Rose Kalakand: Indian Milk Cake
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 16 pieces
Calories: 168 kcal
Ingredients
- 16 oz. ricotta cheese
- ¼ cup granulated sugar
- ¼ cup dry milk powder
- 14 oz. sweetened condensed milk
- 1 Tbsp. + 1 tsp. ghee
- 2 drops red food coloring
- ½ tsp. rose essence
- ½ tsp. cardamom powder
- ¼ cup finely chopped pistachios or almonds
Instructions
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In large microwave-safe dish, combine ricotta, sugar, milk powder and condensed milk. Whisk until no lumps remain.
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Microwave uncovered on high for 5 minutes, mix well and repeat.
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Cover, microwave for 3 minutes, mix well and repeat.
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Cover, microwave for 2 minutes, stir and repeat. (Note: At this point, the mixture should be reduced and separating from sides of dish.)
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To mixture, add 1-2 drops of food coloring and combine until completely pink.
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Add 1/4 tsp. rose essence and mix well. Taste and add another 1/4 teaspoon, if needed.
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Add in 1/8 cup chopped nuts, 1 Tbsp. ghee and cardamom powder; mix well.
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Grease 9X9 pan with ghee and add mixture. Gently level with back of spoon or spatula.
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Sprinkle on remaining chopped nuts and press in slightly to embed.
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Let cool one hour before cutting into desired sizes. Do not separate squares yet. Refrigerate for about 2 hours.
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When completely cold, separate squares, store refrigerated in air-tight container and consume within 3-4 days.
Recipe Notes
This recipe calls for a microwave, but can also be cooked on the stovetop in a saucepan over medium-low heat, stirring continuously.
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Nutrition Facts
Rose Kalakand: Indian Milk Cake
Amount Per Serving
Calories 168
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 66mg3%
Potassium 179mg5%
Carbohydrates 19g6%
Fiber 0.2g1%
Sugar 18g20%
Protein 6g12%
Vitamin A 241IU5%
Vitamin C 1mg1%
Calcium 157mg16%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.