Crush the almonds and pistachios or pulse them in a mixer jar into a coarse powder.
Take half cup of ricotta cheese and condensed milk and elaichi powder in a microwave-safe bowl and mix thoroughly.
Microwave it for one minute. Remove it from the microwave and mix it.
Then microwave again for one minute and remove it from the microwave and mix it well.
Now microwave it again for 1 minute and remove it. (While trying it for the first time, I cooked for 4 minutes and felt the kalakand to be slightly hard. So went with this timing) The cheese condensed milk mix will slowly thicken and will slightly grainy. Mix again.
Microwave this for 30 seconds more or for 1 minute. After this, the cheese will be grainier and thick than the previous stage.
Now transfer this to a ghee coated tray/vessel and garnish it with the crushed pistachios and almonds.
Let it sit for 15 minutes and refrigerate for at least 1 hour. I allowed it to chill for 2.5 hours.
Now cut into your favorite shapes and serve chilled with more nuts
Make sure you keep stirring the mix for every one minute and don’t let the cheese stick to the bottom.
Adjust condensed milk as per your preference. But keep in mind that ricotta cheese is mildly sweet.
Instead of cardamom powder, you can use rose syrup or saffron soaked milk for other flavors.
Depending on the quantity and microwave setting, the cooking time might vary. Make sure you stir the mix for every one minute and cook until the cheese becomes granular. That’s the right stage.
If you are using a small tray, slice the kalakand carefully.