kalakand(Indian cheesecake)

Ingredients:

• 400 grams / 1 tub of Ricotta cheese
• 320 grams / 1 can of Condensed milk
• 1/2 teaspoon Cardamom powder
• Few Pistachios, chopped

Recipe:

In a microwave safe dish, pour condensed milk and combine ricotta cheese until smooth, without any lumps. Microwave it uncovered, on high for 4 minutes. Keep an eye, it should not boil over(take out n stir in between 2 mins). Put it back in the microwave and cook covered on High for 2 more minutes.Mix well again, scrapping the sides. Check the consistency.Microwave again, this time for 1 minutes, keeping an eye on it so that it does not fall over.Combine it well. Add cardamom powder. Now return to the microwave, and cook uncovered for 4-5 minutes, mixing well every 2 minutes (the mixing breaks are very important).The mixture should start looking less smooth and more granular. See the granular texture. Adjust the cooking time according to your microwave. You might need to cook for 2 to 4 more minutes or less, mixing every 1 minute or so.The consistency should be thick, creamy but granular.Transfer into a another greased dish spreading the mixture, and press it with the help of spoon. Sprinkle crushed pistachios on top to garnish and chill for one hour to get it set.Cut it into squares and serve at room temperature.