Kalakand

• cardamom pods↗6

  seeds removed

• caster sugar↗1 tsp tsp
• paneer250g homemade g

  roughly crumbled (see related recipes, below)

• condensed milk↗397g tin g
• rosewaterfew drops of

  few drops of

• pistachios↗3 tbsp chopped tbsp

  chopped

Step-by-step instructions

1. 1

   Pound the cardamom seeds to a powder with the sugar using a pestle and mortar.

2. 2

   Heat the paneer, condensed milk and cardamom mixture in a wok or karahi over a medium heat, stirring often to prevent sticking. Once it comes to a boil, turn the heat to low and cook, stirring continuously, for 5-7 mins, until the mixture thickens and leaves the sides of the pan. Aim for a soft, dropping consistency with a grainy texture.

3. 3

   Turn the heat off and add enough rosewater to lend a subtle flavour. Leave to cool and thicken in the pan for 10 mins.

4. 4

   Line a baking tray with baking parchment. Spread the kalakand out to a 2cm-thick rectangle. Press the pistachios onto the surface and leave to cool before chilling in the fridge.

5. 5

   Once the kalakand is firm, cut it into 3cm squares and serve at room temperature. Will keep for up to four days in an airtight container in the fridge.