Keto Sugar Free Kalakand Recipe
Priya Dogra
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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Snack
Cuisine Indian
Servings 9 Pieces
Calories 88 kcal
Heavy-bottom frying pan
Spatula
Slean knif
- 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
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!
Nutrition Facts Per Serving
Calories – 88kcal
Carbohydrates – 2 grams
Protein – 4grams
Fat – 8grams
Fiber – 1grams
Sugar – 1 gram
Keyword How to make Keto Kalakand, Keto Kalakand