Mix and cook kalakand: In a wide, heavy-bottom frying pan, add ricotta cheese, erythritol, rose water, heavy cream, and mix well. Turn the heat on medium. Cook the mix for 10-12 minutes, until it reduces in half. Keep stirring regularly.
Add ghee and cardamom: When the mix turns fudgy and stops sticking to the pan, stir in ghee and ground cardamom. Turn off the heat.
Transfer into a greased pan: Grease a loaf pan with ghee. For ease of removing, line the pan with parchment paper. Pour the kalakand mix in the prepared pan and spread it into an even layer.
Top with nuts and chill: Top it with slivered nuts. Using a spatula, gently press the nuts so they stick to the kalakand. Rest the kalakand in a cool dark place for 2 hours, or until it sets properly.
Cut into squares: Using a clean sharp knife, cut in squares. Continue cutting into squares, cleaning the knife between each cut.
Ricotta: For the best texture, I recommend using whole milk ricotta cheese. Part-skimmed will work, but it may have a grainy texture.
Erythritol: I recommend using powdered erythritol for the best results. I tried this recipe with granulated erythritol as well and it gave the kalakand a slightly gritty texture.
Nuts: You can use pistachios, almonds, or a mix of the two. Make sure they're finely chopped or sliced for the topping. Feel free to also skip the nuts entirely for a nut-free kalakand.
Cooking: You'll be able to tell that the kalakand is done cooking when the mixture stops sticking to the pan.
Slicing: Use a clean, sharp knife to cut the kalakand into squares. I recommend cleaning the knife between each cut for a super clean cut.
Portion control: Whenever consuming products made with sugar-free sweeteners, moderation is key as over-eating may cause digestive issues.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator and confirming with a physician.