Kalakand

Ingredients

• 2 l full-fat milk
• 3 tbsp lemon juice, freshly squeezed
• 200 g sweetened condensed milk
• 2 tbsp full-cream milk powder
• 1 tbsp ghee, plus extra for greasing
• ½ tsp green cardamom powder
• 2 tbsp pistachios, thinly sliced
• 1 pinch saffron strands, soaked in 1 tbsp warm milk (optional)

Instructions

1. Bring the milk to a boil in a large heavy pot over medium heat, stirring now and then so it does not catch on the base.
2. Turn the heat to low and add the lemon juice a tablespoon at a time, stirring gently. The milk should split into white curds and pale yellow whey within a minute or two. Switch off the heat.
3. Line a sieve with a clean muslin cloth and pour in the curds. Rinse them under cold running water for about 30 seconds to remove the lemon taste.
4. Gather the cloth, squeeze out the water and hang or leave the bundle to drain until the chenna is moist but crumbly, not dripping.
5. Crumble the chenna into a bowl with your fingers until no large lumps remain. You should have about 300 g.
6. Melt the ghee in a heavy non-stick pan over medium-low heat. Add the chenna, condensed milk and milk powder and stir well.
7. Cook, stirring and scraping constantly, until the mixture thickens, turns a light creamy beige and starts to leave the sides of the pan as one soft mass. Stir in the cardamom and saffron milk, if using.
8. Spread the mixture into a greased tray in an even layer about 2 cm thick. Press the top flat with the back of a greased spoon and scatter over the pistachios, pressing them in lightly.
9. Leave to cool at room temperature for 1 hour, then chill for at least 1 hour until firm. Cut into 12 squares or diamonds with a sharp knife.

Tips

• Add the lemon juice slowly and stop once the whey turns clear and yellowish; too much acid gives a sour chenna.
• Do not squeeze the chenna bone dry. A little moisture gives a soft, slightly grainy texture.
• Keep the heat low and stir constantly in the last few minutes, as the mixture can scorch quickly once thick.
• For a deeper, golden colour, cook a couple of extra minutes, but stop before it turns dry and crumbly.