Kesar Kalakand/Easy Saffron Ricotta Cheese Milk Burfi

Ricotta cheese, this cheese is definitely a must if you want to try some easy versions of traditional milk based recipes. Trust me ricotta cheese makes excellent milk sweets with less efforts than compared to traditionally prepared milk sweets which calls for few hours of stirring and cooking. Ricotta cheese makes excellent Kalakand aka Milk burfi, it tooks hardly less than 20 minutes. You can prepare this lipsmacking sweets either in microwave oven or else in stove top. And my today's recipe calls for stove top cooking. Obviously you need to stir until the cheese mass comes out of the vessel. Since i want a rich looking milk burfi, i couldnt resist to add a generous pinch of Saffron and trust me this kalakand makes a rich sweet to serve after a meal.

Am running this week's blogging marathon with Easy Sweet Treats as theme, since this kalakand needs very less time and less ingredients to get ready, am posting this recipe today to stick with theme. Though this kalakand is prepared with ricotta cheese, you wont miss the taste of the traditional kalakand in this cheat version. However, if you get ricotta cheese in your supermarket, dont forget to give a try to this delicious sweets.

2cups Ricotta cheese
1cup Milkmaid/sweetened condensed milk
2tbsp Milk powder
1/2tsp Cardamom powder
1tbsp Ghee
1/4tsp Saffron strands
Chopped almonds

Heat the ghee in a heavy bottomed pan, add the ricotta cheese,saffron strands, sweetened condensed milk, milk powder, cardamom powder to the pan.

Heat the mixture in medium flame until the mixture turns thick and gets off from the pan.

Transfer the mixture to a greased square pan, sprinkle the chopped almonds on the top. Give a press.

Let it cool completely. Slice the burfi as small squares.

Conserve in an air tightened box.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73