Microwave Kalakand Recipe (made with coconut palm sugar and fat-free milk powder)

My kids are not big fans of our traditional Indian sweets. They like only gulab jamuns and milk-based sweets like kalakand etc. I have been making this particular kalakand recipe after seeing this in so many foodie groups. This version is a very easy one and hardly takes any time at all. This time I made a low sugar and low fat version using coconut palm sugar, fat-free milk powder, and skim milk ricotta cheese. This version is also tasted good, I liked this better than the ones with sugar.

Ingredients:
1. Fat-free or skimmed milk ricotta cheese, 1-1/2 cups.
2. Fat-free milk powder, 1 cup.
3. Coconut palm sugar or palm sugar or any other low-sugar sweetener of choice.
4. Cardamom powder, 1/4 teaspoon.
5. Butter, 2 tablespoons.


Preparation:
Make sure all the ingredients are at room temperature. Mix everything well without lumps and transfer them to a microwave safe dish. Microwave for 8-10 minutes stopping every 4 minutes and mixing them well. Microwave for a couple more minutes if needed if the mixture is still runny is not the right consistency. Let it cool and cut into squares. This stays good in the refrigerator for up to a week.

Note: The kalakand can be cooked on stove top as well but it takes a long time to cook compared to the  microwave.