Start by making fresh paneer. Take milk in a large pot and bring it to a boil. Keep mixing in-between to prevent burning in the bottom of the pot. Once it starts to boil, reduce the flame. I used a spatula to mix the milk evenly. Sometimes because of the fat content in milk, it may stuck at the bottom of the pot and burn easily.

Now add in yogurt . Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt. Keep the flame on low and keep mixing the entire time.

The milk will get completely curdled after few minutes. If the mixture didn't curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed. Never boil the curd too vigourously else the paneer will turn hard and rubbery.

Line a sieve with cheese cloth, pour the curd into the cheese cloth. Rinse the curds under water to stop the cooking process. If you are using lemon juice or vinegar to curdle milk, rinse it really well to remove the sour taste from the curds. Squeeze it multiple times to remove the excess whey from the mixture. Let the mixture strain for few minutes. Now take the crumbled paneer in a bowl and set aside.

Prepare a 4 inch square pan by lining it with parchment paper. Set aside.

Now lets reduce the milk for kalakand mixture. Take milk in a large pan. Bring it to a full boil. Keep mixing as it comes to a boil so it doesn’t burn at the bottom. Now continue boiling the milk until it is reduced by half.

Once the milk has reduced by half, add in grated khoya and continue cooking until the khoya is mixed into the milk. Cook until the milk mixture starts to thicken.

Now add in sugar little at a time and continue cooking. Don’t add sugar all at once. You have to add little a time and cook so the milk mixture thickens faster and evenly. Once all the sugar is added continue cooking the milk until it gets super thick.

When you draw a line on the thickened milk, it should stay longer. That is when you know your milk has thickened. Now add in the prepared crumbled paneer into this milk and mix well. Let the paneer gets mixed into the kalakand mixture. It should be evenly combined and also get super thick.

At one point the kalakand mixture will be leaving sides of the pan. Now divide this mixture into two portion. Take once portion and add it into the prepared pan. Spread evenly.

Now to the remaining kalakand mixture, add cocoa and mix well. Spoon this mixture over the first layer and spread evenly. Garnish with chopped almonds and press on top. Now set this in fridge for 2 to 3 hours.

Once it is set, remove from the pan. Place on a cutting board and cut into squares. Serve.