- Take a saucepan. Add some full-fat milk. Boil the milk on a high flame. After one boil, turn off the heat. And add lemon juice/vinegar. Mix well until it curdles fully. When you see the clear green whey, it means it is curdled well. Or if not, add more lemon juice to curdle the milk. After that take a strainer or colander. Place a thin cotton cloth and drain the chena from water. Then squeeze the excess water, we do not want any water in the chena. The chena must be moist but not having dripping water from it. And the texture of the chena will be moist and crumbly. Then your chena is perfect. Now rinse the chena with plain cold water to remove the sourness of lemon juice. Remove it from the cloth and crumble it. If not, add more lemon juice to curdle the milk. Now mash them for 1 to 2 minutes. And set them aside. Do not over-mash the chena. Now take a kadhai or any heavy botoom pan. Add 500 to600 ml milk. And cook them on high flame. After one boil, keep stirring and cooking the milk on medium to high flame. We have to reduce the milk and it takes 25 to 30 minutes. Add sugar and again cook them. When the milk is reduced and it looks like this. Turn the flame on low. Here you can use condensed milk in place of reduced milk. so go with your preference. Add chena into this. Mix well. Now turn the flame on medium and cook it for 1 to 2 minutes. When it looks a little bit wet and dry. It is ready to set. Turn off the heat. And keep this in any tray or box. Now leave it for 1 to 2 hours. After that garnish it with some chopped nuts and cut them into small pieces. kalakand is ready to serve. The texture of this sweet has to be grainy, creamy, and moist. You can store this for 4 to 5 days in the fridge.
