1) In a large pan on medium/low heat, add 400g condensed milk and 2 Tbsp milk powder. Mix together until combined.
2) Next, add 2 cups of crumbled SWAD paneer.
3) Cook for 15-20 minutes while mixing constantly. Once the mixture starts to thicken, add 1/4 tsp cardamom powder and mix.
4) Pour the Kalakand mixture into a parchment paper lined 8x8 baking dish.
5) Cool in the refrigerator for at least 2 hours.
6) Once cooled, garnish with chopped pistachios and slice it into squares.