Kalakand

Instructions

1. Make the paneer (fresh cheese)
   Bring the milk to a boil in a heavy-bottomed pan. Once it starts boiling, reduce the heat and add lemon juice gradually while stirring gently. The milk will curdle and separate into curds and whey. Turn off the heat once fully curdled.
2. Strain the cheese
   Line a colander with cheesecloth or muslin and pour the curdled milk into it. Rinse the cheese curds under cold water to remove the lemon taste. Squeeze out excess water and transfer the fresh paneer to a plate.
3. Cook the mixture
   In a non-stick pan, add the fresh paneer and break it down with a spatula. Add sugar, condensed milk, and ghee. Cook on medium heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan (approximately 15-20 minutes).
4. Add flavorings
   Add cardamom powder, saffron strands (if using), and rose water (if using). Mix well to incorporate all the flavors evenly. Continue cooking for another 2-3 minutes until the mixture has a soft, fudgy consistency.
5. Set the Kalakand
   Grease a square baking dish with ghee. Transfer the mixture to the dish and spread it evenly using a spatula. Press down gently to compact the mixture.
6. Garnish and cool
   Sprinkle chopped pistachios and sliced almonds evenly over the surface. Press them lightly into the mixture. Allow it to cool completely at room temperature for about 1 hour.
7. Cut and serve
   Once cooled and set, cut the Kalakand into diamond or square shapes using a sharp knife. For best results, refrigerate for at least 2 hours before cutting. Serve chilled or at room temperature.