Kalakand

Ingredients:

• 2 litres Milk
• 1/2 to 3/4 cup Sugar
• chopped pistachios  to decorate  
• 1/2 tsp. Citric acid dissolved in 1/2 cup water

Method:

• Boil half the milk .Add the citric solution as it comes to boil.
• Switch off gas once the cottage cheese settles down. Sieve through muslin cloth, press out excess water. Place this  in a plate and press down but do not knead.
• Add the remaining milk in a heavy pan and boil to thick consistency, nearly half its original volume.
• Add the cottage cheese and boil till the mixture thickens. Stir continuously.
• Add the sugar and continue to cook, stirring all the while till it softly thickens into a lump.
• Set in a tray  and sprinkle with finely chopped pistachios.

 Notes:
Optional to put sliver varakh to decorate, this can go instead of the pistachois and at the time of setting in the tray.