Ingredients

• Milk – 1 litre
• Lemon juice – 1 tbsp
• Sugar – 1/4 cup
• Cardamom powder – 1 tsp

Preparation Method of Kalakand

1. First, heat 2 litres of milk to a boil in a big pot.
2. Two tablespoons of vinegar should be added to the milk as it begins to boil.
3. When the milk curdles, add vinegar.
4. Rinse with water after draining the milk. Water rinses assist in removing sourness.
5. After squeezing the water out, transfer the mixture to a big dish.
6. The paneer should be thoroughly mashed. put aside.
7. Heat a litre of milk in a big kadai.
8. Get to a boil while stirring.
9. Boil the milk more until it is reduced to half.
10. Add 1/4 cup sugar and stir to combine.
11. Furthermore, incorporate well-prepared paneer.
12. Cook the mixture until the pan begins to separate from the mixture.
13. Moreover, stir in 1/4 tsp of cardamom powder.
14. Place the mixture in the tray now, levelling it.
15. Add chopped nuts on top, then gently press.
16. Rest for eight hours, or until it has fully hardened.
17. Sliced into pieces and prepared for serving.
18. Last but not least, keep chilled kalakand recipe with chopped almonds for a week.