Step-by-Step Guide to Make Quick Kalakand (Indian style ricotta cheesecake)
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, How to Make Any-night-of-the-week Kalakand (Indian style ricotta cheesecake). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kalakand (Indian style ricotta cheesecake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kalakand (Indian style ricotta cheesecake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kalakand (Indian style ricotta cheesecake) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Kalakand (Indian style ricotta cheesecake) using 5 ingredients and 11 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Kalakand (Indian style ricotta cheesecake):
- 600 gm whole milk Ricotta cheese or paneer from freshly curdled milk
- 400 gm condensed milk
- 1 teaspoon Cardamom powder or to taste
- 1 teaspoon rose water or to taste
- Slivered almonds for garnish
Instructions to make Kalakand (Indian style ricotta cheesecake)
- Mix the ricotta cheese and condensed milk together. Whisk properly so that there are no lumps
- Microwave the mixture for 5 mins
- Whisk it again properly so that there are no lumps
- Microwave for 5 mins
- Cross cover the bowl so that the spluttering doesn't stain the oven, yet the water from the mixture is evaporated
- Add the Cardamom powder
- Whisk it again and microwave for 2 mins. Repeat this step until u get a thick consistency (as shown in the picture)
- When the right consistency is achieved, add the rose water and mix it well.
- Garnish with slivered almonds.
- Let it set in the refrigerator, preferably overnight. Keep it covered.
- Cut it into small cubes and serve cold.
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