Recipe makes about 12 to 16 pieces.
- 8 cups or 2 quart milk
- 1/2 cup sugar
- 2 to 3 tablespoons lemon juice (for making paneer)
- 1 tablespoon sliced almonds or pistachio for garnishing
- Mix lemon juice in ¼ cup of hot water and put aside.
- Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
- As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
- Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
- To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
- Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
- Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
- Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
- Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
- Pour it over greased plate keeping about half inch thick.
- Let it cool for about one hour. Cut the kalakand in squares.
- Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
- If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.