Please see this Recipe of Ajmeri Kalakand

Ingredients :

Ricotta Cheese - 200 gms, Sugar - 300 gms, Butter - 150 gms, Pinch of Saffron, Dry Fat Milk Powder - 16 oz

Method :

First melt butter on high heat till the butter melts. It should not turn brown. Add ricota cheese and stir it again very carefully. Ricota cheese is the most delcately made like modern khowa. Add sugar and stir it.

Add elaichi (cardamom) powder or coarse grind elachi anything will do.Powder will ruin the colour so I would suggest coarsely grind elaichi.

Slow fire cook. Never cover it .Add non fat dry milk powder Stir for three minutes and spread it on tray Cut desired way you like to present .

Now the elegant part:

Dust Saffron powder. Sprinkle Almonds chopped for an awesome khlakhand .

(http://curryup.posterous.com/ajmeri-kalakand-recipe)

You can also see this Recipe of Kalakand

http://www.mamtaskitchen.com/recipe_display.php?id=13053

This is a very quick recipe, takes approximately 15 minutes to make from start to finish. Makes approximately 18 squares of 3 cm. each.

Ingredients :

Sweetened Condensed Milk - 250 gm., Paneer (mashed or finely grated ) - 250 gm., Milk Powder - 2 tbs., Green Cardamom - 1/2 tsp., A few strands of Saffron

Method :

Grease a flat tray/plate and leave aside.

Place paneer, condensed milk and milk powder in a bowl and mix with a fork.

Heat a heavy bottomed wok or kadhai and pour the mix in it. As it warms a little, add saffron threads and half of the cardamom powder. Now cook stirring non-stop, until it thickens and comes off the pan.

Turn heat off and turn it over into the greased tray/plate.

Press with a palette knife and spread evenly.

Sprinkle the remaining cardamom powder and allow to cool completely.

Cut into squares or diamonds and store in an airtight container/box.

Eat within a couple of days of making it. It looses it’s softness when dry.

You can also see this Recipe

http://www.nandyala.org/mahanandi/archives/2007/09/05/kalakand-for-krishnashtami/

Recipe :

(takes about 2-3 hours. Makes about 18 to 20 2×2x1 square shaped Kalakand)

½ gallon whole milk and juice from one lime - to prepare chhana

½ gallon whole milk - to prepare Khoya

2 to 2½ cups - unprocessed cane sugar (turbinado)

1 cup, shelled and unsalted pistachios - coarsely crushed for garnish

Silver or gold foil to decorate the kalakand

2 big, sturdy, wide based pots

Method of preparation :

1. Milk: Place the pots on stove-top and add half gallon milk to each pot to prepare chhana and khoya simultaneously.

Chhana: In one pot, once the milk starts to boil, reduce the heat. Add the lime juice (lemon juice) and stir. Within minutes, you will see small clouds like white curds floating on top. Wait till they get bigger (if they don’t, add some more limejuice and stir) and the whey below gets less milky. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink. Gather the curds by twisting the cloth into a firm lump. The fresh paneer called chhana is ready.

Khoya: In another pot, once the milk starts to boil and lower the heat and simmer, until the milk gets thick and is reduced to about one fourths of the original quantity. This is khoya.

(While thickening, stir frequently. Care must be taken that milk does not stick to the bottom of the pot and burn/black.)

2. Add Sugar: To the khoya, add the freshly prepared chhana (paneer) and sugar.

On low heat, cook, continuously mixing, until the khoya-chhana mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.

3. Decorate: Pour the firm mixture onto a plate. Level it evenly and allow to cool completely. The mixture thickens and firms up even more on cooling. With a knife, cut the cooled kalakand to squares or diamonds. Place the gold or silver foil on kalakand and sprinkle pistachios.

Kalakand stays fresh up to a week when refrigerated.

You can also see

http://www.askagent.com/ar/home.cfm?r=va&bid=1519&topicid=2&tid=96111

http://www.mamtaskitchen.com/recipe_display.php?id=12960

(Rated by 2 Council Members)