- 425 g Ricotta Cheese
- 400 g Condensed Milk (1 tin)
- 300 g Emborg Frozen Raspberries
- Chopped Pistachios Rose petals
- Ghee (For garnish)
- 2 tsp Pink food colour (optional)
Try this delicious and easy raspberry Kalakand - a creamy Indian dessert!
For the raspberry puree
Start by defrosting the frozen 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.
For the 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.