kalakand ...............mm....yummy

prep & cooking time -1 hr
serves -15 to 20 persons
cuisine -INDIAN

Ingredients

Milk -2 liters (use 1 liter milk to prepare chenna and 1 liter to prepare condensed milk)
Sugar - enough
Almond powder -4 tsp
chopped nuts to decorate (pista, almonds,cashews)
Silver foil (optional)
vinegar or lemon juice -1/2 tspdissolved in 1/2 cup water

How to make:
1.Boil half of the milk and add the vinegar as it comes to boil.
2.Switch off gas. Add ice cubes to avoid further curdling and to get soft chenna.Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
3.Put the remaining milk in a heavy pan and boil to half.
4.Add the chenna ,almond powder and boil till the mixture thickens, stirring continuously.
5.Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a greased tray, apply silver foil if you like and sprinkle the chopped nuts