Kalakand

Grate the Paneer and mix it with milk powder and condensed milk, in a heavy bottomed kadhai. Heat this mixture and continuously keep stirring.

Once the mixture gets a bit thick, add the milk and sugar. Keep stirring while the mixture cooks on a low flame.

Add the elaichi powder and mix. Keep cooking the mixture until it leaves the sides of the kadhai and thick enough. Pour it into a greased tin or utensil, and garnish it with chopped pistachios.

Let it cool and cut it into pieces .