Kalakand with Ricotta Cheese


Easy to make

Melt-in-the -Mouth Sweet

Popular Indian Dessert

Main Ingredients

Ricotta Cheese




Cardamom Powder

Condensed Milk

Milk Powder

Rose Water

Step 1

In a large pan (preferably non-stick), add ricotta cheese, condensed milk, and milk powder.

Step 2

Turn on the stove on medium heat and mix well. Keep stirring until the mixture becomes smooth. It will have athin consistency at this time.

Step 3

Now switch to low-medium flame, and keep stirring frequently. After about 10 minutes, the mixture will start to thicken.

Step 4

Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes.

Step 5

Now add the ghee and mix well. Add the cardamom powder and rose water. Mix well for 1-2 minutes.

Step 6

Overall it will take about 20-25 minutes to get the perfect consistency for the mixture. It should leave the sides of the pan as you stir.

Step 7

Transfer the mixture to the prepared tray. Then using a spatula flatten it. (tip: applying a little ghee on the spatula will make it easier).

Step 9

Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.

Step 10

Refrigerate for 1-2 hours. Then take out and cut with a sharp knife into squares. (Tip: Apply a little ghee on the knife and clean the knife between each cut) Serve immediately or store in the refrigerator for up to a week.

 And it's ready!

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