Fixings 

Paneer, ground - 2 containers (250 gm)

Consolidated milk (Milkmaid) - 1/2 tin (200 ml)

Sugar (discretionary) - 2 tblsp

Milk powder (Dairy whitener) - 1 tblsp

Cardamom powder - 2 squeezes

Pistachios - 5 for beautification

 Strategy 

Defrost paneer totally either by keep it outside for couple of hours or keeping inundated in boiling hot water for 10 mins. Deplete and press water. Place it in a blender and utilize the beat catch and disintegrate it.

In a blending dish, put the consolidated milk, paneer, sugar, milk powder, cardamom powder.

Blend well and pour it to a non-stick container. Likewise keep a plate, lubed with ghee. I utilized a square tiffin box, lined with heating sheet.

Continue blending in medium fire for 4 minutes or until it begins leaving the sides of the skillet.

Pour it to the lubed plate and let it set until it chills off. You can cut it when it is warm, into squares. You can enrich by squeezing cooked pistachios in every square.

Notes 

I saw the formula in milkmaid youtube feature and they had not utilized sugar. in any case, the sweetness was less for me, so I included sugar.

The sweet tastes best following day subsequent to being refrigerated.

You can blend a squeeze of saffron broke down in 2 tblsp of warm drain and blend with the kalakand in step 2.

Rose quintessence additionally can be included 2 drops set up of cardamom.

Crisp chenna can be utilized as a part of spot of paneer. Cooking time may differ.

Its most ideal approach to utilize a soured milk.

Milk powder/dairy flavor can be discarded, however prescribed as it serves to tie and give some lavishness to the sweet.