Cook the mixture: In a wide nonstick pan, add softened ricotta cheese, milk powder, and condensed milk.

Stir well, then mix in cocoa powder and Dulce de Leche (caramel syrup).

Thicken the mixture: Cook on low to medium flame, stirring continuously with a spatula. Scrape the sides of the pan as you go.

The mixture will gradually thicken as the moisture evaporates and will come together like a soft fudge. This process takes about 18–20 minutes. Once the mixture leaves the sides of the pan, turn off the heat and let it cool slightly in the hot pan. At this stage, you may also stir in 1–2 tablespoons of ghee for added richness.💡 Tip: Do not overcook the Kalakand—if it becomes too dry, it will turn hard and chewy instead of soft and fudgy.

Line the tray: Place parchment paper (or grease the tray if you don’t have butter paper).

Set the mixture: Pour the caramel kalakand mixture into the tray, spreading it evenly. Flatten the top with a greased spatula so it’s about ¾–1 inch thick.

Garnish and chill: Sprinkle chopped pistachios (and silver vark, if desired) for a festive look. Press them down lightly so they stick. Refrigerate for 4–6 hours, or until the kalakand sets firmly. For a quicker option, freeze for about 1 hour.

Cut and serve: Once set, cut into bite-sized squares or diamond shapes. 💡 Tip: Grease the knife with ghee for neat slices and wipe it with a tissue between each cut. Serve Caramel Kalakand as is on a decorative platter or place individual pieces in cupcake liners for a festive presentation.