This Navratri presenting 💯% no fail dessert ‘Kalakand (Indian Cheesecake)’ made in Air Fryer. You heard it right 😎. Moist, juicy, creamy, nutty, grainy texture, simply melts in mouth 😋. Worth an attempt this festive season 🙏.

^{⏰ Prep Time : 10 mins, 🍲 Air fry Time : 25-30 mins, 🍴 Servings : 6 pieces}

🌾 Ingredients for Kalakand :

• ½ cup Ricotta cheese
• ½ cup Condensed Milk
• ½ Milk Powder
• 1 tsp Cardamom extract (optional)
• 1 tsp Kewra water (optional)
• 1 tbsp Pure Ghee

Garnishing :

• Few strands of Saffron soaked in 1 tsp Milk
• Pistachio dust (finely grated)

♨️ Preparing Kalakand :

1. Mix all the ingredients in a bowl
2. Transfer to bread loaf silicone mould or any which is bigger as we need to stir batter during baking
3. Cover with silver foil, this will prevent browning & retain the original colour
4. Preheat air fryer @ 200° C for 5 mins
5. Place mould in it to bake @ 200° C for 5 mins
6. Take out the mould, uncover, stir well, bake again for 10 mins
7. Take it out, uncover, stir it & bake for 5 mins, it should have become slight thicker
8. One last time take it out, uncover, stir & bake for 5 mins and it should be done
9. Remove mould & let it cool for 5 mins

🍽 Assembling Kalakand :

1. To get the desired shapes, I recommend using silicon moulds, place in few tbsp
2. Garnish with saffron and pistachios dust
3. Refrigerate for an hour or until it sets
4. Demould gently as they very delicate, serve cold or at room temperature tastes great 😋