Milk Cake (Kalakand)


  • 1 small container of ricotta cheese, water strained
  • 1 can of condensed milk
  • 1 cup of Instant Nonfat Dry Milk

Combine the ricotta cheese, condensed milk, and instant nonfat dry milk in a large, microwave-safe mixing bowl. Stir well. Microwave for five minutes. If the mix starts to rise, stop every minute, open the microwave door to let the air in. After the five minutes are complete, stir again. The mixture should be thicker. Microwave for another five minutes. Again, pause if the mix is rising. Stir throughly. The mix should be even thicker. Microwave for about 2-3 minutes now depending on the consistency. Remove from microwave and stir well. Let the mix cool for 20 minutes or until room temperature. Then transfer the mix from the mixing bowl to a rectangular dish. Refrigerate. When ready to eat, cut the milk cake into small square pieces. Store any left overs in the refrigerator.


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