Double layered Kalakand

 

We can easily make this double layered Kalakand very quickly using Microwave and with few ingredients. Sweet lovers will definitely love this Kalakand. Traditionally Kalakand is made with milk. But I made with store brought Ricotta cheese and nonfat dry milk powder.

 

Ingredients:

• 2 cups Ricotta cheese
• 2 cups Nonfat dry milk powder
• 6 tbsp. milk
• 1 ¾ cup sugar
• 2 tbsp. unsweetened coco powder
• Few saffron flakes
• Sliced Almonds for garnishing

Procedure:

• Mix Ricotta cheese, nonfat dry milk powder, sugar and 4tbsp. of milk in a microwave safe bowl and whisk till smooth.
• Put this bowl in a microwave and set the timer for 4 minutes.
• Start the microwave, watch the dish carefully, because mixture might boil over or spill.
• Then divide this mixture into 2 parts in 2 separate microwave bowls. One part is for making “white layer Kalakand” and other part is for “Chocolate layer Kalakand”.

Procedure for making White layer Kalakand:

• Put the first bowl in a microwave with few saffron flakes and set the timer for 8 minutes.
• Please pause the microwave every 2 minutes and stir it quickly and again start the microwave.
• Please repeat this procedure till the mixture becomes thick and butter separated from the mixture. The total time to cook may take from 8 to 15 minutes. (Please see the below picture for the right consistency to stop the above procedure)

• Once this mixture reaches desired consistence then, spread this mixture on the greased plate/try.

Procedure for making Chocolate layer Kalakand:

• Mix Coco powder with 2 table spoons of milk in a separate small microwave bowl and put the bowl in a microwave and set the microwave for 2 minutes and cook it.
• Then mix this Coco mixture in the second part of the white mixture that we prepared earlier and set the microwave for 8 minutes to cook it.
• Please follow the same procedure like the way we cooked the white layer Kalakand.
• Make sure that the mixture becomes thick and butter separated from the mixture.
• Now spread this mixture on top of the white layer Kalakand.
• You can garnish with sliced almonds and cut the spread to your desired shapes either in squares or diamonds. Now serve this sweet once it completely cools down to the room temperature.

Variation: 

• If you want to make only White Kalakand then don’t divide the mixture and also don’t add coco powder.  Jut follow rest of the procedure.
• For extra taste you can add 3-4 tbsp. of  almond paste in this.