Finely grate the slice of paneer
Heat a non-stick pan over low flame/temperature.
Add condensed milk, milk, grated paneer and saffron. Mix well
Cook on low heat, while stirring continuously, until the mixture becomes thick and starts leaving the sides of the pan.
Add ghee, cardamom powder, pistachios and rose petals. Give it a good mix.
Turn the heat off.
Transfer it to a lined/greased tin. Spread it out.
Sprinkle chopped pistachios, rose petals and saffron on top.
Keep it in the refrigerator for 2 hours.
Then remove it from the tin. Cut it into squares.
Transfer a slice to the serving plate.
Pour the chilled rasmalai milk around the kalakand.
Sprinkle chopped pistachios.
Rasmalai kalakand is ready to serve!