Finely chop pistachio and almonds and soak saffron in hot milk for a while.
Crumble paneer lightly but make sure you do not crumble it too much as we do not want it to release ghee. Here I have used homemade paneer (please follow the first four steps from “Paneer Bhurji Recipe” for Homemade Paneer preparation) if you are using ready made store bought paneer grate it and keep it aside.
Take heavy bottomed kadai on gas and pour condensed milk in it , stir it continuously. Keep the flame low.
Add crumbled paneer/cottage cheese to the condensed milk and cardamom powder and Mix it well.
Keep stirring or it will stick to the bottom in no time and once it sticks to the bottom it will get the burnt smell. Stir it continuously till kadai resists ghee.
Soon it will be thick in consistency and leave sides.
Grease a plate with ghee and pour the mixture in greased plate and garnish with finely chopped pistachio and almonds.
Let it cool at room temperature and then set in refrigerator for half an hour. Cut it into squares and this royal dessert kalakand is ready to be served.