To get ten medium-sized thick kalakand burfis, I used 1.5 liters of whole milk in two portions.

First, to make paneer, take 3/4 of full-fat milk in a deep pan and boil it.

When the milk is boiling at high, add the juice of half a lemon and mix.

Keep mixing until the milk curdles from the whey water.

In less than five minutes, the whole milk solids separate fully. If needed you can add a few tsp of extra lemon juice to curdle milk.

Next, filter out the whey water and collect the paneer in a thin clean cotton cloth.

Hold the corners and tie the knot, keep it hanging until the excess whey water from the paneer comes out. Do not keep weight on top of paneer as we usually do for setting the paneer cube. We need softer paneer to make kalakand hence just remove the excess water and it's good to go.

In another large and heavy bottom pan, start boiling the next 3/4 liter of full-fat milk.

Milk once after reaching its boiling point, keep mixing to avoid overflowing. A large pan helps in preventing that.

You can slightly reduce the high heat so that the milk sticking and burning can be avoided.

Keep an eye near the stove and mix occasionally until the milk reduces to half. It takes around 20 to 30 minutes to reach this stage. Now start scratching the sides and bottom of the pan and collect the malai layers.

Stir in a circular motion and after ten minutes the milk solids form nicely.

Next, add 1/4 cup of sweetened condensed milk and mix well. Condensed milk is to give a nice texture to our creaming milk.

Note: Condensed milk is optional here if you don't have just double the quantity of sugar.

Also, add the fresh soft crumbled paneer we prepared and mix well.

Since my pan became superheated, I changed the kova paneer mixture to another pan. Add 1/4 cup of sugar and mix. If you are not using sweetened condensed milk then add 1/2 cup of sugar.

Add a half tsp of cardamom powder and 2 tbsp ghee.

Keep mixing and soon the kalakand mix gathers up.

Finally, you can add a tbsp of ghee and switch off.

Grease a right size plate or pan, transfer the kalakand and tap to smooth out the top layer.

Sprinkle few chopped nuts and let the mix cool down and set for 15 minutes.

When kalakand is set completely transfer it to a plate and cut gently into squares.

Enjoy the yummy kalakand.