firstly, in a large thick bottomed pan heat milk.
heat the milk on medium flame and keep stirring occasionally.
boil the milk and reduce it to half.
also keep stirring in between till the milk reduces and thickens completely.
pour the diluted lemon water onto the milk keeping on low flame.
furthermore, simmer for 2 minutes without stirring.
stir and allow the milk to curdle.
now add 1 cup of sugar.
stir continuously and dissolve the sugar well.
keeping the flame on low as the milk splutters.
milk thickens and turns slightly golden brown.
also the milk mixture starts to separate pan.
now add cardamom powder and mix well.
transfer the milk mixture to greased steel vessel.
with the back of spoon level it up.
allow to cool in 12 hours or till they cool completely.
once it is cooled completely, separate the sides with the knife.
reverse and unmould the cake.
finally, cut the milk cake kalakand into pieces and garnish with chopped pistachios.