Line small baking tray or dish with 7" X 7" parchment paper
In a wide non stick pan (10 to 11 inches wide) add ricotta cheese and condensed milk. Cook over medium heat stirring frequently for 20 to 25 mins. Keep scraping the sides frequently.
In the first 5 minutes the mixture will be very liquidy and it will continue to thicken up. After about 20 minutes the mixture will start to seperate from the sides and will start to come together as a thickish batter.
Add cardamom powder and mix well. For me, the batter comes together in 22 minutes, but depending on the thickness of your pan and heat level, it may take a few mins more or less. Please see the notes below.
Pour the mix in on the parchment paper-lined dish and using a silicone spatula, press down evenly making a 6" X 6" square evening out the top and sides.
Sprinkle Pistachios and saffron on top and gently press down with the spatula.
Allow to cool down completely, about an hour. You can cut the Kalakand into small 1 inch cubes (around 36 square pieces) or cut into bigger 2" x 2" squares ( 9 pieces) which will look more like the traditional version. I like to cut them into small bite sized pieces which are easier to eat.
Kalakand will stay good at room temperature for a day. It also tastes best at room tempterature. You can refrigerate for up to 5 days. Be sure to bring it to a room temperature before serving. Kalakand freezes well, but again make sure to thaw it overnight in the refrigerator, and serve at room temperature.