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Before you jump to Kalakand (Indian style ricotta cheesecake) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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Initially, you must be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you no longer want to eat. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
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We hope you got insight from reading it, now let’s go back to kalakand (indian style ricotta cheesecake) recipe. You can cook kalakand (indian style ricotta cheesecake) using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Kalakand (Indian style ricotta cheesecake):
- You need 600 gm whole milk Ricotta cheese or paneer from freshly curdled milk
- Get 400 gm condensed milk
- You need 1 teaspoon Cardamom powder or to taste
- Prepare 1 teaspoon rose water or to taste
- Use 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
- Whisk it again properly so that there are no lumps
- 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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