Kalakand is the one sweet to enter to your plate of sweets this diwali with these easy steps to follow:

Ingredients:

1. 8 cups or 2 quart milk
2. 1/2 cup sugar
3. 2 to 3 tablespoons lemon juice (for making paneer)
4. 1 tablespoon sliced almonds or pistachio for garnishing

Method:
for Making Paneer

• 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
• 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
• Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth
• Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon
• To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

for 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
• Make sure to frequently stir the milk as the milk burns easily in bottom of the pan
• Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
• Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
• Pour it over greased plate keeping about half inch thick.
• Let it cool for about one hour. Cut the kalakand in squares.

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