In a pan crumbled paneer and condensed milk. Mix well

Keep stirring and mixing till the mixture doesn't leave the sides of the pan.
Tip don't smash the paneer completely to get the perfect texture of kalakand.

Once it becomes a uniform mixture,add emulsion. Mix well and switch off the flame.

Transfer to a greased tray. Spread evenly. Let it set at room temperature for about 2 hours.

Cut into desired shapes. Garnish with silver warak and chopped cherry.