In a pan dilute the milk powder with milk without forming any lumps

Allow the above mixture to boil in low medium heat and stir it continuously

When the milk starts to boil, add lemon juice to it

Now the milk starts to curdle. Keep stirring it until the mixture thickens

Add the cardamom powder and brown sugar to the mixture and stir until the sugar dissolves

Now add the ghee and continue stirring until the mixture stops sticking to the pan

Continue to do so until the mixture turns slight golden or brown in color

Now remove the mixture from the pan and transfer it to the ghee greased tin/tray and spread it evenly

Cut the kalakand/milk cake into pieces and garnish it with pistachio

Serve the delicious kalakand/milk cake once it is cool down. Alternatively, you can store it in the refrigerator to enjoy for up to 1 week