

Raspberry Kalakand
Try this delicious and easy raspberry Kalakand - a creamy Indian dessert!
1 hr 30 mins
Instructions
Raspberry puree
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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.
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Then, stir the juice in the lemon juice and white sugar. You can add more sugar if needed.
Kalakand
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Start by greasing a microwavable bowl with ghee.
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Then add the ricotta cheese, raspberry puree and condensed milk.
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Mix it well until all the lumps are gone.
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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.
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Finally sprinkle chopped pistachios in a rectangular greased tray. Make sure to press the pistachios down and then pour the mixture over it.
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You can either let it set in the refrigerator for an hour or leave it on the countertop for a few hours.
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Once it has set, cut the kalakand into desired shape and they are ready to serve.
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Enjoy!
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