Heat up sauce pan.

Bring it to boil, keep stirring, reduce it to half of its quantity.

Add sugar, stir well, add cottage cheese, cardamom powder, food color and keep stirring to avoid burning and sticking to the pan.

When milk completely e evaporates, add milk powder, stir well... And when the mixture is thick it's done.

Swift this to the greased plate, garnish with chopped almonds, pistachios, lightly press them so that they stick to the kalakand mixture when cooled completely.

Garnish with rose petals and Serve.