Cheat Kalakand (barfi using ricotta cheese) in the Instant Pot

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Kalakand barfi has always been a favourite of mine.  Not a lot of Indian Mithai shops sell them as the barfi has  a very short shelf life.  I had often seen it being made by my dad and FIL who used to make them in bulk for special events.  To make these barfi’s milk is boiled and then lemon juice added to it to curdle it.  The milk is then strained and the curdled milk is used to make the barfis.  The curdled milk gives it the grainy look too.  This always seemed such a lot of hard work that I never attempted to make the barfis.  Lately, social media is trending all types of kalakand barfi recipes using ricotta cheese.  I saw some recipes using condensed milk, some being made in the microwave and some in the Instant Pot.  I followed this recipe

Ingredients

• 250 grams Ricotta cheese
• 1 cup sugar
• ½ cup ghee
• 250 grams of milk powder
• 1 tsp ground cardamom
• handful of chopped nuts (pistachios and almonds)
• ⅓ cup water

Method:

1. Mix the sugar and water in the IP to create some liquid and add the ricotta cheese and cook this on manual for 10 minutes.

2.  After 10 minutes, release the steam and stir the mixture.  Add in the ghee, milk powder, ground cardamom and saffron.  Switch on the saute mode and mix this together.

3.  It cook me 3 minutes to mix it all in and the mixture started to bubble.  As soon as it bubbles, switch off the saute mode and transfer your barfi mixture to a greased tray or you can line your tray with grease proof paper.

4.  Allow the barfi  to cool for a few hours before slicing it into squares.  Continue to  cool the barfis overnight before lifting the chunks to save in an airtight container.  The freshly made barfis taste very similar to kalakand.  They are moist, creamy and light so I would call this a cheat version of making kalakand barfis.

5. The barfis should be kept cool as they only last a few days in the heat. If you wish to make them last longer, save them in the fridge.  The taste of cold kalakand barfis isn’t as great as the fresh ones but you can always leave them out for  an hour before eating them.

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