This is a rich fatty Indian sweet. To reduce the fatness, I have used Ricotta cheese instead of cottage cheese. It is so simple to prepare and takes just 10 – 15 minutes to make the recipe.
Ricotta cheese – 1 cup
Sugar – 1 cup
Milk Powder – 1 cup
Butter – 2 tbsp
Pistachio – 2 tbsp
Drain the ricotta cheese to remove the excess water and keep it aside.
Chop the pistachio into thin slices and keep it aside
Melt butter in the microwave for 1 min, stirring in between
Add the ricotta cheese, sugar and milk powder to the melted butter
Melted butter,Sugar,Ricotta Cheese, Milk Powder
All the ingredients mixed together
Mix every thing and put it back into the microwave for 10 minutes and make sure to stir every 2 minutes until you get Mava / Kova consistency. Again the time will depend on the microwave power, so adjust accordingly.
Kalakand mixture becomes like this after 8 min
When the mixture gets to the required consistency without any water, remove from the microwave and pour it into the greased plate and sprinkle the chopped pistachio and pat gently.
Allow it to cool completely and cut into desired sizes.
Kalakand with Pistachios