Boil the milk over low to medium heat. Before adding the milk, wet the pan with water to prevent it from sticking to the surface.
Boil the milk for about fifteen minutes, allowing it to reduce to almost half its original quantity. Stir the milk occasionally and scrape the sides to prevent the milk from sticking and browning.
Add the ricotta cheese and sugar mix well. Keep stirring and scraping the sides of the pan until the mixture is very soft but it has come together, I do not want to cut them into pieces. Then, add the cardamom powder and mix it in before turning off the heat.
As the Kalakand cools to room temperature, it will thicken slightly. I prefer to keep it soft so that it can be served with a spoon, similar to thick yogurt. Kalakand should be moist and have a grainy texture.
Before serving, garnish with crystal sugar, crushed cardamom, and, if desired, sliced pistachios. I used slightly less sugar in the Kalakand, and sprinkling crystal sugar adds a pleasant mild crunch, while the crushed cardamom enhances the flavor.