Ingredients
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395g tin sweetened condensed milk
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450g full-fat ricotta cheese*
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1/3 cup milk powder
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1 tbsp room temperature ghee (or butter)
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1 tsp Queen Organic Vanilla Bean Paste
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½ tsp ground cardamom
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¼ tsp rose extract
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2 tbsp Slivered pistachio, to serve
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Culinary grade dried rose petals, to serve (optional)
Method
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1
Grease and line a 15cm square pan with baking paper.
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2
In a large frypan combine the condensed milk, ricotta and milk powder and mix well. Heat the pan over medium heat and continue to stir until the mixture before smooth. Once smooth, lower the heat and continue to stir and cook for 15-20 minutes until the mixture has begun pulling away from the sides of the pan.
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3
Add the butter, vanilla bean paste, cardamom and rose essence and mix for 2 more minutes then transfer the mixture to the lined square pan and level the top with an offset spatula. Sprinkle the top with slivered pistachio and refrigerate for 2 hours or overnight in the fridge.
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4
Kalakand should be soft and creamy when set, so for ease of slicing into bite sized potions, transfer the square pan to the freezer for 45 mins prior to slicing. Store in the fridge after slicing until ready to eat then sprinkle with dried rose petals (if using) and serve.
*Traditionally this dessert is made with a homemade paneer (a fresh milky white cheese) as store bought paneer is too dense to achieve the soft and creamy texture required for this sweet. The best alternative to achieve the same results is full-fat ricotta cheese which we have used in this recipe.
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