Indian Milk Burfi/Kalakand

These days I am into preparing traditional sweets in nontraditional ways. I never knew preparing kalakand was this easy until I tried it.Give it a try. You will love it.

Kalakand

Ingredients:

14oz sweetened condensed milk(1 can)

15oz ricotta cheese

½ tsp cardamom powder

Few drops of rosewater(optional)

1 tbsp Chopped almonds and pistachios each

1 tsp ghee

Method:

1.Take condensed milk and ricotta cheese in a microwave safe bowl(square or rectangle)

2.Cook it on high uncovered for 15 minutes in the time interval of 5,4,3,2,1.Stir after 5 minutes. Put it back and cook for 4 minutes. Stir again. Cook for 3,2,1.

3.We want the moisture to evaporate and it to solidify.The consistency should be like this.

4.Once done,mix well.Add in the cardamom powder,ghee,rose water.Mix well again.

5.Lightly press down and flatten the mixture.Top with nuts.

6.Put it aside for 2 hours to set and cut into pieces.

Note:

1.The timing gets better with practice because of different microwave powers but the end result is always edible.

2.If you are in a hurry put in the fridge to set.