Monday, April 08, 2013

Carrot Kalakand

Cook Time: 12 minutes
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 16 pieces


1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup minced carrots
1 tsp. cardamom powder
½ tsp. saffron
¼ cup almonds, blanched and chopped


  1. Process carrots until finely minced.
  2. In a microwave-safe dish, combine all ingredients except almonds until all lumps are smoothed out.
  3. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
  4. Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
  5. Microwave 2 minutes uncovered, take out, add half the almonds & mix well, loosening the edges. Do this again until center loses all moisture.
  6. Press down and flatten the mixture, sprinkle cashews on top and press down firmly.
  7. Cover and refrigerate for an hour before cutting into pieces. 
  8. Serve chilled.
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1 comment:

  1. Chumkie, thanks for your recent carrot and leek links. Cheers


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