(All images credit- Freepik)
Start off by gathering essential ingredients such as full-fat milk, sugar, lemon juice (or vinegar), cardamom powder, and a few drops of rose water.
In a heavy-bottomed pan, bring the milk to a boil. Stir frequently to prevent it from burning. After a while reduce the heat to medium.
Add the lemon juice (or vinegar) to the boiling milk and stir. This will help the milk curdle and form chenna (paneer).
Once the milk has curdled, strain it through a muslin cloth or a fine sieve to separate the paneer.
Transfer the chenna back to the pan and add sugar. Stir the mixture continuously over medium heat, ensuring the sugar dissolves completely. Keep cooking until the mixture thickens.
Add cardamom powder and a few drops of rose water to the mixture to infuse it with aromatic flavors.
Once the mixture thickens, transfer it to a greased plate or tray. Once set, cut the Kalakand into pieces and serve!