Kalakand, the rich milk cake is a popular Indian sweet.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Setting time: 2 hours
Yield: 16 pieces

Full cream sweetened Condensed Milk- 1 can (392 gms)
Cottage Cheese or Paneer- 2 cups tightly packed crumbled 
Saffron- 8-10 strands of Saffron dissolved in 2 tablespoons of warm Milk
Rose Water- 1 teaspoon
Cardamom Powder- 3/4 th teaspoon
Nuts for Garnishing- 10-12 each pista cashews and almonds cut into slivers.


Grease a deep plate or pan in which you want to set your Kalakand
You can use parachment paper or aluminium foil too. Keep it aside.
I prefer using home made paneer to make kalakand. 
However, if you are using store bought paneer, make sure it should be fresh and without any salt.

In a pan put the crumbled paneer along with the condensed milk and put on low heat.
Keep stirring and mixing it. Otherwise it'll stick to the bottom of the pan.
Keep stirring for 5-6 minutes, until paneer and condensed milk are well blended.
Add cardamom seeds, rose water and saffron.
Mix well.
Cook for another 2-3 minutes while stirring.
Cook on a low flame.
Stir constantly to prevent burning. 
After a short while, the mix will become a thick mass and will begin to leave the sides of the pan.
Switch off the flame.
Kalakand is ready.
Transfer the kalakand to the foil or greased plate. 
Spread it to half inch thickness. 
Smooth the top evenly and sprinkle nuts and lightly press them in with the help of the back of a spoon.
Refrigerate for at least 2 hours. 
Cut in to desired shape.
Enjoy the yummm treat!!!!!