Kalakand

Ingredients

Milk                  8 cups
Sugar                1 cup  
Lemon juice      2-3 tbsp
Almonds or Pistachios for garnishing

Making Paneer

Mix 2 tbs of lemon juice in 1/2 cup of water and keep aside.Boil 4 cups of milk in heavy bottomed vessel stirring continuousely making sure not to burn the milk.As the milk comes to boil add the lemon juice gradually and stir the milk gently.The curd will start separating from the whey.Turn off the heat.Drain the whey and separate the milk fat with the help of a muslin cloth.Wrap the curds in a muslin cloth rinse under cold water and squeeze out the excess water but do not knead it.

Preparation

Boil the remaining 4 cups of milk in a heavy kadai on a medium heat until milk reduces to about 2 cups.Frequently keep stirring the milk so as to avoid burning of milk at the bottom of the pan.Add paneer in the milk and keep stirring till the mixture thickens and forms a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture becomes a soft lump and starts leaving the sides of the pan.Pour it over a greased plate to 1/2" thickness.Let it cool and cut the Kalakand in squares.Garnish them with sliced almonds and pistachios.