To begin making the Instant Kalakand, place the paneer and condensed milk in a non stick pan. Place the pan on low heat and cook . We have to keep stirring this mixture until it becomes thick.

Once you notice the kalakand mixture is beginning to turn thick, add the cardamom powder and a few drops of rose water. Keep stirring until you notice the mixture begins to leave the sides of the pan.

Once the kalakand mixture leaves the sides of the pan, turn off the heat.

Grease a square pan with ghee. Add this hot kalakand mixture and spread it evenly with your fingers or with the back of a spoon. Sprinkle some chopped nuts like almonds or pistachios. 

Set the Instant Kalakand and cool completely. Once it cools down, refrigerate the Kalakand for 30 minutes just before cutting them into desired shape.

Once fully set cut them into desired shapes and serve. You can refrigerate the Kalakand for up to 2-3 days. 

Serve Kalakand along with other festival recipes like Saffron Pilaf and Churma Ladoo.