Grease a small tray or steel plate with little ghee and keep on the side till required. You can line it with parchment paper if you wish.
Using a fork or a masher, break up the big pieces of cottage cheese.
Add cottage cheese, milk powder and sweetened condensed milk to a thick based saucepan.
Put the saucepan on medium heat and allow the mixture to become hot.
As soon as it becomes hot, stir if frequently so that it does not stick and burn at the bottom of the pan.
Keep stirring the mixture frequently till it becomes thick.
Add ghee and mix. Keep stirring all the time when it becomes thick. This takes about 20 -25 minutes.
Add cardamom powder and mix. Keep stirring the mixture till it comes away from the pan.
Add saffron and mix. Kalakand mixture does not form into a ball like normal barfi.
When you see that the mixture is coming away from the pan and has become thick, kalakand is ready.
Add the kalakand mixture to the greased tray. It should be at least 1 inch thick. With a spatula, smoothen the top.
Garnish the top with the chopped nuts, rose petals and a few saffron strands. Press down the garnish gently with a spatula or spoon.
Allow the kalakand to set for at least 2-3 hours. I allowed it to set in the fridge.
Cut the kalakand into the desired size using a sharp knife. You will get 10-14 pieces depending on the size.
Enjoy chilled Kalakand with friends and family.