Kalakand

Ingredients:

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

Method of Preparation:

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

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