Heat a heavy bottom nonstick pan and add 1 tsp ghee.

Add fresh mango juice in it and cook it on a medium flame for 2 minutes stirring continuously.

Crumble the paneer and add it in the mango juice and stir it.

Now add condensed milk, cardamom powder and keep stirring it.

Keep scraping up the sides of the pan and cook the mixture for 15-20 minutes till all the moisture has been evaporated and you get a thick mixture.

Switch off the flame and keep it aside.

Take a plate and grease it with ghee and pour the kalakand/fudge on the plate.

Let it cool for 2 minutes before making pieces. Garnish with silver foil, pistachios, and dry rose petals.

Serve it hot or cold and refrigerate it as it will be spoiled if you keep it outside.