Kalakand (Milk Barfi)

Ingredients:

• 2 liters Milk
• 1/2 to 3/4 cup Sugar
• chopped nuts to decorate (pistachio, almonds)
• Silver foil (optional)
• 1/2 tsp. Citric acid dissolved in 1/2 cup water
  

Preparation:

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