Kalakand Recipe

• 2 litres Milk
• 1/2 to 3/4 cup Sugar
• chopped nuts to decorate (pista, almonds)
• Silver foil (optional)
• 1/2 tsp. Citric acid dissolved in 1/2 cup water

• Boil half the milk .Add the citric solution as it comes to boil.
• Switch off gas once the chenna settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down. Note: Do not knead.
• Put the remaining milk in a heavy pan and boil to half.
• Add the chenna and boil till the mixture thickens. Stir continuously.
• Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
• Set in a tray, apply silver foil and sprinkle the chopped nuts.