Kalakand

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1. 1
   Pound the cardamom seeds to a powder with the sugar using a pestle and mortar.
2. 2
   Heat the paneer, condensed milk and cardamom mixture in a wok or karahi over a medium heat, stirring often to prevent sticking. Once it comes to a boil, turn the heat to low and cook, stirring continuously, for 5-7 mins, until the mixture thickens and leaves the sides of the pan. Aim for a soft, dropping consistency with a grainy texture.
3. 3
   Turn the heat off and add enough rosewater to lend a subtle flavour. Leave to cool and thicken in the pan for 10 mins.
4. 4
   Line a baking tray with baking parchment. Spread the kalakand out to a 2cm-thick rectangle. Press the pistachios onto the surface and leave to cool before chilling in the fridge.
5. 5
   Once the kalakand is firm, cut it into 3cm squares and serve at room temperature. Will keep for up to four days in an airtight container in the fridge.