Traditionally, kalakand is made by slow-cooking sweetened milk at low heat for hours until it reduces to form granular solids. Here we make it in a slow cooker.
Serves: 10Hands-on: 20 minutesTotal: 12 hoursDifficulty: Easy
- 2 lbs. part-skim ricotta cheese
- 1 can (14 oz.) sweetened condensed milk
- ½ cup sugar
- ½ tsp. cardamom powder
- ¼ cup milk powder
- ¼ cup slivered pistachios
- Mix the ricotta cheese, condensed milk, and sugar in a 4–5-quart slow cooker. Cover and cook on high for 2 hours or on low for 4 hours.
- Uncover and stir well, scraping the sides. Put the lid on, propping it open on the side by ½". Continue cooking for another 2–3 hours on high or 4 hours on low, stirring occasionally.
- During the last 30 minutes of cooking, add cardamom powder and milk powder. Mix well. Toward the end of cooking, when the mixture is taking its shape, excess liquid will have evaporated, oil will start to separate on the sides, and the mixture will start to thicken into a lump.
- Take the mixture out and transfer to a flat dish, at least 9–12" long, lined with parchment paper or oiled. Spread the mixture out evenly. Sprinkle the slivered nuts over it evenly. Let it cool. Run a butter knife through it, cutting it into smaller squares or rectangles. Pop it into the refrigerator for 3–4 hours before serving cold.