husband didn’t believe that its home made kalakand
Very quick and smart way to make kalakand just like your kulfi recipe ..so impressed with ideas
[Reply]
March 9th, 2010 at 12:26 am
Hi Hetal,
You guys rock!!! I have tried the kalakand recipe and boy I feel like I can cook anything. Your procedures are so easy. Can you suggest if I can double the condensed milk measure so that kalakand comes out even sweeter(have a family with lots of sweet tooth) or is it going to mess up the recipe
[Reply]
hetal Reply:
March 9th, 2010 at 2:55 am
Hi Devi,
Glad you enjoyed the kalakand! If you want it sweeter, you can just add some sugar to the mixture before microwaving it. You do not need to add additional condensed milk.
[Reply]
March 12th, 2010 at 11:44 pm
Girls, loved the simplicity and taste of the kalakand. However have a problem – my kalakand was did not set well and hold it’s shape. It was rather crumbly. What’s the solution? Do I need to cook it for a shorter duration. My microwave is 1000 watt.
[Reply]
hetal Reply:
March 13th, 2010 at 7:45 pm
Hi Priya,
Our microwave is 1100 watts and after 18 mins, the kalakand still had just a bit of moisture left (which eventually disappeared when it was cooled). Did your’s have some moisture left or was it completely dry to begin with? If it was dry, you would have needed to cook it less, not more.
[Reply]
March 13th, 2010 at 4:43 pm
hi i was wondering if you know how to make rusgullas- indian sweet.
– thanks
[Reply]
hetal Reply:
March 13th, 2010 at 6:15 pm
We have a Ras Malai video you can see that will help you make rasgullas. Here is the link: http://showmethecurry.com/desserts/ras-malai-indian-dessert-recipe.html
[Reply]
March 14th, 2010 at 1:48 am
thanks for your help.
[Reply]
March 14th, 2010 at 11:24 am
i am having one recipe that made with coconut
take a jaggery 1/2 cup boil in water 1 cup
it should be dark brownish colour
and the sherred coconut and mix it
it should like doe
and of the heat let it cooldown for 30min
and make them ball
u have make and how it is
[Reply]
March 14th, 2010 at 11:25 am
sherred coconut 1 cup
[Reply]
March 15th, 2010 at 2:36 am
hi i just wanted to say that this recipie was Great.
thanks.
[Reply]
March 15th, 2010 at 3:11 am
hi hetal and anujua!!
i have watched videos of all vegetarian recipes, i love it…u guys show such easy repies… i have tried couple of them…i visit ur site everyday to check if there is new posting but it seems like u guys only post recipe a week….please post more desert and appetizers recipes.
[Reply]
March 15th, 2010 at 3:12 am
sorry anuja!! i misspelled ur name in previous post….sorry!
[Reply]
March 16th, 2010 at 7:16 pm
hi , i love ur all recipes .today first time i try kalakand for Gudipadva marathi new year…. and wow…. its really yummy and super easy .. thanks both of you …
[Reply]
March 19th, 2010 at 7:46 am
lovely dessert and I made this on stove top. Just a note of caution ,,,,cooking on low heat and constantly stirring avoids spluttering all over.
[Reply]
March 20th, 2010 at 3:25 am
Thanks a lot Hetal & Anuja for your super easy recipes. I’ve made this kalakand today. Its came out yammy.
I am a great fan of your recipes. Whenever I get time, I try your recipes for a variation.
Best wishes to both of you.
[Reply]
March 21st, 2010 at 6:44 pm
HI…THIS RECIPE WAS EXCELLENT…THANKS A BUNCHH =) KEEP UP THE GOOD WORK X
[Reply]
March 26th, 2010 at 5:13 pm
Hi Girls,
I have my maternal origin from Alwar in Rajasthan, India. Kalakand of ALWAR is very famous and naturally Its my favourite. But was just dying without having to eat it since a couple of years. Thanks a ton to both of you that you helped me taste it again. I was down the memory lane in my Childhood when I ate it after ages.
I tried it on Ram Navmi two days ago. It came out perfect, exactly like yours. And the taste is too original. No one could tell that its home made, it looked and tasted as if some HALWAI(professional cook) has prepared it. 5 stars to this sweet and both of you.
Have to say – “I love you both for this recipe.”
[Reply]
anuja Reply:
March 26th, 2010 at 8:11 pm
Hi Rohini,
Coming from you that’s a BIG compliment
Thank you!
[Reply]
March 26th, 2010 at 8:16 pm
Hi Anuja & Hetel,
If you find time could you please post Milk Khova using Ricotta Cheese.
I knew the traditional version of Milk Khova using Milk & yet tasty & time consuming too. I would really appreciate if you post it for us….pls.
Thanks in Advance.
-Shara
[Reply]
March 28th, 2010 at 10:22 am
Hi
i tried this with half the amount of ingredients. however i followed the same time for microwaving. while doing the step with the bowl covered, it got spilled all over in my microwave!!
half of it wwas spilled, anyways i carried on because it was ur recipe (if not for ur recipe, i wud have gt disappointed and thrown it)…but somehow i felt, its going to work…and yes, it was very gud….i just cooked it uncoevred all the way…..
and it was gud……
thanx for such an easy recipe!!
BTW, i no longer receive ur replies in my mailbox, though i enter my email address in every comment!!
[Reply]
anuja Reply:
March 29th, 2010 at 5:21 pm
Hi Lavi,
Unlike other styles of cooking (specially stove-top), microwave cooking is very different. Halving the recipe means you need to reduce the amount of time cooked. Than is why you had a spill…the heat was too intense for that little amount of food. Glad it all worked out well.
Regarding the technical issue, will look into it.
[Reply]
March 30th, 2010 at 6:20 pm
Hi didi,
Can you please make a video on the type of measurements you use. You can do it under tip Tuesday section. IT will be useful for ppl who don’t have those measuring cups like what we get in US.
Please take this suggestion. It is really needed..
Thanks,
Priya
[Reply]
anuja Reply:
April 1st, 2010 at 3:33 pm
Hi Priya,
That’s a great idea, we will look into doing it! Thanks for the feedback
[Reply]
March 31st, 2010 at 3:41 pm
Hey ladies, tries few of ur recipes n they were a hit. Just to bring a point to ur notice. Evaporated milk, condensed milk, ricotta chesse, microwave in evryhousehold in India are not easily available. Can you plz give the easy substitute of all these. Thanx!!!!!!!
[Reply]
anuja Reply:
April 1st, 2010 at 2:39 pm
Hi Vidhi,
Very good suggestion, we will work on it.
Thanks for your feedback
[Reply]
sia Reply:
October 19th, 2010 at 7:26 pm
In India you get good quality Paneer, Khoya, Malai wala doodh and at last but not least Amazing Kalakand by itself….
Its we poor people who need all these quick stuff in USA…You are lucky!!
Thanks to Anuja n Hetal for this.
[Reply]
April 2nd, 2010 at 3:42 am
hi i tried out this recipie but does the rose water make the burfi brown.
– thanks
[Reply]
anuja Reply:
April 2nd, 2010 at 12:29 pm
No, there are only a few drops of rose water/essence. It is the condensed milk that gives the burfi a beautiful color.
[Reply]
Anonymous Reply:
April 3rd, 2010 at 3:53 pm
ok thanks for ur help.
– thanks
[Reply]
Anonymous Reply:
April 5th, 2010 at 3:53 am
i did this recpie and my burfi turned out white but i still di use the condensed milk
April 3rd, 2010 at 6:21 pm
Recipe serves 4 to 6.
Ingredients:
•2 cup cool whip
•1/2 cup sour cream
•1/4 cup sugar
•1 mango peeled and diced
•1 orange sliced
•1/2 cup pineapple diced
•1/4 cup strawberries sliced
•1/4 cup grapes sliced
•1/2 banana sliced
•1 tablespoon crushed walnut
•1 tablespoon sliced or chopped almonds
•2 strawberry sliced for garnishing
Method:
1.In a chilled bowl mix cool whip, sour cream and sugar.
2.Fold all the fruits and nuts slowly into the cream.
3.Garnish with strawberries.
[Reply]
anuja Reply:
April 6th, 2010 at 4:13 am
Thanks for the fruit cream recipe! Thanks for sharing
[Reply]
April 5th, 2010 at 5:50 pm
Hi,
Thanks for this wonderful receipe. I tried it yesterday. It was great. once again thanks for sharing the great receipe.
Great Job!!!.
[Reply]
April 5th, 2010 at 7:36 pm
Hi Hetal,
Your Kalakand receipe is good. Made it but pieces were falling apart. Didn’t bind together well. I have 1000Watts microwave and had kept in fridge overnight. I cooked in microwave for 20 minutes following your receipe and it had moisture left after 20 minutes when i put in fridge to set. Can you help me please?
[Reply]
April 9th, 2010 at 2:02 am
Hi Hetal
I am yet to try this recipe but i ahve tasted this at a friends house.I want to know if i want to make this in larger quantity do i just double the ingredients and double the time or you have another shortcut that we can apply.Please let me know
Thanks
Priya
[Reply]
April 9th, 2010 at 9:04 pm
Hi Hetal, pls post the recipe for milk khova. I love milk khova. Please post it when you find time. thanks.
[Reply]
April 12th, 2010 at 8:39 am
Hi i stay in UK m not finding the Ricotta Cheese here please help me out is there any other name or wht is the other option??
[Reply]
anuja Reply:
April 14th, 2010 at 8:56 pm
Sorry, Usha! Don’t have a clue, maybe one of the viewers can pipe in and help out
[Reply]
April 13th, 2010 at 2:19 pm
Hi Hetal and Anuja,
Amazing recipe!! Thanks a bunch for all that you do
. I just wanted to add, I use a cookie turner for lifting sweets like these or dhokla, khaman, etc. I have “Cooking Concepts Cookie Turner Stainless Steel Wooden Kitchen Gadget New”. I got it from Dollar store. It makes it really easy to even lift a piece right from middle, after I cut them. Then sides get really easy.
Thanks.
[Reply]
anuja Reply:
April 14th, 2010 at 2:59 pm
Hi Newbee,
Great suggestion! Will make a note of that
[Reply]
April 13th, 2010 at 7:37 pm
Hello Hetal & Anuja, I made kalakand it was awesome.
If you find time please post the recipe for milk kova using ricotta cheese. I just wonder shall i follow the same method to make milk kova too ? Please reply.
I have the balance ricotta cheese in handy. Have to finish as soon. Pls do reply.
[Reply]
anuja Reply:
April 14th, 2010 at 1:29 pm
Hi Sahana,
We will put that in our list, thanks for you feedback.
[Reply]
April 15th, 2010 at 1:18 am
Hetal/Anuja,
I just made this recipe. It turned out so yummy.
I have a suggestion – Can you please change the ‘condensed milk’ in the recipe description to ‘sweetened condensed milk’. I had to search the comments to clarify if you used sweetened condensed milk. It would be easier if its in the recipe text.
Thanks for this super easy and wonderful recipe.
[Reply]
April 16th, 2010 at 7:02 pm
Hi guys!
You are both amazing! Not just amazing cooks but really good entertainers too, I have watched and used a lot of your videos and I can not tell you how much I appreciate your efforts! Thanks and keep adding the videos!
[Reply]
anuja Reply:
April 21st, 2010 at 4:44 am
Hi Minu,
Thank you so much…needless to say, we love to get compliments
Thanks for putting a smile on our faces
[Reply]
April 19th, 2010 at 10:01 pm
Hello Hetal & Anuja,
Thanks for sharing this amazing and quick recipe with us. I loved the dish where you made your kalakand. Can you let me know where you bought it? Is it available in your Online Store?
Thanks!
-Deepa
[Reply]
anuja Reply:
April 21st, 2010 at 3:29 am
Hi Deepa,
The brand is Corningware. We have had it for a while and don’t know if they still carry the design
Check it our online but the brand is available in stores like Walmart, Target etc.
Hope that helps
[Reply]
Deepa Reply:
April 21st, 2010 at 5:09 am
Thanks Anuja- that definitely helps! Your online store does’nt seem to carry this Corningware dish but I’ll definitely check out Target/Walmart/any Corningware outlet stores.
[Reply]
April 28th, 2010 at 3:43 pm
Hi anuja and hetal
I followed your suggestions for making the kalakhand in the microwave. I have to say it was definitely a breeze. I used the fat free condensed milk and it still came out excellent. Thank You so much. You both are truly an inspiration for a person like me who likes to collect and read cook books like they are fascinating novels. My husband and kids love it because they don’t mind becoming the guinea pigs for all my culinary adventures.
[Reply]
anuja Reply:
April 29th, 2010 at 5:07 am
Hi Minvas,
How wonderful and glad we could help! Good job training the husband and the kids
[Reply]
April 29th, 2010 at 6:04 am
Hi guys, loved ur microwave kalakand recipe. I have a question abt it. What is the shelf life for the kalakand prepared this way? I am asking because I have a party coming up next week and I am planning on making this as one of the dessets. The rest will be catered. The party is quite early, around 10 in the morning, so I was wondering if I could make the kalakand the previous night and serve it at the party the next day. As you know,it will not be in the refrigerator during the party. Should i refrigerate it overnight if I make it the previous night or will it be fine outside? Also, do you have any suggestions for simple and easy make ahead appetizers (indian) that I can make the previous night and serve them the next day for the party? Thanks in advance.
[Reply]
anuja Reply:
May 3rd, 2010 at 10:46 pm
Hi Sudha,
Don’t know how your comment/question went unanswered, sorry!
You can make it ahead and refrigerate it. It will stay good for a week or so. But serve at room temperature.
The chiwdas work out really well:
- http://showmethecurry.com/appetizers/poha-chivda-a-snack-a-perfect-snack.html
- http://cache.showmethecurry.com/vidimages/CerealChivda.jpg
Since the gathering is early morning and you are going for a full meal, make the appetizers light so everyone does not fill up
Have fun!
[Reply]
May 3rd, 2010 at 7:33 pm
Hi Hetal and Anuja
kalakand and rasmalai are my favourite dessert.i live in the UAE ( sharjah).I am not able to find ricotta cheese as i have surveyed almost all the main supermarkets out here.For the kalakand recipe can i add khoya instead of ricotta cheese?
i have tried out a lot of your recipes and my family loves it.i love your presentation skills and you both simply Rock!!Thanks for all the wonderful recipes.
[Reply]
anuja Reply:
May 3rd, 2010 at 7:38 pm
Well, Meeta, the original recipe does call for khoya but we have never tried it
You can try it but we would suggest making a smaller batch (pl. let us know how they turn out)
A word of caution – unlike stove-top cooking, in a microwave, half or double quantity does not mean half or double time -keep a close eye!
[Reply]
May 6th, 2010 at 6:00 am
Hi Meeta
I stay in Sharjah too and you should be able to find Ricotta cheese at Spinneys. I have seen it there.
Whenever I check showmethecurry website and I come across some ingredient that is not available at other supermarkets, I have always found it at Spinneys.
[Reply]
May 17th, 2010 at 4:05 am
Hi Hetal and Anuja
i made this kalakand today
came out really good
thank you
i just wanted to say that why dont you make a programme and present it to lifestyle food or any food channel
they will be very happy to produce you
so that you will be famous and earn lot of money
i dont know if you like this advise
its just that lot of people want to cook indian recipes but dont know how to cook.
[Reply]
hetal Reply:
May 17th, 2010 at 7:49 pm
Hi Namita,
Thanks…you’re so sweet. We are happy doing what we are doing right now. If the opportunity for something bigger comes along, we’ll have to think about it at that time.
[Reply]
May 20th, 2010 at 8:07 am
Hi Hetal and Anuja,
You guys are awesome. I visit your site quite often and tried many receipes. They are mind blowing, easy and at the same time delicious. Recently I tried your quick kalakand and fell in love with it but I noticed that even after microwaing it for almost 20min. there is lot of moisture in it. I drained it(about 2tbsp)and let it to set. They are lovely my husband and kids loved.
Request: Can you please give measurements in metric system and also the nutritional value(Calories) of the dish. It would be more helpful for people like me who diet concious.
thank you and keep rocking
[Reply]
June 8th, 2010 at 7:32 am
Hi Hetal/Anuja,
I tried this recipe, and the Kalakand Burfi came out really well. But, it turned out to be white in color. How did you achieve the brown?
[Reply]
anuja Reply:
July 8th, 2010 at 11:18 pm
Hi Anusha,
It is the regular store brand of Condensed Milk. Some of them have a darker color than others but taste is the same
[Reply]
June 30th, 2010 at 5:18 pm
what brand of condensed milk did u use? is it with brown sugar?
[Reply]
anuja Reply:
July 8th, 2010 at 11:17 pm
Hi Lovely,
It is the regular store brand of Condensed Milk. Some of them have a darker color than others but taste is the same
[Reply]
July 13th, 2010 at 6:39 am
Hi Guys,
Someone asked about ricotta in the UK. Sainsburys and Tesco should carry it. They both carry their own store brand of ricotta as well. Hope that helps.Sorry I didn’t notice the post for so long.
[Reply]
July 27th, 2010 at 7:53 pm
Hi Hetal and Anuja
The Kalakand recipe turnes out absolutely wonderful . My daughther loved it !!!
Thanks and keep the good work coming .
Priyanka
[Reply]
August 4th, 2010 at 5:09 pm
Can I substitute whipping cream for condensed milk.
is it the same or different.
[Reply]
August 15th, 2010 at 11:00 pm
Hi Hatel and Anuja,
I love your recipes. I made Kalakand couple of times and everyone loved it. Its an awesome recipe. Somehow every time the bottom layer was moist/ wet even when I let it dry at room temp or used wax paper sheet at the bottom. Any suggestions?
Anu
[Reply]
anuja Reply:
August 17th, 2010 at 6:01 pm
Hi Anu,
There may be a variation in the microwave, try cooking the mixture just a little longer so it looses a little more moisture. Hope that helps.
[Reply]
August 26th, 2010 at 8:06 pm
Hi Hetal and Anuja,
This is an amazing recipe. It is so easy, quick and very tasty… For the first time, I tried preparing Kalakand last weekend for my guests . It turned out really good.
All my guests, my hubby and myself liked it so much.They could not believe its homemade.
Thank you so much for posting yummy recipes.
Regards
Ramya
[Reply]
August 27th, 2010 at 9:03 pm
is it good
[Reply]
August 31st, 2010 at 12:27 pm
You both are an inspiration for us women. Your style (both….cooking n dressing
) ) is fantastic. I like the way you color co-ordinate your outfits for the videos. You girls have cool choice. I find your recipes very easy to follow. But I feel esp. when you feature desserts videos….you should also specify the instructions as to how to serve them, how to store them, how long they will stay good….etc., etc., in the video itself because I highly doubt if any of us read the recipe….coz your video says it all….and we actually want to see you girls….it’s fun that way …not the reading part…well may be it’s just me. On serious note I really think it’s necessary coz some us really don’t know these things. I am going to try them for my husband’s aunt and prove myself. hopefully????
keep up the good work and I personally admire your efficiency in replying to the viewer comments on smtc.com and youtube.
Thanks a lot…you have made us SURVIVORS in THE KITCHEN.
[Reply]
anuja Reply:
September 1st, 2010 at 3:11 pm
Hi Preeti,
Excellent suggestions, will keep them in mind and try and implement them
Thanks for your feedback
[Reply]
September 12th, 2010 at 8:32 pm
Hello sister,s I make today ouick kalakand to in microwave it is very nice , good test, very sweet,can told me ricotta cheez we can made pada? how to make with ricotta cheez.
[Reply]
September 12th, 2010 at 8:35 pm
hello sister,s , How to make with ricotta cheez if we make pada or i want use ricotta cheez for pada, can you give me recipe please, thank you
[Reply]
October 12th, 2010 at 1:34 am
I tried this recipe….awesome. Both of you are amazing at your demonstration and building the convenience into the cooking. The kalakand came out great…impressed some hard-to-please people !
Need your help with one issue…the kalakand squares were too soft and kept breaking ….should I have microwaved it to be a bit dryer?
[Reply]
October 19th, 2010 at 7:29 pm
I make a recipie wth Ricotta cheese…Condensed Mlk…Evaporated Milk and Canned Pineapple pieces. Mix them all and keep them in conventional over for about 35 to 40 minutes to bake.
It tastes yum!
[Reply]
hetal Reply:
October 22nd, 2010 at 2:59 pm
Wow Sia! That sounds yummy! Thanks for sharing.
[Reply]
October 21st, 2010 at 10:39 pm
Hi…
Can I use homemade ricotta cheese which can be done via microwave…(Combine 1 litre of fresh cow milk + 1 cup of strained yogurt cream cheese + 2 tblspoons of lemon juice and put in microwave…heat the mixture to curdle and get ricotta cheese…by separating it from the whey… and hang it in muslin cloth and refrigerate overnight…). And, the next day, we can use this firm and crumbly ricotta along with condensed milk, etc…for this recipe – Kalakand…Right?? Am I on right track?? Please advise me..
And, yes…can you tell me something that after refrigerating the recipe in what way should I do to preserve it? In refrigerator?? For how many days??? What is the life time of this recipe? Please tell me…
[Reply]
hetal Reply:
October 22nd, 2010 at 3:11 pm
Once again Hrehaana, it is difficult to see if a recipe will work until you actually try it out. We always come up with recipes, like you, however, we have to try them out to see if they will work. Sometimes, they work, but many times they don’t so we have to start over or make adjustments. This kalakand should be kept in the refrigerator. It will remain fresh up to a week.
[Reply]
November 4th, 2010 at 5:02 am
Hi Hetal and anuja is it just condensed milk or Sweetend condensed milk
[Reply]
hetal Reply:
November 4th, 2010 at 8:09 pm
Hi Opal,
It is sweetened condensed milk.
[Reply]
November 9th, 2010 at 1:10 am
Hi Ladies,
I made this for Diwali and everyoe LOVED it! Thank you for this awesome, easy recipe.
[Reply]
November 12th, 2010 at 4:41 am
Hi Hetal,
I came to India for a vacation,I want to try the recipe at home foe my parents.So I want to know whether there is any substitute for ricotta cheese.please reply,Thanks in advance.
[Reply]
hetal Reply:
November 16th, 2010 at 4:04 am
Hi Rohini,
Paneer would be the best substitute however we have not tried it with this recipe so cannot say exactly everything else will work right…sorry.
[Reply]
November 14th, 2010 at 6:13 am
Hi H & A,
I want to make this recipe but was wondering if I can skip rose water?
Thanks
- Urvi
[Reply]
hetal Reply:
November 16th, 2010 at 3:13 am
Hi Urvi,
Yes, if you don’t have it or do not like it, you can definitely skip it.
[Reply]
November 29th, 2010 at 8:54 am
Hi Hetal & Anuja,
First of all, thanks to both of u for doing a great job here. you guys cook amazing recipes and turns out really well when i try it myself.
Can you tell me what vessels are better to get from india to US that may not be readily available out there? and what brand of pans / kadhais do u use in ur videos?
[Reply]
hetal Reply:
November 29th, 2010 at 10:28 pm
Hi Suwarna,
Many of the things available in India are now available here in the US. They are a little more expensive, however, with the limited baggage allowance on most airlines, it doesn’t make sense to carry it all the way from India. If weight was not an issue, Futura makes a line of hard anodized cookware that is really good. Of course a cast iron dosa tawa is a good item to bring. Most of the time, in our videos, we use a wok style pan from Bed Bath & Beyond.
[Reply]
Suwarna Reply:
December 1st, 2010 at 4:02 pm
Thanks Hetal,
i will definately get these 2 things when i come there.
I will be making 2 trips in the next 2 months so baggage allowance is not much of an issue.
Is there anything else u suggest to get from here. Appreciate your help a lot.
[Reply]
hetal Reply:
December 1st, 2010 at 5:53 pm
Hi Suwarna,
If you have the room, definitely pick up some nice insulated containers. They are amazing for keeping chapatis nice and hot and also for things like idli.
December 8th, 2010 at 12:37 am
Hi,
I made kalakand today and it was so delicious that I am planning to make it for a party this weekend. Can I double the ingredients and if so, do I have to increase the cooking time.
Thank you.
[Reply]
hetal Reply:
December 10th, 2010 at 5:03 pm
Hi Lakshmi,
Microwaves are kind of tricky when it comes to doubling batches. Unfortunately we have not tried a double batch so don’t know an exact time. However, it will be longer. Sorry.
[Reply]
January 7th, 2011 at 9:20 pm
hi hetal and anuja your recipe are absatlutly midblowing. i have mostly seen all of them and i do fillow them. for all my dishes i use this website becasue it is just the best and the quickest and simplist recipes. your my no1 chefs, thank you for all your hard work.
[Reply]
anuja Reply:
January 8th, 2011 at 3:20 pm
Hi Sonia,
Thank you so much for the wonderful compliments and we are so glad you find SMTC useful!
[Reply]
January 12th, 2011 at 12:13 am
Hi to Hetal and Anuja.
Every tuesday i do fasting of ganesh ji, i watched this video and thought this will be the great “prashad”,i bought all the ingredients from the market and were easily available here in London. My mixture was more liquidy than that of yours and in 3rd step which was zigzag covered style,all of my mixture came out of the dish,it was really a mess.my mixture went to 1/4 in the bowl… but still i tried it and came out really good but again i couldnot cut it because oit was really soft like rabadi or halwa.. it was really tasty and good quick receipe for busy students..
[Reply]
Anonymous Reply:
January 18th, 2011 at 12:11 am
no reply from hetal and anuja…
[Reply]
anuja Reply:
January 21st, 2011 at 10:23 pm
Hi Kirti,
Sorry about the late response
Unfortunately, we don’t know what to say – if you followed the recipe to the ‘T’ – the measurements, the directions…
The only thing we can say is that maybe the microwave is of a lower power and maybe try adding a little less condensed milk so there is less liquid…
Hope we can find a solution
[Reply]
January 24th, 2011 at 2:20 am
Hi Hetal/Anuja,
I made this today and it came out really well. Thanks a lot!!
I have a bottle of honey but dont know what to do with it. Please suggest me a way of using it.
Thanks,
Padma
[Reply]
February 7th, 2011 at 6:11 pm
hi hetal/anuja
tried this recipe while ago and turned out awesome, at that time i got ricotta cheese, no added salt version.
but this time i could not find the no added salt version
my question is can we make this even with the ricotta which has salt in this. as having salt in a dessert may change its taste. plaese reply ASAP. i need to make it tonight for the party.
thx
swetha.
[Reply]
anuja Reply:
February 7th, 2011 at 6:54 pm
Hi Swetha,
Ricotta Cheese usually has a little salt in it and it says so in the ingredients. So we think it should be ok.
[Reply]
swetha Reply:
February 7th, 2011 at 9:12 pm
thank you for such a quick reply
[Reply]
anuja Reply:
February 7th, 2011 at 9:28 pm
Chaitali Reply:
May 3rd, 2011 at 9:09 pm
HI Hetal and Anuja
I love your kalaknd recipe. I tried yesterday and it came out very delicious. Thanks for the recipe.
Chaitali
[Reply]
hetal Reply:
May 4th, 2011 at 9:51 pm
Hi Chaitali,
Thanks for the feedback! Glad you enjoyed it!
February 17th, 2011 at 10:07 pm
Hi Hetal/anuja..
I prepared it and it turned out good. But i clnt cut it into pieces, why did that happen ? and it was too too too sweet. Where as i luv sweets but i also found it so sweet.
Actually while buying the Ricotta cheese i saw a variety/types of them. I just picked up any , which is the right one for this receipe.
Please suggest.
[Reply]
February 22nd, 2011 at 7:33 pm
hello ladies,
i tried this out yesterday… it was “Aawesome” (as rachel ray says it
)…
thank u.
[Reply]
February 23rd, 2011 at 4:03 am
where I will get condensed milk
[Reply]
March 28th, 2011 at 6:01 pm
Hi Hetal and Anuja!
Thanks for the great reciepe !
[Reply]
anuja Reply:
March 28th, 2011 at 10:18 pm
You are welcome
[Reply]
May 2nd, 2011 at 3:34 pm
hi
anuja jee!
i bought cottage cheese insted of recoto
and is 500g=to15oz tnx
[Reply]
anuja Reply:
May 2nd, 2011 at 9:53 pm
Hi Akam,
Unfortunately, they are 2 very different products
Cottage Cheese is a great source of Protein so I would just add it into chapatis and knead it…
[Reply]
May 14th, 2011 at 8:56 pm
Dear Ladies:
Great recipe. For all the low carb dieters and diebetic folks, I made this recipe using non fat ricotta cheese and unsweetened evaporated milk to which I added 1/2 cup of non fat milk powder to thicken the blend somewhat. I added splenda (to taste) towards the last 2 minute microwave cooking cycle.
Just turned out fabulous – with negligible carbohydrate count, no sugar and safe for diabetics!
[Reply]
hetal Reply:
May 15th, 2011 at 2:34 pm
Wow Naresh! What a fantastic recipe substitution for diabetics! Thanks so much…we’re sure it will be beneficial to many others.
[Reply]
May 19th, 2011 at 9:06 pm
Naresh,
Great low fat and diabetic recipe. Did pieces fall apart? i had this problem with the original receipe. thank you
[Reply]
Naresh Reply:
May 21st, 2011 at 5:39 am
No – the pieces stayed firm because of the added dry milk powder. The recipe was a hit and tasted even better after refrigeration for a couple of days..
[Reply]
May 26th, 2011 at 6:06 pm
Thank you Naresh. It was very good information. I will try probably this weekend and let you know. Thanks again!
[Reply]
June 7th, 2011 at 11:41 pm
Hi Hetal / Anuja…
Actually while buying the Ricotta cheese i saw a variety/types of them. Which is the right one for this receipe.
Please suggest.
[Reply]
hetal Reply:
June 16th, 2011 at 2:44 pm
Hi Meeta,
Either the full fat or the part skim work well.
[Reply]
Meeta Reply:
June 27th, 2011 at 11:49 pm
There were different names(Categories) of Ricotta cheese…so among that which one shall I buy…
Regards,
meeta
[Reply]
June 27th, 2011 at 11:47 pm
Hi Hetal / Anuja…
Can you please tell me which Ricotta Cheese to use in this recipe..bec. I saw many different types of Ricotta Cheese in all the diff. stores…
Regards,
Meeta
[Reply]
hetal Reply:
June 28th, 2011 at 5:04 pm
Hi Meeta,
Either the whole milk or part skim works well in this recipe.
[Reply]
July 7th, 2011 at 1:38 am
hello hetal i tried ur peda recipes two time.first time it looks nice and second time i don’t know what happen i get nothing,it was like rubber.please help
[Reply]
hetal Reply:
July 8th, 2011 at 4:24 pm
Hi Ann,
Sorry, I am stumped…especially if the recipe worked the first time. Maybe it cooked too long?
[Reply]
July 13th, 2011 at 7:03 pm
Hi
Thanks for the great recipe! I have one problem my kalakand is still very soft. Do I need to leave it in the fridge for a longer time? Has been in there for 4 hours.
Looking forward to your reply.
Best Regards,
Caren
[Reply]
hetal Reply:
July 13th, 2011 at 11:29 pm
Hi Caren,
Usually 4 hours should be enough…wondering if the power on your microwave is less than ours and it did not burn off enough of the moisture. You may be able to salvage it by blotting it with some paper towels and trying to chill it once again.
[Reply]
Caren Reply:
July 14th, 2011 at 6:42 am
Thanks for the tip!
Keep those great recipes coming!
[Reply]
July 15th, 2011 at 4:46 am
hawww jii…..it was sooo good just like an indian sweet shop..hats off to u ladies…….lovely work………….
[Reply]
hetal Reply:
July 17th, 2011 at 12:23 am
Thank you Manupriya! Glad you enjoyed it!
[Reply]
July 25th, 2011 at 11:10 pm
Dear Hetal and Anuja: I tried this recipe yesterday and absolutely loved it!
You guys have turned a “bookworm” like me into a cook. And, I absolutely love cooking now. Your recipes are perfect, and your perky personalities and your love for cooking just adds to your cooking videos!
Keep up the good work.
Love,
Amita
[Reply]
hetal Reply:
July 26th, 2011 at 1:45 pm
Thanks so much Amita!
[Reply]
July 29th, 2011 at 5:10 pm
Hi Anuja and Hetal,
I have started exploring the cook in me after seeing your show recently.My family is very happy and thankful to you because they are getting varieties to eat now a days. Keep rocking.
Now as i am going to prepare Kalakand sweet, I have a doubt if Monterey Jack Cheese can be used instead of Ricotta cheese as i have it at home and don’t know what to do with it??!!
Thanks
Saabah
[Reply]
hetal Reply:
August 2nd, 2011 at 1:26 pm
Hi Saabah,
No, Monterey Jack cheese cannot be used for this recipe. Ricotta cheese does not become gooey when heated. Maybe you can try some of our Mexican recipes to use up that cheese. Look here: http://showmethecurry.com/category/fusion
[Reply]
Saabah Reply:
August 9th, 2011 at 12:51 am
Thanks a lot Hetal. I will try them soon !!
[Reply]
August 23rd, 2011 at 1:49 am
I tried this recipe..it was awesome..What is the shelf life of this burfi
[Reply]
hetal Reply:
August 29th, 2011 at 3:46 pm
Hi Suni,
It will stay fresh in the fridge for about 1 week.
[Reply]
September 2nd, 2011 at 3:40 pm
Hi Hetal & Anuja,
I have been a staunch follower of your recipes, and all of them have come out very well. Kalakand too.
A tip (to fellow followers): When making large batches of kalakand, it is hard to follow these same instructions. I doubled the quantity to make a large batch, but it took much longer than twice the time, and at one point, I had lost hope because the moisture was not evaporating at all! So I ended up making several small batches. Hetal/Anuja – any tips/workaround for this?
[Reply]
hetal Reply:
September 8th, 2011 at 8:29 pm
Hi Shubha,
Using the microwave and increasing batch size is always tricky. It should help to use a bigger (wider/flatter) dish than one that is just larger.
[Reply]
September 5th, 2011 at 3:29 am
Hi Anuj and Hetal,
Have u tried to cook ricotta first to evaporate the moisture and then add condensed milk – will that save time?
[Reply]
hetal Reply:
September 8th, 2011 at 8:54 pm
Hi Ritika,
No, sorry, we have not tried it that way.
[Reply]
October 1st, 2011 at 4:16 pm
Hi
can u please tell me if I can double the quantity of ingredients to make more of the kalakand??
[Reply]
hetal Reply:
October 3rd, 2011 at 3:12 pm
Hi Chandra,
You can double the ingredients, but the cooking time will be very different. Also, you would need a wider pan, not just deeper.
[Reply]
October 25th, 2011 at 10:05 pm
Excellent work.
Many thanks for posting this.
[Reply]
October 28th, 2011 at 3:37 am
Thanks Hetal and Anuja for this easy recipe. I tried it with fat free condensed milk for this Diwali and it turned out so delicious. Do you think the low fat or part skim ricotta cheese will work for this recipe???
Wishing you both and your families a Very Happy Diwali & a Prosperous New Year!!!
[Reply]
hetal Reply:
November 3rd, 2011 at 10:33 pm
Hi Sapna,
So glad you enjoyed the kalakand…that too with fat free cond. milk! Honestly, we never notice much difference between the full fat and part skim ricotta cheeses. It should work fine for this recipe. Happy New Year to you as well!
[Reply]
November 10th, 2011 at 9:46 pm
Hi Hetal and Anuja!
Wish you both a very happy Diwali.
I tried the Kalakand for Diwali and it came out to be very very delicious!! My husband just loved it:)
I tried this with fat free ricotta cheese..
Thanks a lot for such nice recipe
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January 28th, 2012 at 7:33 am
Hi Hetal and Anuja,
Just tried this recipe a few hours ago, turned out to be fabulous!
I didn’t have rose water so I used a very small drop of vanilla essence in place of it and it tastes wonderful.
Cheers,
Madhu
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February 3rd, 2012 at 5:39 pm
My wife made this yesterday, it was awesome. Thanks.
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February 9th, 2012 at 6:47 pm
[...] http://showmethecurry.com/desserts/quick-kalakand.html [...]
February 14th, 2012 at 9:57 pm
Hi Hetal and Anuja,
I made this recipe at home 2 days ago and still it has not yet dried up it is sticky and looks like custard with pistachio,almonds on top.In my country(UK)you can not get things like 15oz how do you know because my Ricotta Cheese was 250grams?Did it turn custardy colour because of the amount of Ricotta Cheese I used?Or because I missed out Rose water and cardamom powder(I couldn’t find these in stores)!
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hetal Reply:
February 24th, 2012 at 6:58 pm
Hi A.Khan,
If you search online, you can find a conversion calculator that tells you the conversions between measurements. The ricotta cheese does become a little yellowish when cooked so that is okay. Sometimes, the power level of different microwaves vary so you may have had to cook it longer to help it set.
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February 23rd, 2012 at 11:00 pm
Would the fat free versions of ricotta and condensed milk work without sacrificing too much on taste?
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hetal Reply:
February 24th, 2012 at 8:23 pm
Sorry Neeta,
We have not tried the fat free version of this recipe. If you decide to try it, we would love to get your feedback.
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Mausumi Reply:
March 25th, 2012 at 11:39 pm
This is a great recipe for kalakad – I used to use a more complicated one and this one produces better results so much faster. Thanks a lot.
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March 16th, 2012 at 6:58 pm
Hey,
I tried to make kalakand and it turns so well, u both are gr8 cook. God bless u both. I also add some ssffron in it for aroma and its very nice.
Thank you
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April 3rd, 2012 at 12:07 am
Hi Anuja and Hetal,
I tried this recipe today and it came out really great. Thank you so much for this quick, easy, and wonderful recipe.
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April 24th, 2012 at 4:31 pm
Hi Anuja and Hetal,
I am a bachelore and awful cook, now stuck alone in germany. Please help me with some real quick and fast breakfast (I appreacite if it is enrich with protein).
Its been months having butter and bread and oats, cornsflakes. Please provide vegeterian recipes.
Thank you
Pravin
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hetal Reply:
April 30th, 2012 at 9:43 pm
Hi Pravin,
Not sure if you are a pure vegetarian or if you eat eggs. Its hard to get protein in breakfast without eggs. Here are some ideas: Eggless French Toast, Mushrooms on Toast, Suji Upma, Poha, Breakfast Burritos, Egg Bhurji and Savory Oat Muffins (Upma on the Go). Just use the search bar on our home page to find these recipes.
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Lalitha Sundararajan Reply:
December 21st, 2012 at 8:36 pm
Hi Pravin,
I want to know: Tofu (which is soybean curd/cheese) is available in Germany? Usually it is sold in oriental section of a grocery store immersed in water in a plastic tub. If it is available, please let me know I will send a recipe for scrambled tofu. It only takes 10 to 12 minutes to prepare.
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June 27th, 2012 at 2:15 am
It really good
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August 20th, 2012 at 4:57 pm
Hi Hetal & Anuja,
Thanks for this great recipe.. It came out really well and so easy to make. I am pregnant and in UK and had a craving to eat this sweet..
Thank u both very for all the tips and other recipes.. They definitely have enriched my cooking. God Bless.. Keep up the good work!
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hetal Reply:
August 24th, 2012 at 2:17 am
Thanks Kavita! All the best for a healthy, happy baby
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November 8th, 2012 at 9:14 pm
Hi,
I tried it it was tasting Great, but the consistency
was not like yours. It was thick like Kheer.
What cld be the reason ? Microwave low power or the Particular type of Ricotta Cheese is needed ?
Please suggest correction needed.
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hetal Reply:
November 14th, 2012 at 8:14 pm
Hi Meeta,
My guess is that your microwave power is not as high as our’s. You may have to cook it longer for the moisture to evaporate.
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November 12th, 2012 at 8:55 pm
Hi Anuja and Hetal,wish you and your families a very Happy Deepavali.
I just finished making a batch of the kalakand.I was so thrilled that it turned out exactly the way it did in your recipe and tastes so good.I am ready for our neighborhood diwali mithai exchange with a few other mithaiis thrown in.Thank you guys so much.
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November 13th, 2012 at 8:11 pm
Hi Anuja and Hetal,
Thank you for such a delicious looking recipe. Do you use full milk ricotta for this or a skim or low fat ricotta? I was afraid it might make a difference in taste or consistency. Thanks so much.
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hetal Reply:
November 14th, 2012 at 3:49 pm
Hi Judy,
We have tried it with full milk and low fat ricotta cheese but not with the skim. The texture is pretty similar for either one.
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November 19th, 2012 at 8:15 pm
Tried this recipe yday & it was super delicious… n most imp so easy & quick..thanks
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December 24th, 2012 at 3:14 pm
Hi H n A,
thank u so much for the recipe. it turned out excellent. if i double or triple the recipe does the cooking time goes up as well? thanks a lot
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hetal Reply:
January 8th, 2013 at 5:10 pm
Hi Ami,
Yes, the cooking time will be different. Microwave are funny things when it comes to quantity.
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