In a bowl add 1 2 lit of milk and let the milk boil properly
When bubbles start forming in the milk add vinegar to it and let the milk split and switch off the gas
Now strain the paneer with the help of a strainer
Let it sit like this for half an hour
Now crumble the paneer with hands
Crush the cashews and pistachios with the help of a mortar and pestal
In a nonstick kadai add paneer milk maid and sugar and mix properly
Now put the kadai on gas
Keep the flame low to medium
Start cooking the mixture
First it will be watery
But soon it will start to come up as a dough
It will take 15 to 20 mins
While cooking after 10mins add green cardamom powder to it and cook again
In the mean time grease a plate and spread a butter paper
After the mixture firmed as dough pour it over the butter paper
Smoothen the surface with the help of a spoon
Now spread crushed cashews and pistachios on the kalakand and press little
Then let the hot kalakand come down to room temperature
Then keep it in fridge for 3 to 4 hours
Then cut the kalakand and serve
