Divide the milk in two pots and place both to boil.
Place the first pot on a low flame and stir the milk at regular intervals .
Once the milk has boiled in the second pot add the lemon juice and curdle the milk.
Now strain this mix in a cheesecloth.
Pour fresh and cold water over the prepared cheese, this shall remove all traces of lemon.
Now we shall come back to pot 1 where milk would have reduced considerably.
We need to reduce it to half.
Squeeze out all the water from the cheese cloth and add the paneer to the first pot where milk has been boiling.
Mix well and add sugar and cardamom powder.
Sugar will release its water, so we will cook till there is no moisture left. This shall take 2-4 minutes .
If there is a little milk like moisture , do not worry , it shall make the kalakand juicy .
Transfer the kalakand to a greased tray and let it set.
Garnish with pistachios and almonds.
Cut into pieces .