First grease a plate. You can use parchment paper or aluminium foil too. Keep it aside.

Prepare the nuts and keep aside. You can use silvered almonds or chopped or pulsed pistachios and almonds

We need completely drained paneer. Crumble it and keep aside.

Pour condensed milk to a heavy bottom pan and warm up on a low flame.

Meanwhile add milk, paneer, milk kewra water or cardamom powder or rose water to the pan.Stir and mix well.

Cook on a low heat, stir constantly to prevent burning.

After a short while, it becomes a thick mass and will begin to leave the sides of the pan.

Switch off the stove. If you can manage can increase the flame to medium while cooking, but ensure you don’t burn it.

Transfer the kalakand to the foil or greased plate. Spread it to half inch thickness.

Smooth the top evenly and sprinkle nuts and lightly tuck them in.

Refrigerate kalakand for at least 2 hours. Cut to desired shapes.