- Take 2 cups of fresh paneer and grate / crumble it into fine pieces. In a large Kadhai add the crumbled paneer and stir it for 1-2 mins.
- Now add the milk powder, milk and mix well and cook on low to medium flame.
- The milk will be absorbed and combined into a lump
- Finally add the milk maid foe a smooth creamy and velvety kalakand.
- Now add some cardamom powder (for an Indian touch) and mix well.
- Now divide the mixture into two equal parts.
- In the first part add the rose syrup
- In the second part add melted dark chocolate and mix well.
- Grease a setting tray and place a butter paper. First transfer the chocolate mixture and level it to form a slab.
- Gently pour the rose mixture over the chocolate kalakand and level it too with a spatula.
- Garnish with almond and pistachio slivers, rose petals and chocolate chips.
- Allow the kalakand to set for 3-4 hours (you can also set it in the refrigerator). Cut into bar shaped pieces and serve!
- An easy delicious and perfect mithai is ready for your any and every occasion.
