Kalakand Blocks
This Diwali, I’m making my absolute favorite dessert—Kalakand—the yummiest Indian fudge that melts in your mouth! There’s something so comforting about this dish, and using the best ingredients makes all the difference.
- Cooking: 30 minutes
- Prep: 5 minutes
Ingredients
- 425 g. Canadian ricotta cheese
- 1 tbsp (15 ml) Canadian butter
- One can Canadian sweetened condensed milk
- 1 tbsp (15 ml) sugar
- 1⁄4 tsp (1.25 ml) cardamom powder
- Chopped pistachios and almonds for garnish
Make it with Canadian Dairy
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Preparation
In a non-stick pan, mix together Canadian ricotta cheese, sugar, and Canadian condensed milk. Stir well to combine.
Heat the mixture over low to medium heat, stirring frequently to avoid sticking and burning. Initially, it will appear watery but will thicken as it cooks.
Continue cooking for about 15-20 minutes, or until most of the moisture evaporates and the mixture resembles soft crumbles. Cooking time may vary based on heat and moisture content.
Add Canadian butter and cook for another two minutes, then mix in the cardamom powder and remove from heat.
Grease a tray with Canadian butter or line it with parchment paper. Pour the kalakand mixture into the tray, flatten it with a spatula, and sprinkle crushed pistachios and almonds on top.
Allow it to cool slightly, then refrigerate to set. Once firm, cut into squares and enjoy! It stays fresh for up to a week in the fridge.
