Instructions to make Paneer
Add milk to a heavy bottom pan on medium heat.
Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan.
Once the milk has come to a boil, turn off the heat and start adding curd or vinegar (or lemon juice), little at a time.
At one point, the milk will curdle and you will see the whey separate. At that point, stop adding the curdling agent and wait for 5 minutes so that the milk curdles completely.

Drain the curdled milk into a muslin cloth. Rinse the paneer with cold water so that the final paneer doesn’t have any taste of vinegar.

Instructions to make Kalakand
firstly, in a large kadai or nonstick pan take crumbled paneer. Then add condensed milk & mix well.
mix and mash continuously till the mixture thickens.
keep the flame on medium and keep stirring.
cook on medium flame till the milkmaid melts completely.

And the mixture starts to thicken.
further add cardamom powder and kesar and mix well.
mix till the mixture starts to separate the pan and forms a lump.

Transfer the mixture to the ghee greased plate.
add finely chopped pistachios and badam or any nuts of your choice.
press gently with the back of spoon so that the nuts stick to kalakand.
cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.
cut the kalakan into square pieces.
finally serve.