Kalakand

1 (15oz) container Ricotta Cheese

1 (14oz) can condensed milk

1 teaspoon cardamom powder

1 teaspoon Rose water

1 teaspoon vanilla extract

2 tablespoons chopped pistachios

1 tablespoons chopped almonds

1 pod (crushed) cardamom seeds

5-6 strands saffron (optional)

In a large glass bowl, mix the Ricotta Cheese and the Condensed Milk well. Mash all lumps to get a smooth consistency.

Microwave for 5 mins (cover with a screen to prevent getting splatters all over the microwave).

Take out (careful, the container will be hot!) and mix with a silicone spatula. Loosen the edges.

Microwave for 2 mins. Mix well after each round.

Continue doing until (takes about 10 rounds) the mixture reaches a consistency that can be pressed down to set into shape.

Add cardamom powder, rose water, vanilla extract, and mix well.

Transfer the mixture in a large square baking tray. Press down and flatten the mixture.

Sprinkle chopped pistachios and almonds, and crushed cardamom seeds, on top and press them down to help them stick.

Cover and allow to set either in the refrigerator for a few hours.

Cut into small bite sizes pieces and serve.