Kalakand

Nutrition values are AI-estimated based on ingredients.

• 3 cups milk
• 1.5 cups ricotta cheese
• 1/4 cup sugar
• 1/4 tsp ground cardamom
• Crystal sugar (for garnish)
• Black cardamom (for garnish)
• Sliced pistachios (for garnish)

1. 1Pour 3 cups milk into a non-stick pan (pre-wetted with water).
2. 2Heat milk on medium, stirring and scraping sides, until it boils and reduces to half volume and thickens (about 15 mins).
3. 3Add 1.5 cups ricotta cheese and 1/4 cup sugar, mix well.
4. 4Cook for 5-6 minutes until mixture is grainy, curdled, moist, and comes together.
5. 5Stir in 1/4 tsp ground cardamom powder.
6. 6Continue cooking until the mixture thickens and pulls away from the pan, forming a cohesive, moist, grainy mass.
7. 7Turn off heat and transfer the kalakand to a serving bowl.
8. 8Allow the kalakand to cool completely to room temperature.
9. 9Garnish generously with crystal sugar, crushed black cardamom, and sliced pistachios before serving.

These instructions are our analysis of the original video. Watch on YouTube →