No Sugar Kalakand (Milk Fudge)

Steps

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1. 1
   Dilute lemon juice with a small amount of water.
   ≈0:13
2. 2
   Pour full-fat milk into a large pot and heat to boiling while stirring.
   ≈0:21
3. 3
   Once the milk boils, add the diluted lemon water and slowly stir until the milk becomes slightly grainy but does not fully curdle into paneer.
   ≈0:27
4. 4
   Add jaggery powder and mix thoroughly. The jaggery dissolves quickly and reduces the chance of further curdling.
   ≈0:44
5. 5
   Continue stirring over medium heat and reduce the mixture to about half its original volume.
   ≈0:53
6. 6
   When the mixture is reduced to half, add ghee and mix well.
   ≈1:02
7. 7
   Continue stirring and cooking until the mixture becomes thick and slightly drier in consistency.
   ≈1:02
8. 8
   Add cardamom powder and mix well.
   ≈1:08
9. 9
   Immediately transfer the mixture to a greased tray and lightly smooth the surface.
   ≈1:14
10. 10
    Allow to set for about two hours, then cut into desired pieces and garnish with chopped pistachios.
    ≈1:14