I turn to this recipe for quick and easy Kalakand with condensed milk (I use Milkmaid) and Paneer, when I have to make sweets for a large number of people. It tastes just like the original.
Crumble the paneer. Ensure there are no lumps.
In a large, heavy-bottomed (or non-stick) kadhai, mix the paneer and condensed milk.
Add cardamom powder and mix well.
Over medium flame, cook the mix while stirring constantly till it becomes thick and starts to form a soft ball.
Transfer the mix into the greased plate or container.
Garnished with slivered almonds and pistachios.
Let the Kalakand cool.
Refrigerate for 2 hours.
Cut with a sharp knife into squares or diamonds.
You can store this Kalakand in the refrigerator for up to a week. Just leave it out for 30 minutes before serving.