Boil milk until it will become half in quantity stirring continuously. Then drain water from chena smash slightly and add to milk. cook until water will absorbed by chena. Then add sugar.

Stir continuously and let sugar dissolve. Add cardamom powder. Cook until dry and let it come to the consistency to make kalakand. All the time cook in low flame. Grease ghee in a tray. Pour cooked chena immediately on the tray. Set nicely.

Put the tray into refrigerator for 4 to 5 hours. Then cut into pieces. Chopped cherry and put on top of kalakand.