Kalakand

Ingredients:

• Milk       1litre
• Lemon juice  3tsp
• Sugar      1 cup
• Milk powder 1/4 cup
• Condensed milk  1/4 cup
• Ghee    To grease the plate
• Almond  To garnish

Method:

1. Add milk in a vessel and once this reaches the boiling consistency add the lemon juice to this.Dilute the lemon juice with 1 tsp of water.
2. Now you can see the water start separating.
3. switch off the flame to avoid over coking and drain with a clean muslin cloth.
4. Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
5. Take a hard bottomed kadai and add the panner,sugar,milk powder,condensed milk and mix well.
6. Saute this nicely without getting burnt, till the moisture leaves and this become thick on a low flame.
7. Grease a plate with ghee and keep aside.
8. Once done transfer this to the greased plate with ghee.
9. Keep this in the refrigerator for half an hour.
10. After that,cut them into squares and garnish with sliced almonds.