KalaKhand

Variation 1 :
All You Need:

• Condensed Milk 14oz
• Ricotta Cheese 15oz (both ingredients should be of 1:1 ratio, I use 1 can condensed milk and use the same can to measure the ricotta cheese)
• 1/2 tspn cardamom powder (optional)
• Sliced almonds or pistachios sliced for garnishing on top (optional)

 The Recipe:

• Pour the condensed milk and ricotta cheese (and cardamom powder if adding) in a glass container and mix well. (try to make sure the mixture only half fills the container so it does not overflow while heating)
• Microwave 5 minutes on high uncovered, mix well
• Microwave 4 minutes on high uncovered, mix well
• Microwave 2 minutes on high covered, mix well
• Microwave 2 minutes on high covered, mix well
• Microwave 6 minutes on high uncovered, mix well every 2 mins
• Add Elachi and mix well. Press down and flatten the mixture
• Garnish with sliced nuts and press down. Cover and allow to sit in the fridge for 1 hr or on the countertop for a few hours. Cut into desired shapes.

 Variation 2 :
All You Need:

• Milk Powder 2 cups
• Thickened cream 300 ml
• Condensed milk 395 gm
• Warp
• Pista chopped

The Recipe: 

• Mix all ingredients in a microwave safe dish making sure there are no lumps
• Keep MW on high for 6 mts giving breaks for 10 secs in between if needed
• Mix well and microwave for another 6 mts
• Let sit in the microwave for 10 mts
• Decorate with warq,pista and cut when cooled.
• Serve in individual paper cups

Variation 3 (For White Kalakhand) : 
http://www.zestyflavors.com/2010/11/back-with-diwali-special-kesari.html?m=1
All You Need:

• 2 litre milk (divided equally)
•  1 tbsp vinegar or lemon juice
•  3/4 cup sugar
•  1/2 tsp cardamom powder
•  Few strands of saffron
•  Chopped nuts to garnish (pista, almonds)

The Recipe: 

• Boil 1 litre milk. As it boils, add the vinegar or lemon juice.
• Switch off the gas once the chenna (fresh curd cheese) settles down. Sieve through muslin cloth, rinse the chenna under cold running water, press out excess water, take in a plate and press down.
• Put the remaining milk in a heavy pan and boil to half.
• Add the chenna and boil till the mixture thickens. Stir continuously so it doesn't burn.
• Add the sugar, few strands of saffron and cardamom powder.
• Continue to cook, stirring all the while till the mixture turns lumpy ( You will notice that all the liquid is evaporated from the sides once its ready)
• Set in a greased tray and sprinkle chopped nuts and few more strands of saffron on the top.
• Allow it to cool for 2 hours before you cut into pieces.

Variation 4 (Quick recipe) : 

All You Need:

• 1 khoya block
•  Sufficient sugar (your choice)
• Heavy cream 6-7 tbsp
• few tbsp ghee
•  1/2 tsp cardamom powder
•  Few strands of saffron
•  Chopped nuts to garnish (pista, almonds)

The Recipe: 

• Mix khoya, sugar, heavy cream and cook on a low flame. Add some ghee in between
• At the end, when mixture leaves the pan (doesn't stick to it anymore), add cardamom, saffron,nuts.
• Set in a greased tray and sprinkle chopped nuts and few more strands of saffron on the top.
• Allow it to cool for 2 hours before you cut into pieces.