Step 1

Pour milk in the Instant Pot container and select "Yogt" mode until it shows "Boil". Close the lid and set the release vent in sealing position.

Step 2

Once the milk is boiled, open the lid and add vinegar and give it a good stir.

Step 3

Milk solids and whey will separate. Strain the milk solids using the strainer

Step 4

Rinse the paneer under cold water until all sourness is gone.

Step 5

Remove all excess water and leave some weight on the paneer for about 2 hours

Step 6

Paneer is now ready to make kalakand.

Step 7

Select "Saute" mode and pour the milk in the instant pot container.

Step 8

Once the milk starts heating up, add the crumbled paneer.

Step 9

Mix it well and let it boil for about 2 minutes.

Step 10

Add the evaporated milk and sugar and mix it well. Let it continue to cook.

Step 11

Mix it intermittently and let it cook until the liquids evaporate. The mixture should not be dry.

Step 12

Add the chopped pistachios, saffron, cardamom powder and give it a good mix. Continue cooking until all liquids evaporate.

Step 13

Set it in a tray making a layer about a cm in height. Let it cool down and then cut into pieces.