Kalakand

Preparation Steps

1. Boil the milk in a pan until it reduces to half its volume.

2. Add the lemon juice to the boiling milk and stir until it curdles.

3. Strain the curdled milk using a muslin cloth to separate the chenna (cottage cheese).

4. In a pan, combine the chenna and sugar, and cook on low heat until it thickens.

5. Transfer the mixture to a greased plate and flatten it evenly.

6. Allow it to cool and set before cutting into pieces.