1. Grease a 9x9 pan with ghee and if desired, also line the pan with a piece of parchment paper in the bottom and grease that as well.
2. In a large nonstick skillet, combine ricotta, condensed milk, dry milk, ghee and cardamom over medium heat and mix until well combined and smooth. Once mixture is smooth and simmering, reduce heat to medium low and continue to stir frequently for about 15-20 minutes, or until the mixture thickens and comes away from the sides of the pan.
3. Once thickened, remove from heat and pour into the prepared pan. Use a spatula to spread the mixture out evenly and flatten it, then top with pistachios and almonds and press them gently into the top of the mixture so they stick.
4. Refrigerate for at least 3 hours, then remove from the fridge and use a sharp knife to cut into squares. If needed, coat the knife blade carefully in a little bit of ghee to avoid sticking to the kalakand. Serve or store kalakand in the fridge for 7 days. Best enjoyed at room temperature.
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Directions
1. Grease a 9x9 pan with ghee and if desired, also line the pan with a piece of parchment paper in the bottom and grease that as well.
2. In a large nonstick skillet, combine ricotta, condensed milk, dry milk, ghee and cardamom over medium heat and mix until well combined and smooth. Once mixture is smooth and simmering, reduce heat to medium low and continue to stir frequently for about 15-20 minutes, or until the mixture thickens and comes away from the sides of the pan.
3. Once thickened, remove from heat and pour into the prepared pan. Use a spatula to spread the mixture out evenly and flatten it, then top with pistachios and almonds and press them gently into the top of the mixture so they stick.
4. Refrigerate for at least 3 hours, then remove from the fridge and use a sharp knife to cut into squares. If needed, coat the knife blade carefully in a little bit of ghee to avoid sticking to the kalakand. Serve or store kalakand in the fridge for 7 days. Best enjoyed at room temperature.