Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kalakand (indian style ricotta cheesecake). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kalakand (Indian style ricotta cheesecake) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Kalakand (Indian style ricotta cheesecake) is something that I’ve loved my whole life.

Mix the ricotta cheese and condensed milk together. Kalakand is a scrumptious sweet dish that is popular in most Indian homes, particularly in the North, and is served during festivals and special occasions. It is made with mainly two ingredients - milk and sugar. This Indian sweet is flavored with cardamom powder that adds a subtle flavor in the sweet.

To begin with this recipe, we must first prepare a few components. You can have kalakand (indian style ricotta cheesecake) using 5 ingredients and 11 steps. Here is how you can achieve it.

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

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

Instant Ricotta Cheese Kalakand - A delicious Indian milk sweet/fudge/barfi/cake prepared with Ricotta cheese in the microwave. This sweet is soft, tempting, healthy, tasty and one of my favorite dessert. Cooking Kalakand (Indian style ricotta cheesecake) is a fun thing, additionally it becomes. I believe this ingredient goes so well in the preparation of Indian milk-based sweets.

Instructions 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. Cross cover the bowl so that the spluttering doesn’t stain the oven, yet the water from the mixture is evaporated
6. Add the Cardamom powder
7. Whisk it again and microwave for 2 mins. Repeat this step until u get a thick consistency (as shown in the picture)
8. When the right consistency is achieved, add the rose water and mix it well.
9. Garnish with slivered almonds.
10. Let it set in the refrigerator, preferably overnight. Keep it covered.
11. Cut it into small cubes and serve cold.
12. Ready to serve and ENJOY!

Cooking Kalakand (Indian style ricotta cheesecake) is a fun thing, additionally it becomes. I believe this ingredient goes so well in the preparation of Indian milk-based sweets. I don’t know if I have cardamom though, I might add cinnamon or something instead (but then it wouldn’t be a true kalakand, probably). Kalakand Recipe - Indian Traditional Dessert. My family especially was really big in celebrating this occasion.

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