Carrot kalakand is an easy kalakand recipe with ricotta cheese and condensed milk. Carrot Kalakand (Gajar kalakand) is simple to make in just 30 mins.
In a pan, heat ghee, add grated carrot and mix well. Cook for 3 - 4 minutes until the grated carrot becomes slightly soft. Keep stirring to avoid the carrots getting burned.
Add condensed milk, ricotta cheese and mix well without any lumps. Cook over a medium flame until the condensed milk mixture becomes thick. Keep stirring to avoid the condensed milk getting burned and sticking to the bottom of a pan.
Add cardamom powder and mix well. Transfer to a square shaped bowl or to a wide plate and spread evenly using a spoon or spatula.
Garnish with chopped almonds or pistachios or any nuts of your choice (optional) and refrigerate for an hour. Cut them into square or desired shapes and serve.