KALAKAND

Indian Milk Fudge

30-Minute Recipe

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Kalakand

YIELD

16 pieces

COURSE

Dessert

TIME

25 mins

CUISINE

Indian

Prepare  Ricotta Mix

1

In a large skillet, combine ricotta, condensed milk, sugar & milk powder. Mix well. Turn heat to medium.

NEXT STEP

Reduce & Thicken

2

NEXT STEP

Simmer while stirring regularly. Cook for 10-12 minutes, until the ricotta mix reduces down to half.

Add Ghee and Cardamom

3

When it reduces to a fudge-like consistency, stir in ghee & cardamom powder. Cook for 2 mins.

NEXT STEP

Finish Cooking

4

Kalakand is ready when it stops sticking to the pan. Turn off the heat and place the pan on a cool surface.

NEXT STEP

Spread and Add Nuts

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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Chill, Cut, and Enjoy!

6

Chill in the refrigerator for 4 hours, then cut into squares. Kalakand is best served slightly chilled.

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