Kalakand

Heat milk in a pan. Add sugar to it. Once the sugar dissolves, mix the chhena well. Continue stirring, after 10 to 15 minutes, add two spoons of milkmaid.

Add milk powder, mix well. Cook on low heat till thick. Then add cardamom powder and mix.

Now set a plate with butter paper or silver paper. Set the fondant to cool. Garnish with chopped almonds and pistachios. Chop when cooled. Delicious Kalakand is ready. You can keep it in the fridge for 2 days.