Kalakand/ Indian Milk Cake (Edit recipe)

To curdle the milk:

1. Heat milk (1/4 gallon) over a medium high heat and cook until the milk reaches 190ºF, stirring every few minutes.
2. Turn the heat down to medium and stir in the White vinegar. Let sit without stirring for 1 minute. You will notice the milk starting to curdle and separate into curds and whey.
3. Gently stir again and turn off the heat. Let it sit again without stirring for 10 mins.
4. Set a pot and line a colander with several layers of cheesecloth. If you have a fine mesh strainer, you can also skip the cheesecloth.
5. Rest the colander over the pot and pour over the curdled milk into it. Allow the whey to strain into the pot, so that you are left with just the whey curds.
6. If using cheesecloth, tie a knot using opposite ends and allow it to drain for a few minutes. If using a strainer, ensure all the liquid has drained out and you are left with only the curds.

For the Kalakand:

1. While you are making the curdled milk, simultaneously heat rest of the milk (3/4 gallon) over medium high heat in a wide bottomed pan. Cook until reduced to half, stirring frequently.
2. Once milk is reduced, add the cheese curds and continue cooking the mixture on low-medium heat until slightly thickened (about 15 mins).
3. Add Ghee and stir. Cook for another 5 minutes or until the mixture leaves the sides of the pan.
4. Add powdered sugar, ground cardamom and saffron dissolved in milk. Give it a good stir.
5. Cook for another 5-7mins until the mixture has thickened (but not dry), stirring frequently. In the meantime, grease a baking tray with ghee.
6. Spread the mixture into the greased baking tray in one thick layer. Level using a spatula if needed.
7. Garnish with chopped pistachios and gently press using the back of a spoon. Allow it to cool before setting in the refrigerator to chill overnight.
8. When chilled, cut it into squares and enjoy!