*Images for representation purposes only.

Ingredients Of Kalakand

  • 250 Ml Whole milk
  • 250 Gram Ricotta cheese or cottage cheese
  • 120 Gram Sugar (powdered)
  • 1 tsp Rose water
  • 1/2 tsp Green cardamoms (coarsely ground)
  • Round mould to set it in, or a serving dish, if you do not want to shape it like a cake To garnish Almonds (roasted), shredded

How to Make Kalakand

  1. Cook milk and ricotta cheese till excess liquid is dried up.
  2. Add sugar, cook some more, till there is no excess liquid, but mixture is a wet consistency.
  3. Shut off the heat, add the rose water and cardamom and transfer to mould or serving dish, and
    leave to set.
  4. Keep an upturned plate on top of mould and turn upside down, garnish with the almonds and serve.


If it’s pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.


Try one of many delicious recipes using Sharma’s Kitchen Pure Ghee



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