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Oven Baked Ricotta Cheese Kalakand / Milk Cake

Ricotta Kalakand
One of the popular posts of my blog is Microwave Ricotta Cheese Kalakand. For my kiddo, these days I make it in the oven. You might ask why? My little one loves baking with Mommy. 
The new oven baked Ricotta Kalakand (Milk Cake) Recipe is even better, it has double the cheese, less sugar and tastes yummy. And, if ricotta is not available, paneer is an excellent alternative.

Ingredients:
Ricotta Cheese (full fat) - 2 lb (907 gm)
Sweetened Condensed Milk - 14 oz (396 gm)
Green Cardamom / Elaichi - 2 pods
Saffron / Kesar - few strands
Unsalted Butter or Ghee / Clarified Butter - 1 tbsp
Almond Slices or any other nuts - 1 tbsp

 How to make Indian Kalakand (Milk Cake) with Ricotta Cheese in an oven:
  • Preheat the oven at 350 degrees F.
  • Crush the cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop walnuts or almonds or any nuts of your choice.
  • Grease a plate with few drops of ghee and set it aside.
Oven Kalakand
  • Grease a big oven safe dish with ghee. Add ricotta cheese and stir with a spoon.
  • Bake it in the oven for 15 minutes. After 15 minutes, ricotta cheese will lose most of the moisture and become slightly lumpy.
  • Take it out of the oven and now add condensed milk, powdered cardamom and saffron. Mix well. Bake it in the oven for another 10 - 15 minutes. It might less than 10 minutes depending on your oven. 
  • It took 15 minutes for me. After 15 minutes, you will see bubbling on the edges. Also, the edges will turn slightly brown. And your Milk Cake is ready.
Ricotta Milk Cake
  • Spread the hot Kalakand evenly on the greased plate and garnish with chopped nuts or almond slices. 
  • Once it cools down a little, refrigerate it for 4 - 5 hours or longer. Cut it into desired shape and enjoy. Cutting is easier after it gets nice and cold. Serve in cup cake liners.
Ricotta Kalakand
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