Ingredients for paneer:
2 liter Milk
4 tbsp Lemon juice
Ingredients for Gajar Kalakand:
2 tsp Ghee
1/2 kg Carrots (grated)
1 cup Condensed milk
1 cup Cottage cheese
1/2 tsp Cardamom powder
Pistachio as required (for garnish)
Ingredients for Kalakand :
1 cup Condensed milk
1 cup Cottage cheese
2 tbsp Powdered milk
1/4 tsp
Pistachio as required (for garnish)

Directions for paneer (cottage cheese):
In a pan bring milk to boil, add lemon juice in it and stir. Let it curdle.
Place a cotton cloth over a bowl and drain off the paneer.
Squeeze off excess water and hang it until all the water is drained.
Your paneer is ready.
Directions for gajar kalakand:
Heat oil in a pan, add grated carrots and fry until it wilts off.
Add condensed milk and cook until the mixture thickens. Then add paneer and stir.
Cook for 15 to 20 minutes then add cardamom powder. Mix it well.
Grease a pan, transfer the mixture in it and level it.
Allow to refrigerate for at least 4 hours or overnight. Cut squares, garnish with dry fruits and serve chilled.
Directions for plain kalakand:
In a pan add condensed milk, paneer and powdered milk.
Cook for 15 to 20 minutes until thickens.
Add kewra essence in it, mix it well and transfer the mixture in a greased pan.
Allow to refrigerate for at least 4 hours or overnight. Cut squares, garnish with dry fruits and serve chilled.