Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kalakand (indian style ricotta cheesecake). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Kalakand (Indian style ricotta cheesecake) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Kalakand (Indian style ricotta cheesecake) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook kalakand (indian style ricotta cheesecake) using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Kalakand (Indian style ricotta cheesecake):

1. Get 600 gm whole milk Ricotta cheese or paneer from freshly curdled milk
2. Get 400 gm condensed milk
3. Get 1 teaspoon Cardamom powder or to taste
4. Make ready 1 teaspoon rose water or to taste
5. Make ready Slivered almonds for garnish

In a large nonstick skillet, combine ricotta cheese, condensed milk, sugar and milk powder. The traditional recipe concentrates mainly around fresh milk, thickening it on low flame for hours (preventing it from curdling & burning). Add the ricotta cheese, sugar, and water to the pot and mix well. This always seemed such a lot of hard work that I never attempted to make the barfis.

Steps to make Kalakand (Indian style ricotta cheesecake):

1. Mix the ricotta cheese and condensed milk together. Whisk properly so that there are no lumps
2. Microwave the mixture for 5 mins
3. Whisk it again properly so that there are no lumps
4. Microwave for 5 mins
5. Whisk it again properly so that there are no lumps
6. Cross cover the bowl so that the spluttering doesn't stain the oven, yet the water from the mixture is evaporated
7. Add the Cardamom powder
8. Whisk it again and microwave for 2 mins. Repeat this step until u get a thick consistency (as shown in the picture)
9. When the right consistency is achieved, add the rose water and mix it well.
10. Garnish with slivered almonds.
11. Let it set in the refrigerator, preferably overnight. Keep it covered.
12. Cut it into small cubes and serve cold.

Lately, social media is trending all types of kalakand barfi recipes using ricotta cheese. I saw some recipes using condensed milk, some being made in the microwave and some in the Instant Pot. Not only the process is easy, but the sweets are moist and delicious. This kalakand recipe made with ricotta cheese is the easy version of the traditional kalakand, a milk based Indian fudge. Diwali without a ricotta cheese sweet is incomplete in our household.

So that is going to wrap it up with this exceptional food kalakand (indian style ricotta cheesecake) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!