Kalakand/ Milk Burfi

Milk-10 cups
sugar-1/2 cup
Lemon juice-2 to 3 tbsp
Sliced almonds/pistachio/Raisins/cashews for garnishing


Method Of Preparation of Paneer:

1. Boil the 5 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
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.
3. Drain the whey using a muslin cloth.
4. Rinse  it under cold water(to remove the sourness from lemon), and squeeze well, so that no water content remains in paneer.
5. Break the paneer to powder.

To make Kalakand:

1. Boil remaining 5 cup of the milk in a heavy bottom pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir else  milk burns at bottom of the pan.
2. Add the paneer in the milk and keep stirring till the mixture thickens and forms a soft dough consistency.
3. Add the sugar and continue to cook stirring until the mixture becomes soft lump and starts leaving the pan from sides.
4. Pour it over greased plate with about half inch thickness.
5. Cool it and cut in squares.
6. Garnish with any nuts.