Paan Kalakand Recipe

15 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 15 oz ricotta cheese (I used whole milk ricotta)
• 2 tablespoons gulkand (rose petal preserve)
• 5 large paan leaves (16 grams)
• ½ teaspoon rose water
• 14 oz can - 2 tablespoons condensed milk (you can use the entire 14 oz can if you like, I use a little less)
• 2 tablespoons milk powder (optional)
• candied fennel, dried rose petals, crushed pistachios, edible gold leaves ( to garnish)

Method

1. To a bowl add the ricotta cheese and mix gulkand with is using a spoon or wire whisk. Set that aside.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.