Boil the milk in a heavy pan over medium flame stirring occasionally untill the milk reduces to about one cup

Add the paneer, sugar and cardamom powder in the milk and keep stirring till the mixture thickens and form a soft dough consistency

When the mixture becomes soft lump and start leaving the sides of pan, turn off the flame

Pour it over a greased plate

Sprinkle saffron and garnish with almonds

Let it cool for about one hour

Cut the kalakand in squares and serve