Ricotta Cheese - 15 oz (425 gm)
Sweetened Condensed Milk - 14 oz (396 gm)
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
Butter or Ghee (Clarified Butter) - about 1 tsp
Pistachios - 5
How to prepare
Crush the cardamom seeds and saffron strands in a mortar pestle to a fine powder. Finely chop pistachios or any nuts of your choice.
Grease a big microwave safe bowl with few drops of ghee. Add condensed milk and ricotta cheese. Stir with a spoon so that ricotta cheese lumps are dissolved.
In case, ricotta cheese is not available, paneer/Indian cottage cheese would be a perfect alternative.
Microwave this milk and cheese mix for about 10 minutes. After every 2 minutes, stir with a spoon. Microwave again for 8 - 9 minutes. Keep checking and stir after every 1 minute to avoid burning. I microwaved this Kalakand mix for 19 minutes. This time may vary depending on the microwave.
Add cardamom and saffron. Microwave it for a couple minutes more or less until it turns granular and moisture is lost.
Grease a plate with few drops of ghee or butter. Spread the hot mix evenly and garnish with chopped nuts. While the mix is still hot, make cuts with a knife to form squares. Let it cool before cutting the square pieces. Keep it refrigerated. Serve Kalakand in cup cake liners.