Sunday, 31 October 2010



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.

Ricotta Cheese

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

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