Kalakand in Microwave

Ingredients:1 14 oz can of condensed milk
1 15oz jar of ricotta cheese ( i used part skim ricotta)
2-3 veldode (cardamoms)
saffron
1 microwaveable dish

Method:Empty the can of condensed milk into the microwaveable dish. Take ricotta cheese in equal quantity as that of the condensed milk. Sandeepa gives a great idea to do this...fill the can of condensed milk with ricotta cheese to get the same quantity. Add this to the condensed milk and mix well. Now microwave the mixture for 5 minutes, making sure that it does not boil over. Then heat for another 5 minutes, checking after each minute and stirring to avoid any spillage. Cook this mixture till it reaches a grainy consistency with not a lot of moisture. One way to test if its ready is to take a spoon and if the mixture sticks to the spoon, continue to cook. If nothing sticks to the spoon and yet the mixture lumps together, you are ready to set it. This whole process took me just about 13 minutes, so its really fast. Once you have reached the right consistency, remove from the microwave and add the cardamom powder to it. Mix and then leave it to set for an hour. Garnish with chopped pistachios or saffron strands.
Cut into squares before serving .

Milk Cake

Milk Cake is a delicious, mouthwatering dessert. This is a unique “cake” made with just a few ingredients, primarily milk and sugar and has a touch of sourness to it.
Recipe will make approximately 12 pieces
Ingredients:

• 6 cups of whole milk
• Approximately 3 tablespoon lemon juice
• 1/2 cup sugar
• 1/8 teaspoon crushed cardamom
• 2 tablespoons ghee or unsalted butter
• Approximately 1 table sliced pistachios for garnish

Method

1. Grease a 6-inch plate and set aside.
2. In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes.
3. Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.
4. Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake.
5. Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes.
6. Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes.
7. Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
8. Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top.
9. Let sit for at least an hour before slicing into individual pieces.

Tips
this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.
It is generally a few inches tall and has different shades of color throughout. However, this recipe will make an even colored cake that is approximately 1 inch thick.