Grate cottage cheese

Mix saffron in ½ cup milk

Boil remaining milk on low flame and reduce to half

Mix sugar and saffron milk in it

Add cottage cheese and stir continuously until it thickens

Add clarified butter and mix well

Let it cool and pour the mixture on a greased rectangular box

Garnish with chopped almonds and tap the box gentally

Keep in fridge for ½ hour to set kalakand

Cut in cubes and serve.