Grease a plate or baking tray with butter or ghee and keep ready

Place the ricotta cheese and condensed milk in a pan on medium heat. I recommend using a non-stick pan and a flexible silicon spatula for the job

Mix frequently as the mixture starts to simmer. The cheese will begin to harden and become crumbly

Keep mixing and cooking on medium-low heat and let the mixture bubble

The moisture will start leaving the kalakand mixture and the crumbly texture will increase

Keep mixing occasionally and make sure you scrape down the sides of the pan with the spatula to ensure no bits are burning on the edges

It took me about 14 mins to reach the right consistency. This will depend a lot on the moisture in your ricotta cheese and the temperature you are using to cook the kalakand

Once the texture is crumbly mostly and there's no extra moisture in the mix, remove from heat and transfer the mixture to the greased plate or tray

Flatten with the top of the spatula and let it cool completely

Cut into squares and serve

Refrigerate the remaining and serve within 2 days for maximum freshness

You can garnish with slivered almonds (like I did), or chopped nuts, etc