Ingredients

• 1 tin condensed milk
• 1.5 kg - paneer (cottage cheese)
• 3 to 4 tsp - powdered elaichi (cardamom)
• 2 heaped tbsp - full cream milk powder
• 1 silver leaf (vark)

How to Make Kalakand

• Mash paneer coarsely and add milk powder to it.
• Add condensed milk and mix.
• Heat the mixture in a thick bottomed pan.
• Cook on medium heat with constant stirring till the mixture becomes thick (8 to 10 mins.)
• Remove from fire and spread onto a greased plate.
• Sprinkle elaichi powder. Top with silver leaf.
• Cool and cut into squares.