In a bowl add the milk and bring it to boil. Keep stirring while it’s getting boiled. The flame should be high

Once the milk is boiled add the vinegar (not at once) but slowly so that the milk curdled but not too much. The milk should not be heavily curdled otherwise the Kalakand cannot be made

Once the milk is little curdled, add sugar and on medium flame continuously stir until the milk is reduced and the consistency is semi thick

You shall notice that once the milk is reduced the milk will leave surface and you shall know the milk is ready to make the Kalakand

At this time add cardamom powder and stir and set aside

Grease with ghee a pan and pour the milk.

At this time add chopped nuts of your choice. I added chopped pistachios, chopped almonds, chopped cashew nuts

Add saffron strands which is optional

Let it be in room temperature only

Then refrigerate for 1 hour to set

Place the tin on low flame to get the ghee softened.

Demould and with a sharp knife very gently cut into squares. If the sides break little it’s fine.