Take a baking tray, add parchment paper and grease the tray with ghee and keep it aside
In a heavy bottomed pan add all the ingredients one by one but except almonds. Mix well
Cook on medium flame; stir constantly to prevent burning
At one stage the mixture becomes a thick mass and leaves the side of the pan; turn off the stove
Transfer the mixture into the greased tray. Smooth the top with a greased knife and sprinkle the nuts. Gently press the nuts once
Refrigerate the Kalakand for atleast 2-3 hours and cut into desired shape