In a microwave-safe dish, add ricotta cheese, sugar, and condensed milk. Whisk them till no lumps remain.
Place the dish in the microwave and cook it for 5 minutes uncovered.
Take the mixture out and mix well. Cook it in the microwave for 5 more minutes.
Microwave for 3 minutes, covered. Stir well.
Add the mango pulp and mix well.
Put it back in the microwave for 2 minutes, take out and mix. Repeat this process (microwaving it for 2 minutes and mixing) 2 more times, each time mixing it well until the mixture starts to leave the sides.
Add in 1/2 of the chopped almonds (or any other nut) and powdered cardamom (if using) and mix well again.
Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
Sprinkle the remaining chopped almonds and press them into the mixture.
Let it cool for at least 10 minutes before cutting into the desired size. Do not separate the squares yet. Refrigerate for about 2 hours.
When it is completely cold, separate the squares and store in the refrigerator. Consume it in 3-4 days.
Instead of ricotta cheese, you can use finely grated paneer.
There are many variations of kalakand available. You could totally skip the mango pulp and make the basic kalakand (milk cake). Another favorite of mine is anjeer kalakand.
This recipe calls for a microwave but you can also cook it over the stovetop. Always cook on medium-low heat and stir continuously.
Store it refrigerated in an air-tight container for up to 3-4 days.