Boil milk and reduce it to one third by simmering it on a low heat and keep stirring it occasionally in order to prevent it from burning. After reduced, add Lemon juice mixed in little water to this. Mix well and add Sugar.
Keep stirring it until it thickens. Let it become a bit browned up on a low heat only. It so happens as the Sugar caramelises. Add a teaspoon of Ghee and slivered Almonds and Pistachios as it changes to a lovely brown colour. It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled. Grease a dish and remove the Ajmeri Kalakand onto it. Leave it for an hour or two either outside or refrigerate it well covered.
Cut into desired shapes and serve garnished with sliced almonds and pistachios. The slight brown colour it gets is due to the prolong cooking and the caramelisation of the sugar added. It can very well be made at home just like the confectioners.
