Kesari kalakand

1. Boil 1 litre milk. As it boils, add the vinegar or lemon juice.

2. Switch off the gas once the chenna (fresh curd cheese) settles down. Sieve through muslin cloth, press out excess water, take in a plate and press down.
3.Put the remaining milk in a heavy pan and boil to half.
4. Add the chenna and boil till the mixture thickens. Stir continuously so it doesn't burn.
5. Add the sugar, few strands of saffron and cardamom powder.
6. Continue to cook, stirring all the while till the mixture turns lumpy ( You will notice that all the liquid is evaporated from the sides once its ready)
7.Set in a greased tray and sprinkle chopped nuts and few more strands of saffron on the top.
8. Allow it to cool for 2 hours before you cut into pieces.

Enjoy the delicious homemade Kesari Kalakand.