In a heavy-bottomed saucepan, bring the milk to a boil over medium heat.

Reduce the heat to low and let the milk simmer until it reduces to half its original volume, stirring occasionally to prevent sticking and burning.

This will take approximately 45-60 minutes.

Crumble the cottage cheese (paneer) and add it to the reduced milk.

Add the sugar to the milk and cottage cheese mixture.

Mix well until the sugar is dissolved and the mixture attains a semi-solid consistency.

Preheat the oven to 425°F (220°C).

Transfer the mixture to a square-shaped oven-proof dish, spreading it evenly.

Bake in the preheated oven for 10 minutes, or until the top of the kalakand starts to turn golden brown.

Turn off the oven and let the kalakand stand in the oven for half an hour to set.

Remove from the oven and let it cool completely at room temperature.

Once cooled, cut the kalakand into squares and serve.