Milk is the major raw material required to produce kalakand.
Take the required quantity of milk (after filtration to remove extraneous material, if any) in a pan (karahi) and boil it.

The milk is continuously stirred with a stirrer (khunti) in a circular motion.
After boiling the milk for about 10-15 minutes, the citric acid is added to the milk as a dilute solution (usually 1 g citric acid is mixed with 100 ml of potable water).
The addition will result in partial coagulation of milk. Care has to be taken at this stage to continuously and vigorously mix the milk in order to obtain a kalakand of uniform and good quality.
When the product reaches a semi-solid state, the sugar is added coupled with thorough agitation.
Crushed cardamoms are added at this stage (after the addition of sugar) and continue controlled heating for 5 more minutes.
Stop heating and remove the pan from the source of heat. This finished kalakand is transferred to a greasy tray (by applying oil or ghee on the surface) and allowed to cool at room temperature.
The kalakand is now ready. It can be decorated, if desired with silver paper and sliced pista. Cut it into required sizes and shapes and serve it with a smile.
It is a great way to mesmerize your guests with that sweet and smooth kalakand.