Directions 

Take 1.5 tbs Dry cranberries and finely chop them
Take 2 ltr full cream milk of which
Boil 1 ltr milk in a pan where we constantly stir it
And the the other 1 ltr kept in pot, we will use to make paneer
This milk in pot, boil and then turn off and let it cool down a little
Now gradually, add 2 tsp water mixed with 2 tsp vinegar into milk
You will see paneer forming
Drain out water and keep paneer aside
Tip: Save paneer water for cooking use as it has many benefits
Wash paneer 2-3 times so that vinegar sourness is completely removed
Now the 1 ltr milk in pan keep boiling at medium flame
As you see milk reduced and becoming thick
Keep removing Malai (Cream) from sides of pan and mixing it back into milk
Now gently mash and add paneer into milk
Add chopped cranberries
Add 1/2 cup sugar (You can take more sugar if you want)
Now boil again at medium flame for 15 min as sugar releases water
Add 4-5 cardamom powder
Always add cardamom powder at the end
Total it will take 45 minutes of stirring that will be required
Take a tray or thali, grease with ghee
And spread kalakand mix in the tray
Garnish with almonds, pista and US cranberries
Gently press the dry fruits and cranberries so that it sticks to kalakand and doesn’t come off
Let it come to room temperature
And place in refrigerator for 1-2 hours
Take out the tray and Cut in squares or rectangle shapes
Enjoy Cranberries Kalakand