First we will make paneer then we will proceed for preparing kalakand. Heat 9 cups of water { Lukewarm } in a pan. Then, add milk powder & whisk it nicely so that there are no lumps. Once it starts boiling, pour vinegar. Reduce the flame and stir gently. The milk will curdle and whey will separate. Strain the chhena { cottage cheese } in a muslin cloth or cheese cloth. Put it under running cold water and then hang it for about half an hour to 1 hour. The Paneer is ready.

Crumble the paneer. Now, take the crumbled paneer, condensed milk, sugar, milk powder, cream & milk in a pan. Mix it nicely & cook for 7-8 min on medium heat. Switch off the gas, add nuts, saffron & cardamom powder. When it cools down then add rose petals & rose essence. Keep it in refrigerator for it to chill.

Now mix mango pieces & pomegranate seeds. Fill the lychees with this mixture. The remaining mangoes & pomegranate seeds add it to kalakand.
Please note that at the time of
serving, if the kalakand is little thick then you can add little chilled milk. Put silver warq on it & garnish with stuffed lychees, sprinkled pistachio & rose petals. Serve it chilled !!