Ingredients

• 2 lt - milk
• 1/2 to 3/4 - cup sugar
• Chopped nuts to decorate (pista, almonds)
• Silver foil (optional)
• 1/2 tsp - citric acid dissolved in 1/2 cup water.

How to Make Kalakand (Milk Burfi)

• Boil half the milk and add the citric solution as it comes to boil.
• Switch off gas.
• Once the chenna settles. sieve through muslin cloth, press out excess water, take in a plate and press down.
• Do not knead.
• Put the remaining milk in a heavy pan and boil to half.
• Add the chenna and boil till the mixture thickens, stirring continuously.
• Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
• Set in a tray, apply silver foil and sprinkle the chopped nuts.