PUMPKIN KALAKAND

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PUMPKIN KALAKAND

A pumpkin twist to the classic Indian dessert of cottage cheese fudge, Kalakand.

Ingredients:

1 litre full cream milk (I used 6%)
1 litre full cream milk (for making cottage cheese)
½ cup (scant) sugar
A pinch of saffron
¾ – 1 tsp cardamom powder (adjust the amount to suit your taste)
¾ cup pumpkin puree (I used sugar pumpkin variety)
2 tbsp finely chopped pistachio

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