Kalakand / Milk Cake

Yummy dessert made by milk and sugar but can be prepared by cheese and condense milk too so here we have the special recipe.

Yield:  4-8 Serving

Ingredients:
   
       Ricotta Cheese            400 Grams or (1 Jar)
       La Lechera                  400 Grams or (1 Jar) (Nestle Condense Milk)
       Milk Podwer               1/4 Cup
       Ghee                           2 Teaspoon
       Cardamom Powder    1/2 Teaspoon
       Rose water                 1 Tablespoon
       Pistachio                     15 (grated)
       Almond                      9 (Split into two)


Direction:


 In nonstick pan add ghee and Ricotta cheese on medium heat.Keep on stirring the mixture for about 35 minutes until it turn as dough. Now add La Lechera, milk powder and cardamom powder with stiting continue for about another 10-15 minutes. Now mixture will turn as semi-liquid kind of dough which is actually hot kalakand.


Grease a pan with ghee and pour hot Kalakand. Garnish it with grated pistachio. Let it cool at room temperature then transfer it to refrigerate for 3 hours.

Now slice it with square piece and serve with garnish on top with almond slice.