You'll need condensed milk, paneer, sugar, cardamom powder, and chopped pistachios.
Crumble fresh paneer correctly to ensure that the smooth texture create for the Kalakand.
Take a pan, heat condensed milk on low flame, stir it continuously to avoid burning.
Add the crumbled paneer to the condensed milk and min it well until it thickens.
Once it thickened, stir in sugar and cardamom powder for added sweetness and flavor.
Pour the mixture onto a tray and flatten it evenly with a spatula.
Garnish it with chopped pistachios, put in refrigerator for 2-3 hours, then cut into squares.