Dilute the lemon juice with a little water so it can be added gradually without over-curdling the milk.

Bring the milk to a boil in a heavy kadai, then simmer, stirring occasionally, until it reduces to nearly half its original volume.

Lower the heat and add the diluted lemon juice a little at a time, stirring gently, until the milk splits into soft, fine grains without fully separating into curds and whey.

Stir in the sugar and cook the grainy milk mixture over medium-low heat until it thickens and starts coming together.

Keep stirring continuously until the mixture thickens further, turns glossy, and begins to leave the sides of the kadai.

Stir in the cardamom powder during the final minute of cooking to infuse the mixture with its aroma.

Immediately pour the thickened mixture into a greased tray and spread it into an even layer with a spatula.

Sprinkle the slivered pistachios, almonds, and saffron strands evenly over the top, pressing gently so they stick.

Refrigerate the tray for a couple of hours until the kalakand sets firm enough to hold its shape when cut.

Once fully set, cut the kalakand into square pieces using a sharp knife.