Firstly, in a large vessel take 2-litre milk and get to a boil.

Once the milk comes to a boil add 2 tbsp vinegar and mix well.
add vinegar until the milk curdles.

Drain off the milk and rinse with water. rinsing with water helps to remove sourness.

Now squeeze off the water and transfer to a large plate.

Mash the paneer to smooth texture. keep aside

In a large kadai, heat 1-litre milk.
stir and get to a boil.

Continue to boil until the milk reduces to half.
add ¾ cup sugar and mix until the sugar dissolves

Further, add prepared paneer and mix well.
continue to cook until the mixture starts to separate the pan.

Further, add ¼ tsp cardamom powder and mix well

Now transfer the mixture to the tray and level up.

Top with chopped nuts and press gently

Rest for 8 hours or until it sets completely

Cut into pieces and is ready to serve

Finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.