firstly, in a large kadai or nonstick pan take crumbled paneer. use fresh homemade panner as they will be more moist and fresh.
further add milkmaid.
also add milk powder to make kalakand more whitish.
mix well making sure the condensed milk and paneer are mixed well.
mix and mash continuously till the mixture thickens.
keep the flame on medium and keep stirring.
cook on medium flame till the milkmaid melts completely.
and the mixture starts to thicken.
further add cardamom powder and mix well.
mix till the mixture starts to separate the pan and forms a lump.
transfer the mixture to the ghee greased plate.
level it up and set to a block making an inch thick.
add finely chopped pistachios or any nuts of your choice.
press gently with the back of spoon so that the nuts stick to kalakand.
cool completely for 2-3 hours, or refrigerate for 30 minutes. however, cooling naturally will make kalakand more moist and tasty.
cut the kalakan into square pieces.
finally serve or store instant kalakand for a week by refrigerating.