Line a 6” x 6” square baking tray or dish with 7" X 7" parchment paper.
In a wide nonstick pan (10 to 11 inches wide) add ricotta cheese and sweetened condensed milk. Cook over medium heat, stirring frequently for 20-25 mins. Keep scraping the sides frequently. In the first 5 minutes the mixture will be very liquidy, but it will continue to thicken up. After about 20 minutes the mixture will begin to separate from the sides and will start to come together as a thickish batter. Add ground cardamom and mix well.
Pour the mix in the parchment paper lined dish and using a silicone spatula, press down evenly making a 6" X 6" square, evening out the top and sides. Allow to cool down completely, about an hour. You can cut the Kalakand into small 1 inch bite sized cubes (around 36 square pieces) or cut into bigger 2" x 2" squares (9 pieces).
Kalakand will stay good at room temperature for a day and tastes best at room temperature. You can refrigerate for up to 5 days, but be sure to bring it to room temperature before serving. Kalakand freezes well, but make sure to thaw it overnight in the refrigerator, and serve at room temperature.
Recipe reprinted with permission © 2021 Archana Mundhe (ministryofcurry.com)