Raspberry kalakand is a delightful dessert that combines the traditional richness of kalakand with the fruity notes of fresh (or frozen) raspberries. Kalakand is a soft, fudge-like Indian dessert with a delicate grainy texture.
The infusion of fresh or frozen raspberries and the creamy texture of ricotta cheese create a balanced blend of flavors. With its subtle richness and fruity freshness, raspberry kalakand presents a pleasant departure from the ordinary dessert options.
This easy recipe eliminates the lengthy process of simmering milk, making it a quicker and simpler kalakand recipe than the traditional one.
Raspberries: I have used fresh raspberries in this recipe; however, frozen ones work in a pinch. Make sure to thaw them before making the puree.
Ricotta cheese: I am making this raspberry kalakand using ricotta cheese. Traditionally, freshly made curdled milk solids are used to make kalakand; however, ricotta is an easy substitute that yields the same result.
See the recipe card for complete information on ingredients and quantities.
Step 1: Place the raspberries in a blender and blend them into a smooth puree. Pass the puree through a sieve to remove the seeds.
Step 2: Transfer the raspberry puree to a nonstick pan and add the ricotta cheese, condensed milk, and milk powder.
Step 3: Mix well and place on medium heat. Keep stirring and cook for 12-15 minutes until the mixture begins to thicken.
Step 4: Add cardamom powder and mix. Continue stirring until the mixture comes together and begins to leave the sides of the pan.
Step 5: Turn off the heat and transfer it to the prepared tin. Spread the mixture and top with sliced pistachio.
Step 6: Let it cool down and set well before slicing. Top the sliced raspberry kalakand with dried rose petals and more pistachio.
Fresh raspberries offer the best flavor, but frozen raspberries can work in a pinch. Thaw completely and pat dry to avoid excess moisture.
Use a non-stick pan to reduce the chances of the mixture sticking, smoothing the cooking process and preventing burnt flavors.
After setting the kalakand, refrigerate it for at least one hour to allow it to set well and become firm. For the best taste and texture, serve raspberry kalakand chilled. This allows the flavors to meld and intensify.
Yes, you can use frozen raspberries. Thaw them before adding to the mixture, and be mindful of any excess moisture.
Store it in an airtight container in the refrigerator for up to three days. However, the texture and flavor are best enjoyed within the first 24 hours.
Yes, you can freeze the kalakand for up to a month. Thaw it overnight in the refrigerator before serving. The texture might be slightly softer after freezing, but the flavor will remain delicious.
Absolutely! This recipe is perfect for prepping ahead of time. Make it a day or two before your event, and let it chill for optimal flavor and texture.
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- Nonstick pan
- Square tin
- Line a square tin with parchment paper and set it aside.
- Place the raspberries in a bowl and mash them using a fork or the back of the spoon. Make sure there are no big pieces.
- Transfer the raspberries to a nonstick pan and add the ricotta cheese, condensed milk, and milk powder.
- Mix well and place on medium heat. Keep stirring and cook for 12-15 minutes until the mixture begins to thicken.
- Add cardamom powder and mix. Continue stirring until the mixture comes together like a mass.
- Turn off the heat and transfer it to the prepared tin. Spread the mixture and top with sliced pistachio.
- Let it cool down complete before slicing.