In a pan take grated paneer, here I use fresh homemade paneer.

Cook in medium flame.
Add sugar.

Also add milk powder to make kalakand more whitish.

Mix the mixture till the mixture thickens.

Keep stirring and cook for about 10 minutes on medium flame or till the mixture starts leaving the sides of the pan.
When the mixture starts leaving the sides then you add cardamom powder.

Transfer the mixture to the ghee greased plate set to a 1 inch thick.