Try these delightful Raspberry Kalakand. Try this delicious and easy raspberry Kalakand - a creamy Indian dessert! Click here for full recipe.

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Raspberry Kalakand

Try this delicious and easy raspberry Kalakand - a creamy Indian dessert!

1 hr 30 mins

4 persons

Ingredients

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Instructions

Raspberry puree

  • Start by defrosting the Emborg Raspberries in a fine-meshed strainer placed over a large bowl. When the berries are completely defrosted, force the juice from the berries by gently pressing the berries with the back of a spoon. Only the seeds of raspberries should be visible in the strainer.

  • Then, stir the juice in the lemon juice and white sugar. You can add more sugar if needed.

Kalakand

  • Start by greasing a microwavable bowl with ghee.

  • Then add the ricotta cheese, raspberry puree and condensed milk.

  • Mix it well until all the lumps are gone.

  • Put the bowl in a microwave for 10 minutes. Remember to stop the microwave and stir the mixture occasionally after every 2 minutes. Add food colouring if needed.

  • Finally sprinkle chopped pistachios in a rectangular greased tray. Make sure to press the pistachios down and then pour the mixture over it.

  • You can either let it set in the refrigerator for an hour or leave it on the countertop for a few hours.

  • Once it has set, cut the kalakand into desired shape and they are ready to serve.

  • Enjoy!

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emborg
1 hr 30 mins
4 persons

Raspberry Kalakand

Try this delicious and easy raspberry Kalakand - a creamy Indian dessert!



4 persons

Ingredients

Add to shopping list

Instructions

Raspberry puree

  • 1. Start by defrosting the Emborg Raspberries in a fine-meshed strainer placed over a large bowl. When the berries are completely defrosted, force the juice from the berries by gently pressing the berries with the back of a spoon. Only the seeds of raspberries should be visible in the strainer.

  • 2. Then, stir the juice in the lemon juice and white sugar. You can add more sugar if needed.

Kalakand

  • 1. Start by greasing a microwavable bowl with ghee.

  • 2. Then add the ricotta cheese, raspberry puree and condensed milk.

  • 3. Mix it well until all the lumps are gone.

  • 4. Put the bowl in a microwave for 10 minutes. Remember to stop the microwave and stir the mixture occasionally after every 2 minutes. Add food colouring if needed.

  • 5. Finally sprinkle chopped pistachios in a rectangular greased tray. Make sure to press the pistachios down and then pour the mixture over it.

  • 6. You can either let it set in the refrigerator for an hour or leave it on the countertop for a few hours.

  • 7. Once it has set, cut the kalakand into desired shape and they are ready to serve.

  • 8. Enjoy!