3 ½ cups full Ricotta Cheese/ fresh grated paneer750 gms approx
¼cupmilk powder
1 can14 oz Condensed Milk
Pinch of saltoptional
For white layer
¼cupgrated white chocolate
2pinchesCardamom Powder
For middle layer
½ teaspooncocoa powder dissolved in 1 tablespoon milk
2tablespoonfine sugar / icing sugar
2tablespoonsemi sweet grated chocolate
For the top fudgy layer
½cupsemi – sweet chocolate
1teaspoonmelted butter
Drop of vanilla essence
¼ cupChopped/ sliced assorted nuts I have used almonds, pistachios and raisins
Instructions
Squeeze out as much water as you can from ricotta by placing it in a cheesecloth. This will expedite the process. If you don't have cheesecloth/muslin skip this step, just microwave longer.
Put ricotta into a big microwave safe bowl preferably glass bowl as it will be getting hot during the process.
Add condensed milk, milk powder to Ricotta/paneer, pinch of salt and mix well until its lump free and smooth .Yes the texture will be grainy .
Microwave on high uncovered for 5 minutes. Take it out carefully with the help of kitchen cloth/ mittens . Give it a nice stir and make sure you scrape the edges too.
Now microwave again for 3 minutes , loosely covered .
Take it out, give it a stir, loosen the edges too
Microwave for another 3 minutes , take it out and stir well
Follow this procedure 2-3 times more until there isn't any liquid remaining and the ricotta has come together well like a thick paste.
Take it out of the microwave and immediately divide it into 3 parts in three separate bowls.
The idea is to work quickly before the kalakand cools down so that the chocolate melts well or you can melt chocolate before adding to the bowls.
Add chocolate to all the three bowls respectively at the same time i.e white chocolate for white layer, ½ cup chocolate for the fudgy layer , and 1 tablespoon chocolate for middle cocoa layer.
Start with the fudgy layer.
Add the ½ cup semi sweet chocolate, melted butter and vanilla essence to one bowl . Mix well until chocolate has melted.
For White layer
Add white chocolate and cardamom in one bowl .
For middle layer
Add the cocoa paste, semi sweet chocolate , sugar if needed in the third bowl and mix well until the chocolate is melted.
If you think chocolate isn't melting.. just pop the respective bowl in the microwave for 10 seconds.
Taste test mixture of all three layers carefully.
Now grease the desired pan or a plate
Let the mixture cool down a bit say 5 mins if its too hot to handle.
Scoop and spread the first layer, press it down gently
then top it with cocoa layer
cover it with cling wrap - refrigerate it for 5 minutes.
Take it out , now top it with the third layer.
Garnish with sliced nuts and press them down gently .
Cover it with cling wrap or lid .
Refrigerate at least 2 hours before serving.
Notes
You can replace ricotta with soft paneer – homemade or store bought Every microwave is different so the cooking time may vary. You can skip the white chocolate part if you don’t have it . Skip milk powder if you don’t have it . Please handle the bowl with care – as it will get really hot during the process of microwaving -use kitchen cloth or mittens If chocolate doesn't melt , re heat the bowl in microwave at 10 seconds interval. If you don't have a microwave you can make it in heavy bottom non stick pan on a stove top too over low -medium flame , stirring continuously until the mixture comes together and leaves the sides of the pan.