Line an 8-inch square tray with parchment paper. Lightly grease the paper with ghee. Leave some paper hanging over the sides. This makes the finished kalakand easier to lift and cut.

Add ricotta cheese, condensed milk, milk and milk powder to a heavy saucepan. Stir everything together until the mixture looks smooth. Make sure there are no large lumps before placing the pan over heat.

Place the saucepan over medium-low heat. Stir continuously with a wooden spoon. Cook until the mixture becomes thick and leaves the sides of the pan. This usually takes around 20 to 25 minutes.

Turn the heat to low when the mixture becomes thick. Add rose water, rose essence and cardamom powder. Stir gently for two minutes. Avoid cooking the rose flavor for too long, as its aroma can become weaker.

Stir in half of the chopped pistachios and almonds. Mix them evenly through the thickened kalakand. The nuts add a pleasant crunch and make every bite more interesting.

Pour the warm mixture into the prepared tray. Spread it evenly using a lightly greased spatula. Press gently to create a smooth surface. Sprinkle the remaining nuts and dried rose petals over the top.

Let the kalakand cool at room temperature for about 30 minutes. Then refrigerate it for at least two hours. Chilling helps the dessert become firm enough for neat, attractive pieces.

Lift the chilled kalakand using the parchment paper. Place it on a cutting board. Cut it into small squares or diamonds using a sharp knife. Wipe the knife between cuts for cleaner edges.