Kalakand

Lightly grease a 20x20 cm tray or dish with ghee and set aside.

Pour the full-fat milk into a heavy-bottomed, wide pan or kadai. Bring the milk to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and continue to simmer, stirring frequently to prevent the milk from sticking to the bottom and sides of the pan. Scrape down the sides as needed.