Kalakand – Light And Rich

From Heena Patel, Besharam, San Francisco

Ingredients

• 1 lb shredded paneer
• 2 lb ricotta cheese
• 1 lb mawa (milk solids)
• 1 lb milk powder
• 1 lb sugar
• 3 tsp cardamom powder
• 1 whole nutmeg (for grating)
• 1/2 tsp rose essence
• 1/2 lb coarsely crushed cashew nuts
• 4 oz golden raisins
• 3 tbsp ghee

For Garnish

• Dried rose petals
• Toasted broken cashew nuts

Instructions

1. Prepare the pan
   Grease a 12-inch square pan with melted ghee and set aside.
2. Cook ricotta and sugar
   In a heavy-bottom skillet over medium heat, combine the ricotta cheese and sugar.
   Stir continuously for 8–10 minutes until the moisture evaporates and the mixture thickens.
3. Add remaining ingredients
   Add paneer, mawa, milk powder, crushed cashews, raisins, and rose essence.
   Mix well and reduce heat to low to prevent burning. Continue stirring.
4. Cook until set
   Cook for about 15 minutes, stirring constantly, until the mixture thickens and begins to leave the sides of the pan.
5. Add flavoring
   Stir in cardamom powder. Finely grate about 1/4 tsp nutmeg directly into the mixture.
   Add ghee and mix thoroughly.
6. Set the mixture
   Turn off the heat and transfer the mixture into the prepared pan.
   Smooth the top evenly.
7. Garnish
   Sprinkle with rose petals and toasted cashew nuts.

Cool and cut
Let the mixture rest in a cool place for 4–5 hours until set.
Cut into 1-inch squares just before serving.

Yield: 40 pieces

(Besharam is the acclaimed Gujarati and vegetarian restaurant of Chef Heena Patel)