First make a paste of strawberry by grinding method

Cook the khoya till light brown color or till it leave ghee from khoya

Then add paneer in khoya and cook till golden brown color. Then add sugar till it leaves ghee on pan. Kalakand is ready

On other side cook strawberry puree and cook till it will be thick in consistency. Do water test when we drop the puree in water and it turn into hard consistency like jaggery used for chikki.

Lastly add cooked strawberry on kalakand and give a flavor of strawberry

Then make a soft dough. And then transfer into butter paper and keep in refrigerator for 1 hour then cut into slice.