Method

1. On a medium hot sauce pot and milk bring it boil.
2. Next add condensed milk, crumbled paneer & sugar.
3. On a medium heat continue cooking the mix until the mixture has become thick & dropping consistency.
4. Now add the cardamom powder & rose water.
5. Cook for another 5-10 minutes.
6. Do not overcook it has to be moist and juice and not dry.
7. Transfer the Kalakhand to a non-stick or glass tray.
8. Allow it to cool, then sprinkle pistachios, a few rose petals, cut into cubes and serve cold.