1 cup paneer (cottage cheese), crumbled
1 cup khoya (mawa)
1/2 cup condensed milk
1/4 cup sugar
1/2 tsp cardamom powder
1/4 tsp saffron strands (soaked in 1 tbsp warm milk)
1 tbsp ghee
1/4 cup chopped nuts (almonds, pistachios)
Mix crumbled paneer, khoya, condensed milk, and sugar together in a nonstick pan. Stirring constantly, cook over medium heat until the mixture thickens and pulls away from the pan's sides.
Stir in ghee, saffron milk, and cardamom powder. Stir thoroughly and cook for a further two to three minutes.
Spoon the mixture onto a tray or plate that has been oiled. Evenly spread, then top with chopped nuts. Allow it to settle and cool.
Slice into squares and savor your Kalakand, inspired by Ghevar Mithai.