Kalakand Sweet

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1. 1Step 1: In a large vessel, take 2-litre milk and bring it to a boil.
2. 2Step 2: Once the milk comes to a boil, add 2 tbsp vinegar and mix well.
3. 3Step 3: Add vinegar until the milk curdles.
4. 4Step 4: Drain off the milk and rinse with water. Rinsing with water helps to remove sourness.
5. 5Step 5: Squeeze off the water and transfer to a large plate.
6. 6Step 6: Mash the paneer to a smooth texture. Keep aside.
7. 7Step 7: In a large kadai, heat 1-litre milk.
8. 8Step 8: Stir and bring to a boil.
9. 9Step 9: Continue to boil until the milk reduces to half.
10. 10Step 10: Add ¾ cup sugar and mix until the sugar dissolves.
11. 11Step 11: Add the prepared paneer and mix well.
12. 12Step 12: Continue to cook until the mixture starts to separate from the pan.
13. 13Step 13: Add ¼ tsp cardamom powder and mix well.
14. 14Step 14: Transfer the mixture to a tray and level it up.
15. 15Step 15: Top with chopped nuts and press gently.
16. 16Step 16: Rest for 8 hours or until it sets completely.
17. 17Step 17: Cut into pieces and serve.
18. 18Step 18: Enjoy kalakand with chopped nuts, refrigerated, for up to a week.