Take 2 deep heavy vessel and pour 1 ltr. milk in both the vessels. Put the vessels on the stove and let the milk in both the vessels boil.
Take 2 deep heavy vessel and pour 1 ltr. milk in both the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.
The milk being boiled in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. The consistency of the milk will become extremely thick once it is reduced to half.
Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add sugar to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfee.
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and almonds.
Do not use Vark (silver lining) to decorate your sweets ever. It is not considered good for health.
Your Kalakand Burfee is ready. Cut it into desired shape and size and serve to your family members and guests. You can also store it in a air-tight container and consume it within 6-7 days of preparation.
Sweets made with mawa have short shelf life and incase of Kalakand Burfee it is shorter. But the taste of the sweets is so delicious that you and your family members will hardly leave any piece to be stored.
