Step 1: Mix lemon juice in ¼ cup of hot water and put aside. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
Step 2: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Step 3: Once the milk fat has separated from the whey, drain the whey using a strainer line with a cloth.
Step 4: Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
Step 5: To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
Step 6: Making Kalakand:
Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
Step 7: Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
Step 8: Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
Step 9: Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
Step 10: Pour it over greased plate keeping about half inch thick. Let it cool for about one hour.
Step 11: Cut the kalakand in squares and then decorate with broken almonds and pista.