Microwave Kalakand

Ingredients:
 
Ricotta Cheese - 15 oz (425 gm)
Sweetened Condensed Milk - 14 oz (396 gm)
Green Cardamom/Elaichi - 2 pods (seeds only)
Saffron/Kesar - few strands
Butter or Ghee (Clarified Butter) - about 1 tsp
Pistachios - 5

How to prepare

Crush the cardamom seeds and saffron strands in a mortar pestle to a fine powder.  Finely chop pistachios or any nuts of your choice.
Grease a big microwave safe bowl with few drops of ghee.  Add condensed milk and ricotta cheese.  Stir with a spoon so that ricotta cheese lumps are dissolved.
In case, ricotta cheese is not available, paneer/Indian cottage cheese would be a perfect alternative.

Microwave this milk and cheese mix for about 10 minutes.  After every 2 minutes, stir with a spoon.  Microwave again for 8 - 9 minutes.  Keep checking and stir after every 1 minute to avoid burning.  I microwaved this Kalakand mix for 19 minutes.  This time may vary depending on the microwave.
Add cardamom and saffron.  Microwave it for a couple minutes more or less until it turns granular and moisture is lost.
Grease a plate with few drops of ghee or butter.  Spread the hot mix evenly and garnish with chopped nuts.  While the mix is still hot, make cuts with a knife to form squares.  Let it cool before cutting the square pieces. Keep it refrigerated.  Serve Kalakand in cup cake liners.