• SAME METHOD EITHER USING RICOTTA OR PANEER.

  Take a 6-8 inches square deep bowl or rectangular 9-10 inches pan or even a deep plate can be used to set the kalakand. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
• Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
• Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan. Give it a good mix with a spatula. If you plan to make Kesar Kalakand (Saffron infused Kalakand), then add the milk with dissolved saffron now).
• Put the pan on medium high heat.Cook the mixture on medium to medium high heat, alternating in between the temperatures.

  VERY IMPORTANT - Constantly stir the mixture to avoid burning.
• The mix of condensed milk and ricotta will be very liquidy to begin with. It will start solidifying and start coming together eventually. Manage the heat.
• My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.

  IMPORTANT- If you are using the Paneer, the recipe and method is same. It might take 8-10 minutes for Paneer and condensed milk to come together, since Paneer is more solid in texture than the ricotta.
• Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.Spread it out evenly with a spatula or hand (if you can take some heat).Sprinkle the cardamom powder + chopped almonds & pistachios on top.
• Press it down gently. Let it set for 2 hrs before cutting into squares.For cleaner edges, refrigerate the kalakand to cool down. Cut into desirable pieces! Enjoy!I love kalakand when it’s chilled.

Can I make it in Instant Pot?

• You probably can. Cook it on saute mode. Start with Medium Heat on Saute mode and then switch to low heat towards the later part of the cooking. If you have non stick inner pot, then use that.