Diwali Sweets! Kalakand and Badaam Katli

It is that time of the year again where people get together, light some Diyas( small oil filled lanterns) , burst firecrackers and eat a lot of sweets!

Let us pray this year to make this world a safer place for everyone, protect the environment, recycle, recycle, recycle and help the ones who cannot help themselves.

I am trying to follow all of the above and documenting my progress and dilemmas on my other blog. This diwali, let us pray for health and well being for not just family, but for everyone!

I decided to make some Kalakand and Katli this Diwali!. But ran out of cashews to make Kaju Katli and ran out of Paneer to make my original version of Kalakand!. But I had almonds and I had ricotta, so here are the recipes of the extremely delicious Ricotta Kalakand and an interesting Almond Katli!

Kalakand:

Ingredients:

• 2 cups Ricotta cheese
• 2 teaspoons ghee(clarified butter)
• 1/2 cup condensed milk
• 2 Tablespoons sugar
• 2 teaspoons cardamon seeds coarsely ground

Directions:

1. In a large pan, melt the ghee on medium flame.
2. Add in the ricotta and condensed milk and mix well.
3. Add in the sugar and coarsely ground cardamom and mix well until the mixture resembles a thick paste.
4. Reduce heat to low and let cook for 20-30 minutes, stirring occasionally.
5. Remove from heat when a lump starts to form and the lump starts to leave the sides of the pan easily.
6. Transfer the lump to a greased plate and flatten it to form a half inch thick rectangle.
7. Let it cool to room temperature before slicing. I made squares by making cross lines!
8. Transfer to a container and store covered in refrigerator for 3-4 days!

Badaam Katli (Almond fudge)

Ingredients:

• 2.5 cups almond soaked for 4-6 hours and then peeled
• 1/4 cup water
• 1/2 cup whole milk
• 1 cup sugar
• 2 Tablespoons ghee(clarified butter)
• 1 teaspoon cardamom powder
• 1/2 teaspoon Kewra essense(optional)

Directions:

1. Wash and soak the almonds for 4-6 hours and then peel them. (I did not eel them out of lazyness. The peel added some fibrous texture to the Katli:))
2. Blend the almonds along with water and milk to make a thick puree
3. In a large pan, heat the ghee at medium heat.
4. Pour the puree in the an when ghee is hot. Add sugar and mix well.
5. Reduce heat to low and cook for 10 minutes stirring occasionally
6. Add in the cardamom powder and kewra essense and keep cooking for another 10-15 minutes stirring frequently till a lump starts to form.
7. Remove from heat the drop the lump on a well greased plate.
8. Flatten the lump into a rectangle and let it cool to room temperature before making square or diamond cut pieces!
9. Store in refrigerator for 3-4 days. Enjoy after each meal!