1 liter full-fat milk
200 grams paneer, crumbled
½ cup condensed milk
2 tbsp sugar
3-4 tbsp dark cocoa powder
2 tbsp ghee
½ tsp cardamom powder
Slivered almonds or pistachios for garnish
Boil milk and add crumbled paneer to it. Stir and let cook until mixture reduces.
Add cocoa powder to the mixture along with condensed milk, sugar, and cardamom powder. Mix well and add ghee.
Grease a square tray with ghee and spread kalakand mixture evenly. Garnish with almonds and set in the fridge.
Slice kalakand to bite-sized squares and serve.