2. For paneer / cottage cheese, boil milk and turn off the gas.

3. Add lime juice or vinegar water mix to the milk. stir to separate paneer and strain using a muslin cloth.

4. Wash the paneer well with water and cover and keep to strain and set.

5. In a heavy bottomed pan, add 4 cups milk.

6. Boil the milk. stirring in between, cook till the milk reduces to half.

7. Add the strained paneer, crumbled, into the reduced milk and mix.

8. Add in condensed milk and green cardamom powder and mix well. cook till further reduced and thick.

9. Grease a tray with ghee. transfer the kalaknd mix onto the tray and spread it. press down the mix.

10. Garnish with chopped nuts and further press the nuts onto the mix.

11. Keep to set in the fridge for a minimum of 2 hours. then cut into desired shape and serve.

Notes

This recipe makes 12 pieces of kalakand.