Boil 3 cups of milk, when its about to boil add curd and keep the flame to low. Keep mixing till the water separates.
Keep stirring until the whey separates completely. Now switch off.
Filter the whey and collect it in a container(check my notes how to use whey water). Now collect the paneer.
Wash it once in running cold water. Set aside.
Now boil 1 cup of milk, simmer and let it become half in quantity.
Then add condensed milk.
Once the milk is reduced, add paneer and sugar.
Let it boil but keep in medium low else it will get burnt easily. Add cardamom powder.
Once it gets thick like a whole mass, with bubbles at the edges, switch off.
Now spread this mixture in a plate and level it at the sides and top.
Garnish with chopped pistachios and saffron strands.
Refrigerate it for an hour. Then cut into pieces and serve.
Keep refrigerated. Enjoy Kalakand!