Kalakand in Instant Pot

With Diwali right around the corner, it is the season for sweets. I have a list of sweets and savory that I make every year. In addition, I also make something new. My sister, who recently bought her first Instant Pot, said that she made kalakand in it. She said it was quick and easy to make. Kalakand is like cheesecake, made by cooking milk and sugar together for a long time to form a soft cake, and garnished with chopped nuts. This version is quick and easy, using ricotta cheese, milk powder, sugar, and ghee. I have adapted the recipe from myheartbeets.com. 

Ingredients:

15 oz. Ricotta Cheese ( whole milk is best)

1 Cup sugar

1/3 Cup water

1/2 Cup ghee

1 teaspoon ground cardamom

2 1/2 Cups dry milk powder 

1 Tablespoon chopped nuts ( almond or pistachios)

Method:

1. Place ricotta cheese in the Instant Pot.

2.Add sugar and 1/ 3 cup water to the pot. Mix well

3. Cover the pot with the lid. Close the valve to seal. Cook for 11 minutes on high pressure.

4. Turn the pot off. Quick release pressure.

5. Add ground cardamom, dry milk powder, and ghee.

6. Stir well to combine.

7. Pour the mixture in a 8x8 pan lined with butter paper. 

8. Sprinkle chopped nuts on top. Tap and refrigerate for 4 hours.

                                                                 

9. Gently remove from wax paper. Cut into square pieces. Store in refrigerator.

Notes:

I used whole milk ricotta cheese and milk powder from Indian store.