Divide the milk in two pots and place both to boil.

Place the first pot on a low flame and stir the milk at regular intervals .

Once the milk has boiled in the second pot add the lemon juice and curdle the milk.

Now strain this mix in a cheesecloth.

Pour fresh and cold water over the prepared cheese, this shall remove all traces of lemon.

keep aside.

Now we shall come back to pot 1 where milk would have reduced considerably.

We need to reduce it to half.

Squeeze out all the water from the cheese cloth and add the paneer to the first pot where milk has been boiling.

Divide the mix into two parts . Add Rose syrup to one and Nutella to the other. Cook them for 2-3 minutes.

If there is a little milk like moisture , do not worry , it shall make the kalakand juicy .

Transfer the Rose kalakand to a greased tray and after a few minutes transfer the chocolate Kalakand over it. let it set.

Garnish with pistachios powder and dried roses.

Cut into pieces .