Sweet dish, served as dessert, suitable for vegetarians
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Kalakand
Milk - 2 litres
Sugar - 0.5 to 0.75 cup
Pistachio or Almond nuts - few, chopped to decorate
Silver foil - as needed, optional
Citric acid - 0.5 teaspoon, dissolved in 0.5 cup water
Method for Kalakand
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 the quantity.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring constantly till it thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.
Cut in sqaure pieces before serving.