Saffron and Cardamom Kalakand

 A few saffron strands and some cardamom give this saffron kalakand its festive aroma. Soak the strands in a tablespoon of warm milk before you begin cooking so the infusion is ready when the paneer mixture thickens.

Combine crumbled paneer, condensed milk and milk powder in a pan. Stir until the mixture starts leaving the sides, then mix in the saffron milk and cardamom. Transfer it to a greased tray, sprinkle with sliced nuts and refrigerate until set.

Cut the sweet into small squares and serve chilled or after a brief rest outside the fridge. See the complete kesar kalakand recipe for quantities and timing.