Kalakand (Milk Burfi)

Ingredients:

2 litres 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.

Method:

• 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.