Start by making paneer. Heat milk in a heavy bottom pan.

Once it comes to a boil, add in lemon juice and mix well.

It will start to curdle. Once it is completely curdled. Switch off the flame.

Line a colander with cheese cloth( I used a clean towel). Drain this mixture over it.

Wash the paneer with lots of cold water to get rid of all the sourness from the lemon juice.

Squeeze the paneer with your hands and leave them to drain for 2 hours, Squeeze often whenever you pass across them.

After that, crumble them with your hands and set aside.

Now let's make the kalakand. Take a non stick pan. Add in paneer, khoya and milk. Mix well and bring this to a boil.

It will get thick and creamy. Now add in sugar and mix well.

Boil this for 10-12 mins. Keep stirring often. Now they will get thick and leave the sides of the pan.

Now add in cardamom powder, saffron and mix well.

Grease a pan with some ghee. Transfer this mixture in that. Sprinkle some nuts on top and press them.

Leave it set for 2 hours. I left them in the fridge.

Now cut them into bars and serve.