For paneer making - Take 1/2 litre milk (used buffalo milk...you can also use cow milk), Boil it on slow flame....once boil add 1 cup of homemade curd

After few mins add citric acid, slowly milk will start curdling/breaking and when it is completely separated which will take 10 mins close the flame

Now take strainer and strain the paneer...put some cold water and let the water get dry now you can keep the paneer on muslin cloth to dry the water... around 10-15 mins. Nice granular 1 cup of paneer is ready

Making of Kalakand - In a pan add 1 cup paneer,  4 teaspoon sugar, 2 tablespoon milk, Elaichi. Keep mixing... now paneer and sugar will start leaving water which you need to dry up slowly in few mins

You can keep the flame high for 1 min and once sugar melts...water bubbles will reduce...add 1 cup of milk powder

Now keep mixing everything and slowly it will sides

Tips - Ensure paneer is not watery
If you don't want danedar kalakand then just press the fresh paneer with your palms and get a smooth texture
If paneer has more water add some more milk powder