In a large pan (preferably non-stick), add ricotta cheese, condensed milk, and milk powder.
Turn on the stove on medium heat and mix well. Keep stirring until the mixture becomes smooth. It will have athin consistency at this time. –
Now switch to low-medium flame, and keep stirring frequently. After about 10 minutes, the mixture will start to thicken.
Keep mixing and cook till the mixture thickens and starts to leave the sides of the pan. This will take about 18 minutes.
Now add the ghee and mix well. Add the cardamom powder and rose water. Mix well for 1-2 minutes.
Overall it will take about 20-25 minutes to get the perfect consistency for the mixture. It should leave the sides of the pan as you stir.
Transfer the mixture to the prepared tray. Then using a spatula flatten it. (tip: applying a little ghee on the spatula will make it easier).
Sprinkle slivered pistachios and crushed saffron on the kalakand. Press gently with a spatula.
Refrigerate for 1-2 hours. Then take out and cut with a sharp knife into squares. (Tip: Apply a little ghee on the knife and clean the knife between each cut) Serve immediately or store in the refrigerator for up to a week.