Pistachios Kalakand Laoodu

Pistachios Kalakand Laoodu using Ricotta Cheese

Ingredients

1 small tub, ricotta cheese 425 grams, 1 can (400 grams ) sweetened condensed milk, 1/3 cup milk powder (optional), 3 cardamon pods finely crushed, 1 tsp ghee, 3 tbsp Pistachios powder and some chopped pistachios for garnish.

Making on the stove top

In a pan add the ricotta cheese and the condensed milk. Mix it well. A Non-stick pan works great for this recipe. Mix the cheese and the milk mixture and turn on the stove. Cook in low-medium flame mixing frequently. It’s very important to continuously stir to avoid burnt bottom. Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken. Keep mixing and cook till most of the moisture evaporates and the whole mixture looks like soft crumbles. It takes around 15 -20 minutes to get the right consistency.

The cooking time may vary depending on the temperature you cooked or the moisture content in the ricotta cheese.

Add a table spoon of ghee and cook for two minutes. Add the cardamom powder and mix and turn off the heat.

I have use Laoodu mould to give Laoodu shape, but you can grease a tray with ghee or place a parchment paper. Pour the Kalakand in to the tray and flatten it gently with a spatula.

Sprinkle crushed pistachio and cool slightly and then place the tray in the refrigerator to set.

Cut into squares and serve. Stays fresh for up to a week in the refrigerator.