Kalakand / Milk burfi

Use non stick pan and pour milk

Boil milk and stir it occasionally

Add 1 tsp lemon juice and stir it continuously for 30 seconds,the milk should begin to curdle

Add remaining lemon juice and stir continuously, the curds should be completely separated and the liquid should look yellow and watery

Set a strainer over a mixing bowl and line it with straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.

Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.

Paneer is ready, keep it aside for 5-10 minutes and let it cool down

Take a non stick pan, add clarified butter and keep it on medium flame

Add paneer and mix it, keep mashing big pieces with spatula

Cook it for 4 minutes and add condensed milk, dry fruit powder

Stir it continuously till kalakand gets thick, approximately you need to cook it for 5  minutes

Take it on a plate and give it square shape

Garnish it with chopped almonds and press it a bit on the top

Let it cool down on room temperature for at least 1 hour

Kalakand is ready. You can store it in fridge for 3-4 days in air tight container