Keto Sugar Free Kalakand Recipe
Make My Keto Sugar Free Kalakand tastes soft, creamy, milky, and super declious. I completed it with slivered pistachios and dried rose petals and tried my best to provide it all the rich beloved flavours.
Equipment
- Heavy-bottom frying pan
- Spatula
- Slean knif
Ingredients
- 225 grams ricotta cheese, whole milk
- 3-4 tablespoon powdered erythritol (You can adjust the taste according to your preference)
- 2 tablespoon heavy whipping cream
- ½ teaspoon ground cardamom
- 1 tablespoon ghee
- 3 tablespoon slivered pistachios or almonds
- 1 teaspoon rose water
- 1 tablespoon dried rose petals
Instructions
- Take a wide heavy-bottom frying pan and add ricotta cheese, erythritol, rose water and heavy cream. Mix them all very well.
- Now turn the heat on medium and cook the mix for 10-12 minutes, until it reduces in half. Stir continuously.
- When the mix turns fudgy and stops sticking to the pan, add in ghee and ground cardamom and turn off the heat.
- Take a loaf pan or tray and grease that with ghee. For ease of removing Kalakand, you can also line the pan with parchment paper and then apply a little ghee on that. Pour in the Kalakand mix in the prepared pan and spread it into an even layer.
- Top the Kalakand with slivered pistachios or almonds and dried rose petals and press them gently with the help of a spatula so they stick to the Kalakand. Let the Kalakand rest in a cool dark place for 2 -3 hours, or until it sets properly. You can even store the Kalakand in your fridge to set a little early.
- When the Kalakand is set, cut it in squares using a sharp clean knife. Make sure you clean the knife before making the next cut.
- You are ready to relish it. Enjoy!
Notes
Nutrition Facts Per Serving
Calories – 88kcal
Carbohydrates – 2 grams
Protein – 4grams
Fat – 8grams
Fiber – 1grams
Sugar – 1 gram