Kalakand Milk Burfi Recipe

1. Take milk in heavy bottom sauce pan and allow the milk to boil on low flame of heat. 2. Once milk comes to boiling point, add lemon juice to it little at a time and keep stirring for few minutes until you see the chenna /paneer formation. 3. Filter the liquid using muslin cloth and remove the chenna and set it aside. 4. Transfer the chenna to a wide pan, add 1/2 cup milk and mix well and cook for 5 min.Then add condensed milk and cook with chenna for another 20 to 25 minutes until the entire mixture comes together. 5. Add cardamom powder and stir well with the mixture.when the entire mixture starts to leave the pan or have come together the kalakand is ready. 6. Pour this mixture into greased plate or vessel and cut them into desired shape. Decorate with sliced almonds and serve.