Kalakand is a soft milk based sweet with a hint of kewra and cardamom. It is made with concentrated milk called khoya and fresh paneer. This traditional process of kalakand takes some time to make so to speed up the process I use ricotta cheese and condensed milk. Just two ingredients! Whether it is cooked in a traditional way or in an instant way, it has the same rich taste and grainy texture.
I published Kalakand back in November 2014 under the name ricotta cheese burfi. It’s really delicious and I am updating the recipe by cutting back on sugar which means I increased the amount of ricotta cheese to condensed milk.
Burfi
Naturally Sweetened Coconut Burfi & Homemade Chai Spice Mix (Diwali Gift Idea)
Sweets are a part of Diwali but we do not really need refined sugar to enjoy these sweets. I developed a coconut burfi recipe that is naturally sweetened and I am proud to share that today. Diwali is also the occasion when you show love and affection to your dear ones by gifting things that they’ll treasure. I also take pleasure in sharing recipe for “chai spice mix” that I make and give every year to my friends.
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