Ingredients

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Lemon juice
• 1/2 cup Water
• 1/2 cup Chopped Nuts (almonds ,pistachios, etc)

Instructions

• Boil the milk in a large pan till it thickens to some extent.
• Add 1 tsp of lemon juice to the thickened milk and stir constantly till the milk becomes granular.
• Remove it from flame.
• Strain it and hang up in a muslin cloth to drain out excess water.
• No need of kneading the paneer, keep it aside.
• Heat up the left over milk, till it reduces to half of its volume.
• Add the paneer and boil till the mixture thickens by stirring continuously.
• Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again.
• Keep on stirring till it leaves the sides of the vessel.
• Remove from flame and pour on to a greased plate. Sprinkle the chopped cashews and sliced pistachios on top. Cut into pieces after it cools.
• Your favorite Kalakand is ready to eat. 

Sending this Kalakand Recipe to Diwali Special – Sweets & Savories event by Radhika.

And to Akila's dish name starts with K event.