Navratri Special : Kalakand Cannelloni

Program: Microwave Mode

Prep time: 20 mins

Cook time: 32 mins

Servings: 4

Ingredients:

• 250 gms grated malai paneer
• 1 tin condensed milk
• 1/4 tsp rose water
• ½ tsp cardamom powder
• 1 tbsp pistachios, chopped
• 1 tbsp almonds, chopped
• Few rose petals
• 6 nos eggless lasagna sheets
• 150 gms whipping cream
• 1l water
• Few strands saffron
• 250 ml basundi

Preparation:

1. In a microwave safe glass bowl, mix malai paneer and the condensed milk well.
2. Mash down all the lumps with a help of a whisk. Cook in the microwave for 5 mins.
   Take out and mix well. Continue cooking for 6 mins at 100% micro power level.
3. Remove the bowl and stir after every 2 mins.
4. Add the powdered cardamom, almonds, pistachios, rose water and mix well again.
5. Refrigerate for a while.

To Assemble Cannelloni:

1. Heat 1l water with saffron in a microwave safe glass bowl for 8 mins at 100% micro power level.
2. Cook lasagna sheets for 12 mins till it is al dente. Once done, cool the lasagna sheet.
3. In the mean time, blend the Kalakand to a smooth paste and fold in whipped cream with.
4. Fill Kalakand paste in a piping bag. Pipe out kalakand paste on one side of cooked lasagna sheet. Roll the lasagna sheet to make it a filled cannelloni tube.
5. In a shallow pasta dish, pour the thick Basundi, place a spoon full of Kalakand and top it with filled cannelloni.
6. Top this with some more Kalakand & heat for 1 min at 100% micro power level.
7. Garnish with almonds, pistachios and rose petals.