Step 1: Prepare Instant Peda Mixture

Heat 2 tablespoons ghee in a nonstick pan over low flame. Add 1 cup milk powder and 1/2 cup sweetened condensed milk. Mix well and cook for 5-6 minutes, stirring continuously, until the mixture thickens and leaves the sides of the pan. Add 1/4 teaspoon cardamom powder and mix.

Step 2: Shape and Garnish Peda

Allow the mixture to cool slightly. Grease your palms with ghee and shape small balls. Flatten gently to form peda shapes. Garnish each peda with chopped pistachios.

Step 3: Prepare Milk Powder Barfi Mixture

In a clean nonstick pan, heat 2 tablespoons ghee on low flame. Add 1 cup milk powder and 1/2 cup sweetened condensed milk. Stir continuously and cook for 7-8 minutes until the mixture thickens and starts to leave the sides of the pan. Add 1/4 teaspoon cardamom powder and mix well.

Step 4: Set and Garnish Barfi

Transfer the barfi mixture to a greased tray. Spread evenly and smooth the top. Garnish with chopped almonds. Let it cool for 30 minutes, then cut into squares.

Step 5: Prepare Kalakand Mixture

In a nonstick pan, combine 1 cup crumbled paneer and 1/2 cup sweetened condensed milk. Cook on medium flame for 8-10 minutes, stirring continuously, until the mixture thickens and forms a grainy texture. Add 1/4 teaspoon cardamom powder and mix.

Step 6: Set and Garnish Kalakand

Transfer the kalakand mixture to a greased tray. Spread evenly and garnish with chopped pistachios. Allow to cool for 30 minutes, then cut into squares.

• Use full-fat milk or milk powder for richer taste.

• Cook on low to medium flame to avoid burning.

• Garnish with chopped nuts for extra flavor and texture.

• Add saffron strands or cardamom powder for enhanced aroma.

• Use coconut powder in barfi for a coconut flavor.