MILK - 2 LITRE

firstly, in a large vessel take 2-litre milk and get to a boil.

1

VINEGAR - 2 TBSP

once the milk comes to a boil add 2 tbsp vinegar and mix well.

2

WATER SEPERATES

add vinegar until the milk curdles.

3

DRAIN OFF

drain off the milk and rinse with water. rinsing with water helps to remove sourness.

4

SQUEEZE WELL

now squeeze off the water and transfer to a large plate.

5

SMOOTH TEXTURE

mash the paneer to smooth texture. keep aside.

6

MILK - 1 LITRE

in a large kadai, heat 1-litre milk.

7

STIR & BOIL

stir and get to a boil.

8

REDUCE TO HALF

continue to boil until the milk reduces to half.

9

SUGAR - 3/4 CUP

add ¾ cup sugar and mix until the sugar dissolves.

10

SOFT PANEER

further, add prepared paneer and mix well

11

SEPERATES PAN

continue to cook until the mixture starts to separate the pan

12

CARDAMOM POWDER

further, add ¼ tsp cardamom powder and mix well.

13

TRANSFER

now transfer the mixture to the tray and level up.

14

NUTS

top with chopped nuts and press gently.

15

REST -  HOURS

rest for 8 hours or until it sets completely.

16

CUT PIECES

cut into pieces and is ready to serve.

17

READY TO EAT

finally, enjoy kalakand recipe with chopped nuts for a week when refrigerated.

18