Mix milk,sugar,curd and milk powder with no lumps, add ghee and cook constantly stirring.

Cook for 7 to 8 min and it starts to thicken then add cashew powder mix and continue cooking by stirring.

When it comes together transfer to a greased plate with pista slices and kesar strands press it lightly and set in the fridge for 2 to 3 hours.

Cashew kalakand is ready for the rakhi celebration.