Ingredients

1 ½ Cups Condensed Milk

1 Cups Paneer, crumbled

¼ tsp Cardamom Powder

¼ Cup Mixed Nuts, chopped (Pistachios, Almonds)

Process

• Heat a heavy bottom pan on medium flame.
• Add condensed milk and cook till it is warm.
• Now add in crumbled paneer and mix well. Stir constantly to prevent from burning.
• After few minutes, it will turn to thick mass and will begin to leave the sides of the pan. This is the time to turn the flame off.
• Take a greased plate and transfer the kalakand mixture to the greased plate, spread it to ¾ inch thickness.
• Smooth the top evenly and top up with chopped nuts, pat lightly.
• Refrigerate the kalakand for 2-3 hours. After chilling cut into desired shapes and serve.