Kalakand - a decadent Indian sweet made of Ricotta Cheese
Author: Minnie@thelady8home
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
- 1 15 oz tub of Ricotta cheese
- 1 12 oz can of condensed milk
- ¼ tsp cardamom powder
- ¼ cup ground pistachios
- In a microwave safe dish, combine Ricotta and condensed milk until smooth, without any lumps.
- Microwave, uncovered, on High for 3-5 minutes (keep an eye, it should not boil over)
- Take out and mix well.
- Put it back in the microwave and cook covered on High for 3 more minutes.
- Mix well again, scrapping the sides
- Microwave again, this time for 2 minutes, keeping an eye on it so that it does not fall over.
- Mix. Add cardamom powder.
- Now return to the microwave, and cook uncovered for 6 minutes, mixing well every 2 minutes (the mixing break is very important).
- The mixture should start looking less smooth and more granular
- Adjust the cooking time according to the microwave. You might need to cook for 2 to 4 more minutes, mixing every 1 minute or so.
- The consistency should be thick, creamy but granular.
- Transfer into a rectangular dish, and press down.
- Sprinkle crushed pistachios on top, and chill for one hour.
- Cut into squares and serve.
Recipe by The Lady 8 Home at https://www.thelady8home.com/kalakand-a-decadent-indian-sweet-made-of-ricotta-cheese/
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