- 1/2 tin of condensed milk (or more if you like it sweeter)
- 250 g ricotta
- 2 heaped tablespoons of milk powder
- Pinch of saffron (I use saffron extract)
- Pinch of cardamom powder
- 3 tablespoons flaked almonds (dry roasted)
Stir the ricotta, milk powder and condensed milk in a microwave safe bowl. Heat on high for about 2 minutes. Remove bowl, stir and heat again for a couple of minutes. Keep repeating this process until the milk mixture turns to a light brown, the texture will resemble a very thick oats porridge.
Let cool for a couple of minutes, add saffron and cardamom powder. Stir well and pour into a tray. Sprinkle almonds on top. Let the kalakand cool. Slice into squares and serve. If you can’t wait, just scoop out while it’s warm and enjoy with a little cream or even ice-cream.