Sunny Priyan
1 liter milk, 1 cup Sugar, 3-4 tbsp Milk powder, ½ tsp Cardamom powder, 1 tbsp Lemon juice or vinegar, 1-2 tsp Ghee, Chopped nuts.
Pour the milk into a pan, bring it to a boil. Stir occasionally to prevent the milk from sticking.
Gradually add lemon juice or vinegar, and stir until the milk curdles and the whey separates. Let it rest for a few minutes.
After curdling, strain the mixture through a muslin cloth to separate the whey from the chhena.
Cook the chhena on low heat with sugar, stirring continuously until it thickens, add milk powder and cardamom powder to enhance the flavour.
Grease a tray with ghee, pour the mixture onto it, spread evenly, and let it cool and set for 1-2 hours at room temperature.
Once set, cut the Kalakand into pieces, garnish with chopped nuts, and serve.