Kalakand

1. Pour the full-fat milk into a large bowl or jug and whisk in the milk powder until completely smooth.
2. Transfer the mixture to a wide non-stick frying pan and cook over a medium heat, stirring continuously to prevent it from sticking or catching on the base.
3. If the mixture begins to brown, reduce the heat immediately and continue stirring.
4. Allow the milk to reduce until it is approximately half of its original volume.
5. Add the edible alum (fitkari) or lime juice and keep stirring. The mixture will gradually begin to separate and develop its characteristic soft, grainy (danedar) texture.
6. Stir in the ghee and continue cooking until the mixture becomes richer and more textured.
7. Add the sugar and mix well until fully dissolved.
8. Continue cooking until the mixture thickens and comes together into a soft mass that leaves the sides of the pan.
9. Fold in the chopped pistachios and almonds, ensuring they are evenly distributed throughout the mixture.
10. Transfer the mixture into a lightly greased tray or dish and spread it evenly using the back of a spoon or spatula.
11. Leave to cool and set at room temperature for several hours, or until completely firm.

Cut into squares or diamond-shaped pieces, garnish with extra chopped pistachios and almonds if desired, and serve.