Milk sweet - kalakand


- 8 cups or 2 quart milk
- 1/2 cup sugar
- 2 to 3 tablespoons lemon juice (for making paneer)
- 1 tablespoon sliced almonds or pistachio for garnishing


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.

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