Kritika Handa
You’ll need condensed milk, paneer, sugar, cardamom powder, and chopped pistachios.
Crumble fresh paneer finely to ensure smooth texture for the Kalakand.
In a pan, heat condensed milk on low flame, stirring continuously to avoid burning.
Add the crumbled paneer to the condensed milk and mix well until it thickens.
Once thickened, stir in sugar and cardamom powder for added sweetness and flavor.
Pour the mixture onto a greased tray and flatten it evenly with a spatula.
Garnish with chopped pistachios, refrigerate for 2-3 hours, then cut into squares and serve!