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Kalakand (Milk
Burfi)
Ingredients
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate
(pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in
1/2 cup water.
Method
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.
Add the
chenna and boil till the mixture thickens, stirring continuously.
Add the
sugar and continue to cook, stirring all the while till softly thickens in a
lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.
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