INGREDIENTS
- 425 grams / 1 tub of Ricotta cheese
- 300-340 grams / 1 can of Condensed milk
- Saffron (optional)
- 1/2 teaspoon Cardamom powder(optional)
- Few Pistachios/almonds, chopped
METHOD:
- In a microwave-safe dish, pour sweetened condensed milk and combine ricotta cheese until smooth, without any lumps.
- Microwave it uncovered on high power for 15mins by removing and stirring after every 3mins. At the end of 15mins check to see if the consistency is right, if it needs to be thicker, microwave it for another two mins. The consistency should be thick, creamy but granular. Meanwhile, grease a square tray/plate with the ghee and pour the kalakand mixture onto the tray. Now slightly crush the saffron and add it to the top of the mixture. Also, sprinkle the chopped pistachios/almonds on top. Let it sit for an hour.
- Cut it into squares and serve at room temperature.
- Note: If you want the kalakand to set then you could put it in the fridge for 2hours.
