Kalakand

: A Delicious Indian Sweet made with Milk

• In a wok or kadhai, pour in 100 ml of milk.Add the grated paneer to the milk and let it cook for 2 minutes, allowing the flavors to meld together.
• Add  ½ cup of milk powder and cook until the moisture evaporates, intensifying the richness of the mixture.
• Then, add 2 tablespoons of desi ghee and stir thoroughly to meld the flavors together harmoniously.

• Introduce the ground cashews and pistachios into the mixture, enhancing both texture and flavor. Add the elaichi powder.
• Add 1 cup of condensed milk and cook for 10 minutes till all the moisture evaporates. You will get a perfecta thick consistency.

• Take a glass container or a baking tray, and grease it well with desi ghee. Layer with parchment or butter paper.
• Set the Kalakand in the tray and garnish with nuts or kesar. Refrigerate for a minimum of 4 hours.

Demould the Kalakand from the container and cut into cubes of your desired size. Garnish with rose petals, and serve cold.