In a saucepan heat milk and let it boil. Once the milk is boiled simmer the heat.
Add lemon juice in the milk while stirring. It will start curdling. Keep string and adding the lemon juice until you see clear yellow whey separated from milk.
Using a mash strainer and a cheesecloth strain the chenna and separate the water.
Wash the chenna with eater a couple of timesto remove tanginess provided by the lemon juice.
Squeeze out all the excess water from the chenna and keep it aside.
In a heavy bottom pan add one can condensed milk and crumbled chenna.
Cook on low heat and keep stirring. It will start loosening a bit.
Now keep stirring until the mixture thickens, it may take 8-12 minutes to thicken the mixture properly. Add cardamom powder and mix well.
Transfer the mixture into prepared tray.
Press with the back of the spoon to level the kalakand.
Sprinkle chopped nuts and press them into the kalakand.
Keep it aside at room temperature and then placeit int the refrigerator to set for about 2 hours.
Cut into pieces. Serve and enjoy.
In instant pot
Add milk and lemon juice in instant pot. Place and close the lid, close the steam valve and set the timer for 5 minutes on low pressure.
When timer beeps, natural release the steam for 10 minutes. The milk must be curdled with whey separated.
Using oven gloves, carefully remove the instant pot and strain the milk solids over a muslin cloth lined strainer.Wash it with clean water for a couple of times.
Gather the edges of the cheesecloth and squeeze out all the excess whey.
Bring the squeezed chenna back to washed instant pot, add a can of condensed milk and mix well. Place and close the lid.
Close the steam valve and set the timer on 6minutes on low pressure.
Quick release the steam valve, stir the kalakand mixture and transfer it into a lined square baking tray.
Let the kalakand set for few hours,cut into pieces.
Video
Notes
Make sure to keep the heat on low throughout the cooking.
Keep stirring or else the kalakand mixture might get burned at the bottom of the pan.
Make sure to let the mixture set properly before cutting it into pieces.
You can add any of your nut toppings on the kalakand or leave it as such.
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