Kalakand ... for that specially normal day

Today its time to satisfy that sweet tooth. This was my first attempt at Kalakand and I had to, simply because when you are some 8422 miles away from your country and you yearn for that comfort and that taste you got to take the matter in your hands. So here comes the superbly simple and easy of kalakand, its actually a 4 ingredient fix :-

Ingredients :-

Milk - 3 litres

Lime juice - 2 tablespoon

Sugar - 1/2 cup

Cardamom - 4-5 pods

OR

Condensed Milk - 500 gms

Ricotta Cheese - 500 gms

Cardamom - 4-5 pods 

Okay so now that you do see its a four ingredient recipe, lets get cracking:-

Divide the milk into equal halves, and put both the portions on a boil. One on a simmer and one half on a medium flame.

When one half portion reaches boil add the the lime juice and reduce the heat. The milk will separate and small clouds like white curds will start floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir). The process will take few minutes, so wait at least 5-7 minutes. 

Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink.Give the curd a wash by holding it under running water so that the sour taste of the lime juice gets washed off. Gather the curds by twisting the cloth into a firm lump. The fresh paneer or chhana is ready. Alternatively u can evade the whole process and simply use ricotta cheese...

Remember i said one portion has to go on a low heat and keep simmering... well it has keep simmering till its becomes 1/4th of its original volume. When the milk becomes thick and almost semisolid and  add the sugar and let it cool for approximately 5 mins... again alternatively u can evade the whole process and simply use condensed milk. 

Once the milk is cooled add the chhana and give it a good stir. Grease a tray with a little bit of ghee and pour the mixture on the tray. Flatten it out with a butter knife and let it cool completely. Once it is completely cooled the kalakand will become firmer. 

With a knife cut square or diamond pieces and dig in.... Remember that all you would need the time and the love to do it.