Use a large, deep microwave-safe glass bowl (at least 3 quarts). The mixture bubbles up and splatters as it cooks, so a roomy bowl keeps it from boiling over.

Prep the pan. Line a 7×7 or 8×8 pan with parchment, or grease it lightly with ghee.

Microwave. Cook in short intervals, stirring well after every 2 minutes. Continue cooking until the mixture thickens and most of the excess moisture evaporates. Depending on your microwave and the moisture in the ricotta, this can take approximately 6-8 minutes or longer.

Add flavorings. Stir in the ghee and cardamom powder. Mix thoroughly.

Check the consistency. The mixture should be thick, moist, and able to hold its shape. Avoid overcooking, as the kalakand can become dry or rubbery.

Set the kalakand. Grease a small tray or dish with ghee. Transfer the mixture and spread it evenly.

Garnish and chill. Sprinkle with chopped pistachios or almonds and gently press them into the surface. Refrigerate 1-2 hours, then cut into squares, wiping the knife between cuts.

Prep the pan. Line a 7×7 or 8×8 pan with parchment, or grease it lightly with ghee.

Combine. In a non-stick pan, mix the ricotta, condensed milk, and milk powder over medium heat. Stir until smooth. It will look quite thin at this stage.

Cook down. Reduce to low-medium and stir often. The mixture starts thickening after about 10 minutes.

Watch for the cue. Keep stirring until it pulls away from the sides of the pan and moves as one soft mass, around 18-20 minutes.

Finish. Stir in the ghee, cardamom, and rose water, and cook another 1-2 minutes.

Set. Spread into the pan and level with a ghee-greased spatula. Top with pistachios and saffron and press them in lightly.

Chill and cut. Refrigerate 1-2 hours, then cut into squares.