This quick and easy Kalakand is made with 5 ingredients plus toppings and is done in less than 30 minutes.Highly addictive and they make a fantastic dessert for the festive season.
Heat a heavy bottom wide non stick pan. Add the ricotta cheese, condensed milk and milkpowder.
397 g Condensed milk, 450 g Ricotta Cheese, 62 g Milk Powder
Cook over medium flame, stirring continously using a whisk or a flat spatula. About 10 minutes.
Add ghee and cardamom and mix. Continue to stir for another 12-15 minutes, until the mixture becomes thick and starts leaving the sides of the pan. Remove from heat.
1 Tbsp ghee, 1/2 tsp Ground cardamom
Line the tray with parchment paper. Brush it with a little ghee. Transfer the kalakand mixture to the tray, spread it with spatula.
Garnish with toppings. I chose to add some pistachio and rose petals.
2 tsp Nuts, 1 tsp Rose petals
Place the kalakand tray to the fridge and allow it to set. About 2-3 hours. Cut to rectangles and serve.