Ingredients:
1 liter full-fat milk
1/2 cup condensed milk (adjust sweetness to taste)
1 cup sugar (optional, based on sweetness preference)
1/4 teaspoon cardamom powder
2 tablespoon ghee (for greasing the plate)
A few chopped pistachios or almonds (for garnish)optional
Prepare the Milk Base:
Pour the milk into a heavy-bottomed pan and bring it to a boil.
Once boiling, lower the flame and simmer until the milk reduces to half its original quantity. Stir occasionally to prevent it from burning.
Cook on low-medium heat, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.
Add condensed milk and sugar (if using) to the thickened milk mixture. Stir well to incorporate.
Continue cooking until the mixture becomes slightly grainy and comes together like a soft dough.Sprinkle cardamom powder and mix it evenly throughout the mixture.
Grease a tray or plate with ghee. Pour the kalakand mixture onto the plate and spread it evenly to the desired thickness.
Let the kalakand cool at room temperature or refrigerate it for 4-5 hours to set.Cut into squares or rectangles and serve as a delicious dessert.