Take a heavy bottomed pan and add 2 tbsp water in it. The aim of water is to prevent the milk from sticking at the base.

Add cow's milk.

Leave it for boiling for high heat.

Do stir at intervals to dissolve the malai being formed over the surface of milk.

Mix well.

Again add second pinch of citric acid and mix.

Lastly add third pinch of citric acid and mix again.

You will find that tiny milk granules/particles/solids (whatever you call) will begin to form in the milk.

Turn the heat to high again and add full fat bafalo's milk.

Also add sugar.

Now leave the milk to cook on high heat.

But don't miss to stir at intervals.

Also do scrap the sides of the pan where malai keeps on forming and sticking.

As the milk continues to cook and reduce, its colour will gradually start changing as well.

Keep cooking on high heat.

A stage will arrive when milk will thicken a lot and start bubbling. Now reduce the heat to low - medium.

As it may splutter, use the lid as a shield to stir the milk. But keep cooking.

Soon milk will turn into solid and most of the liquid is evaporated. This can be identified by stirring it. The milk solid will start leaving the base of the pan.

Add cardamom powder and mix well.

Immediately trader it to a box (preferably metalic and high in hight) lined with greased butter paper.

Kalakand which cools down slowly turns more delicious, hence we have put this box in another box.

Now wrap it in a towel. Purpose is only to slow down the cooling process.

Keep aside for 8-10 hours or overnight.

In the morning, kalakand is all set in the box.

Run the knife on the edges and take the kalakand out.

Cut into pieces of your choice and enjoy.