Kalakand/ Milk Cake (diwali Special)

I made this milk cake mithai, also known as Kalakand at home for the first time after diwali. Made it after Diwali because I was not sure how it was going to turn out. But luckily it came out amazing. Sharing the recipe as my entry for the contest

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Khoya/ Mawa (Milk solids) 200 gms
Paneer 200 gms
Sugar 100-150gms
Full Fat milk 2Tbsp
Clarified butter (Ghee) 2 Tbsp
To make 200gms of khoya/mawa/milk solids. Boil 1 liter of milk till it reduces to less than half and starts becoming thick. When its thick and you can see it starts forming solids. Keep stirring continuously till the milk thickens and starts coming together. (You need to stir continuously) This process may take at least an hour. Once done keep the khoya aside
In a non stick pan or kadhai take milk, khoya and paneer.. Keep stirring them on medium heat till the khoya starts to melt.
As it melts add sugar. Keep stirring continuously. Stir for 5 mins and add ghee.
Continue stirring and cooking till the mixture starts to thicken again (Might take easily 30 mins of stirring and cooking on low-med heat).
When the mixture is thick (Thicker than a cake batter) turn off the heat.
Take a narrow but deep steel utensil and transfer the mixture in it. dont take a cake pan as cake pans are flat and broad and not deep. You need a vessel which is deep.
Once transferred place the mixture in one corner for at least 2 hrs to completely cool down.
What happens is, the top and bottom start cooling faster where as the center portion takes time to cool and continues to brown. This is why you get white and brown shades in a milk cake.
Once it is coold and hard. Place the milk cake in fridge for 15 mins and then slice into cubes to get perfect cuts.
Your milk cake is ready to be served.