Kalakand is one of the most popular Indian desserts enjoyed during festivals. It is a delectable soft milk fudge flavored with cardamom and saffron, and decorated with slivered pistachios. You will love my easy Instant Kalakand recipe to make this melt-in-the-mouth sweet in less than 30 minutes!
Ingredients
16 ounce Ricotta Cheese 454 grams, full-fat
14 ounce Sweetened Condensed Milk 400 grams
⅓ cup Milk Powder
1 tablespoon Ghee
½ teaspoon Cardamom powder
1 teaspoon Rose Water optional
5-6 strands Saffron optional
6 Pistachios slivered
Method- Grease a square tray with ghee or place a parchment paper (can also apply a little ghee over the paper).
In a large pan (preferably non-stick), add ricotta cheese, condensed milk, and milk powder.
- 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.
- Now switch to low-medium flame, and keep stirring frequently. After about 10 minutes, the mixture will start to thicken.
- Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes.
- Now add the ghee and mix well.
- Add the cardamom powder and rose water. Mix well for 1-2 minutes.
- 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.
- 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).
- Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.
- 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.