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You are here: Home / Uncategorized / Instant Pot Kalakand (Milk Cake)

Instant Pot Kalakand (Milk Cake)

October 21, 2020 by adminweb

Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 cup sugar (approx. 200-205g)
  • ⅓ cup water (approx. 2.8 oz)
  • ½ cup ghee (4 oz), room temp
  • 2 ½ cups non-fat dry milk powder (approx. 235-250 grams)
  • 1 teaspoon freshly ground cardamom*
  • 1 tablespoon chopped pistachios

Instructions

  1. Add the ricotta cheese, sugar, and water to the pot and mix well.
  2. Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure. (This is a good time to grind cardamom if you don’t have some on hand).
  3. Quick-release pressure.
  4. Add ghee, milk powder, and cardamom to the pot and stir until well combined (you may want to wear a glove to hold onto the hot pot as you stir). 
  5. Pour the mixture into a parchment-lined 8×8 pan, sprinkle chopped pistachios over top, and then gently shake the pan to help level the fudge and also to help the pistachios stick. 
  6. Let the milk cake cool down (takes about an hour), then put it in the fridge for 3 hours to set. 
  7. Once chilled, lift from the pan using parchment then cut into 1.5-inch x 1.5-inch squares. 

Notes

  • Freshly ground cardamom powder is much more aromatic and flavorful than store-bought. I highly suggest grinding your own for this recipe (and for any Indian dessert recipe). Grind your own by removing the green shell and grinding the black seeds inside.
  • I prefer using raw pistachios because they’re brighter green than roasted.

Read More Recipes klik myheartbeets.com

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