Quick & Easy Kalakand (3 Ingredients only)

Von Ministry of Curry · 20 Min.

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Zubereitung

1. Line a small baking tray or dish with 7 x 7 inch parchment paper.
2. In a wide nonstick pan (10 to 11 inches wide), add the ricotta and condensed milk. Cook over medium heat for 20 to 25 minutes, stirring often and scraping the sides.
3. Expect the mixture to be runny at first; after about 20 minutes it will pull away from the sides and come together as a thick mass.
4. Add the ground cardamom and mix well. It may take a few minutes more or less depending on your pan and heat.
5. Pour the mixture into the lined dish and press it evenly into a 6 x 6 inch square, smoothing the top and sides with a silicone spatula.
6. Sprinkle the pistachios and saffron over the top and gently press them in with the spatula.
7. Let it cool completely, about an hour, then cut into squares. Serve at room temperature.

Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.

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PistazieRicottaKondensmilch