Kalakand, A Milk And Cheese Sweet Of Kolkata

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  Step 1

  I used 3.5% fat milk. Each packet is half a litre.

  Take half a liter in a pot and the other half ltr in a heavy bottomed nonstick pan.

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  Step 2

  First heat pot milk to a boil. Once it starts to boil, turn off the heat and add citric acid/lemon juice, little by little, stirring all the while, till the milk curdles completely.

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  Step 3

  Strain the cheese through a colander lined with a cheesecloth (I just used a cotton handkerchief) rinse it with cold water so that the citrus flavour washes away.
  Gather the kerchief and twist the cheese into a ball and squeeze as much water as you can.

  Open the cloth and crumble the ball of cheese. Keep this aside.

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  Step 4

  Bring the milk in the pan to a boil. Once it comes to a boil, reduce the heat and let the quantity reduce to half. Keep stirring and scraping the edges. Do not let the milk burn.

  Add the sugar and let it dissolve.

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  Step 5

  Take a spoon or so of milk (you can take some out of the pan) and add a few strands of saffron. Let it release its colour. Add this coloured milk back to the pan.

  Now add the cheese that we previously prepared and stir it well. Let the milk cheese mixture thicken. when it gets a dough like consistency and starts leaving the sides of the pan, turn off the heat and let stand for a minute.

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  Step 6

  Grease a square vessel with ghee(clarified butter) and pour the hot sweet into the vessel. Pat it down gently so that it gets an even surface.

  garnish with chopped pistachios and put it in the freezer till it sets (about an hour). Take it out of the box, cut it into cubes and serve.

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