Raspberry Kalakand

5 from 1 vote

Raspberry kalakand is a delightful dessert that combines the traditional richness of kalakand with the fruity notes of fresh (or frozen) raspberries.

Prep Time10

Cook Time20

Course: Dessert

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: squares

Calories: 209kcal

Author: Shilpa Kerur

Equipment

Nonstick pan
Square tin

Ingredients

15 oz ricotta cheese
2 cups raspberries (fresh or frozen)
14 oz condensed milk (1 can)
½ cup milk powder
1 teaspoon ground cardamom
1 tablespoon pistachio sliced

Instructions

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.

Notes

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.

Nutrition