If using fresh homemade paneer or chhena, crumble it gently. If using store bought paneer grate it.

Add sweetened condensed milk to a heavy bottomed pan.

Put the crumbled paneer in the pan.

Add sugar, cardamom powder and rose water to the mixture. Do not add too much sugar as the condensed milk already contains sugar.

Keep stirring the mixture on low-medium flame for 10 minutes.

The mixture will start to thicken as it reduces. Do not overcook otherwise the paneer crumbs will become hard.

Coat a dish with oil and pour the mixture evenly into it. You can also use a foil or sheet to set the mixture.

Crush the dry fruits coarsely and spread them evenly over the mixture. You can also add Kesar (Saffron Strands) to the mixture.

Using the back of a spoon gently press the dry fruits into the mixture and even it out.

Let the mixture set in the refrigerator for 2-3 hours.

Once it has cooled down, cut it into square/rectangular pieces. You can combine the leftover parts and shape them into rectangles as well or just eat them as is.

Kalakand is ready. You can serve it chilled or at room temperature.