Kalakand with a Crimean Twist

Ingredients

In this Crimean Tatar-inspired version of Kalakand, we incorporate the flavors commonly found in Crimean Tatar desserts, such as cardamom and rose water. These additions give the dish a unique twist and create a fusion of Indian and Crimean Tatar cuisines. We alse have the original recipe for Kalakand, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (200g) ricotta cheese 1 cup (200g) ricotta cheese
• 1 cup (200g) condensed milk 1 cup (200g) condensed milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 1 tablespoon rose water 1 tablespoon rose water
• 2 tablespoons crushed pistachios, for garnish 2 tablespoons crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 28g
• Protein: 8g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a large non-stick pan, heat the whole milk over medium heat until it comes to a gentle boil.
2. 2.
   Reduce the heat to low and add the ricotta cheese, condensed milk, sugar, and cardamom powder to the pan. Stir well to combine.
3. 3.
   Cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This should take approximately 30-40 minutes.
4. 4.
   Once the mixture reaches a thick consistency, remove it from the heat and stir in the rose water.
5. 5.
   Transfer the mixture to a greased square baking dish and spread it evenly.
6. 6.
   Allow the Kalakand to cool to room temperature, then refrigerate for at least 2 hours to set.
7. 7.
   Once chilled and set, cut the Kalakand into squares and garnish with crushed pistachios.
8. 8.
   Serve and enjoy!

Treat your ingredients with care...

• Ricotta cheese — Make sure to use whole milk ricotta cheese for the best texture and flavor in the Kalakand.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the mixture while cooking.
• If you prefer a smoother texture, you can blend the mixture in a food processor before transferring it to the baking dish.
• Experiment with different garnishes such as edible rose petals or saffron strands for an extra touch of elegance.
• Serve the Kalakand chilled for the best taste and texture.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Crimean Tatar-Inspired Kalakand as a dessert after a delicious Crimean Tatar meal. It pairs well with a cup of hot Crimean Tatar tea or a refreshing glass of rose sherbet.

Presentation advice

To enhance the presentation, place each square of Kalakand on a small decorative plate or dessert dish. Sprinkle some crushed pistachios on top and garnish with a fresh rose petal for an elegant touch.