2 cups grated or crumbled paneer
½ tin sweetened condensed milk
1½ tablespoons mil powder
¼ cups chopped nuts
½ teaspoon cardamom powdwer
2 teaspoons ghee
Heat 2 teaspoons ghee in a pan, Fry chopped almonds and pistachios until color slightly changes. Remove to a plate.
Cut the soft paneer into small cubes and take in grinder jar. Pulse it quickly or you can even grate or crumble the paneer nicely.
Now take the sweetened condensed milk in the pan used for frying nuts (residual ghee will be there in the pan).
Add crumble paneer and milk powder. Mix well and start cooking in low to medium flame.
After 5-6 minutes the mixture will start to thicken.
In the mean while grease a plate with some depth with some ghee.
Continue to cook the paneer mixture for further 6-7 minutes. The mixture will evaporate and turn into a solid mass.
At this stage transfer to the greased plate and level with a spatula. Spread the fried nuts on top and set aside to cool.
Slice the set kalakand, if unable to slice keep it in fridge for few hours and then slice. Serve kalakand as required.