Kalakand

By Rita Jamshed Kapadia 3 comments
dav

1 packet dry milk powder
1 cup sugar ( I used confectioners sugar and regular sugar 1/2 cup each)
1/2 cup Desi ghee
1/2 tsp Cardamom
1 tub Ricotta cheese

Melt ghee in a non stick pan. Line the 9 x 9 inch pan with melted ghee.

On low heat heat all of above and stir for 15 to 20 minutes, till it bubbles.

Taste and make a ball and check if the Penda is formed soft and holds together. Add Cardamom, sugar to taste if needed.

Let it cool in square pan. Cut into pieces in pan. Make round penda balls or as square pieces. Your choice!

Garnish with pistachios and almonds if desired.

Serve at room temperature.

Good Thoughts, Good Words, Good Deeds.

Make these for any good occasion like a baby’s first time sit down ceremony called Besnu.

Kalakand Penda

Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.

3 Comments

Megala

Nov 11, 2020, 2:29 am

It is available only in certain specific stores here.

Rita Jamshed Kapadia

Nov 11, 2020, 9:51 am

Megala, glad to see you are back! So try. Do you get ricotta cheese in India? If not you can use Chenna or khoya or paneer.

Megala

Nov 11, 2020, 12:24 am

Looks so tempting, just can’t wait to try. 🙂

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