1 tbsp sugar ( use the sugar only if you are adding milk powder)optional
3 cardamon podsfinely crushed
few chopped pistachios for garnish
Making on the stove top-
In a pan add the ricotta cheese and the condensed milk. Mix it well. A Non stick pan works great for this recipe.
mix the cheese and the milk mixture and turn on the stove.
Cook in low-medium flame mixing frequently. Its very important to continuously stir to avoid burnt bottom.
Initially you will observe that the mixture becomes more watery, but after cooking for few minutes it will slowly start to thicken.
Keep mixing and cook till most of the moisture evaporates and the whole mixture looks like soft crumbles.
It takes around 15 -20 minutes to get the right consistency. again the cooking time may vary depending on the temperature you cooked or the moisture content in the ricotta cheese.
Add a table spoon of ghee and cook for two minutes.
Add the cardamom powder and mix and turn off the heat.
Greas a tray with ghee or place a parchment paper.
Pour the kalakand in to the tray and flatten it gently with a spatula.
Sprinkle crushed pistachio and cool slightly and then place the tray in the refrigerator to set.
Cut into squares and serve. Stays fresh for up to a week in the refrigerator.
Making in the microwave -
In a large and deep microwaveable safe bowl add the ricotta cheese and condensed milk. Give it a mix. If you are planning to add milk powder, add that as well and the sugar. Give a mix. Adding milk powder and sugar is totally optional. Add sugar only when adding milk powder.
Microwave for four to five minutes, making sure the the mixture doesn't boil over. At this point the bowl will be very hot, remove carefully.
Mix well and microwave again for 3 minutes. Remove and mix.
Now place a microwaveable safe plate on the bowl, criss cross way to allow heat to escape. Microwave again for 4 to 5 minutes, removing every two minutes.
If you have not used the milk powder, the kalakand will take more time to cook.
When the kalakand is done, the mixture should have a granular texture and little thick.
Add the cardamom powder and ghee and mix well.
Transfer the kalakand to a greased plate and garnish with chopped pistachio.
Cool slightly and pop it in the refrigerator to set.
Cut to desired shape and serve.
If using only ricotta cheese and condensed milk, the cooking time will be slightly more than if milk powder is also used.