Recipe
Peanut Butter Kalakand
- Prep: 25 min.
- Servings: 16
With its roots in UP, Bengal and Pakistan, kalakand is a traditional sweet. Here’s a fun way to make an updated version which combines creamy ricotta cheese and mazedaar Kraft Crunchy Peanut Butter.
What You Need!
1 tub (475 g) ricotta cheese
1 cup Kraft Crunchy Peanut Butter
1 cup sugar
1 tsp. ground cardamom
Make It!
COOK cheese, peanut butter and sugar in nonstick skillet on medium-high heat 20 min. or until mixture is thickened, golden brown in colour and starts to pull away from side of skillet, stirring constantly.
STIR in cardamom; spread onto bottom of 8-inch square baking dish.
REFRIGERATE 1 hour or until firm before cutting into squares.
Special Extra:
Garnish with chopped pistachios before serving.
Nutritional Information
(per serving)
Serving Size =
1 square (46 g)
