Kalakand (Milk Burfi)

Directions

1. Boil half the lowfat milk and add in the citric solution as it comes to boil
2. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
3. Don't knead.
4. Put the remaining lowfat milk in a heavy pan and boil to half.
5. Add in the chenna and boil until the mix thickens, stirring continuously.
6. Add in the sugar and continue to cook, stirring all the while until softly thickens in a lump.
7. Set in a tray, apply silver foil and sprinkle the minced nuts.