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YIELD
16 pieces
COURSE
Dessert
TIME
25 mins
CUISINE
Indian
1
In a large skillet, combine ricotta, condensed milk, sugar & milk powder. Mix well. Turn heat to medium.
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2
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Simmer while stirring regularly. Cook for 10-12 minutes, until the ricotta mix reduces down to half.
3
When it reduces to a fudge-like consistency, stir in ghee & cardamom powder. Cook for 2 mins.
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4
Kalakand is ready when it stops sticking to the pan. Turn off the heat and place the pan on a cool surface.
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5
Pour the Kalakand mix in a parchment-lined pan and spread it into an even layer. Top it with chopped nuts.
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6
Chill in the refrigerator for 4 hours, then cut into squares. Kalakand is best served slightly chilled.
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