This easy paan kalakand is made with ricotta cheese and flavored with fresh paan leaves and gulkand. Topped with candied fennel and dried rose petals, this makes a delightful festive treat.
14oz can - 2 tablespoonscondensed milkyou can use the entire 14 oz can if you like, I use a little less
2tablespoonsmilk powderoptional
candied fennel, dried rose petals, crushed pistachios, edible gold leaves to garnish
Instructions
To a bowl add the ricotta cheese and mix gulkand with is using a spoon or wire whisk. Set that aside.
Now, blend together condensed milk with paan leaves and rose water to a paste. Grease a pan with butter or line with parchment paper to set the kalakand
Now add the ricotta-gulkand mixture and the condensed milk-paan leaves mixture into a pan and turn on the heat to medium. Stir until the mixture is smooth, it will be thin at this point. Also add milk powder if using. You may add some green food color if you want here.
Turn heat to low and cook the mixture on low heat stirring constantly. It will start to thicken around the 10 minutes mark. After around 20 to 25 minutes of cooking on low heat, the mixture will thicken and leave the sides of the pan. It will also become non-sticky. If you press a spatula on top of the mixture, nothing should stick to it. Don't overcook from this point else the kalakand can turn chewy. The cooking time needed to reach this stage can vary depending on the thickness of the pan and the intensity of the heat.
Transfer the mixture to the prepared pan lined with parchment paper. Spread it using a spatula and press it down into the pan. Top with candied fennel, rose petals and edible gold leaves.
Let it set in the refrigerator for 2 to 3 hours. Then cut into pieces using a sharp knife. I got 15 pieces from this. Store in fridge and enjoy. This paan kalakand tastes best when consumed within 3 days.
Notes
As it's a milk based dessert, it is best consumed within 3 days.
Don't overcook the mixture once it has reached the right stage. Three things to look for to know it is the right stage to stop cooking: 1) mixture has thickened a lot but it is not dry 2) it leaves the sides of the pan 3) if you press a silicone spatula on top of the mixture, nothing sticks to it. You should stop at this stage else the mixture will turn dry and kalakand can become chewy.
If you cook for less time however, the paan kalakand might not set. In that case, you need to put the mixture back on the pan and cook for some more time on low heat.
The cooking time can vary depending on the thickness of the pan being used and the intensity of the heat.