Kalakand: easiest dessert to make

 First of all, take some milk and divide it into two equal parts. For example, if you take two pounds of milk and you have two equal parts  of one pound each . Set one part to boil When it comes to boil, curdle it by adding a spoonful of lemon drops or vinegar . Add more sour juice if one spoonful doesn't curdle it fully. When the milk has fully curdled and the water and milk solids are distinctly separate, turn off the stove.

Take a stretch of clean, thin cloth. This one here is an old sirak ko khol. Either drape it over a bowl like i did, or have someone hold the cloth from two sides. 

Pour the curdled milk slowly over the cloth, so that the water seeps down and the curd remains on the cloth.

 Strain the remaining cheese for a while. Ideally, it should be hung overnight, but a few minutes of squeezing will also do the trick.

 After thoroughly squeezing the cloth and ensuring that no moisture remains, pour the cheese into a bowl. Crumble it softly with your hands.

Set the other half of the milk to boil. Remember to clean the pan before you use it, else the milk may curdle again. Once the milk boils, lower the flame, and pour in the crumbled cheese. Cook until the milk completely boils down,  stirring every few minutes so that it doesn't stick to the bottom. When the milk has boiled down, add sugar to taste.

 

Pour the resultant mixture onto a plate, and allow to set for a couple hours. it is best if you put it in the fridge for a few hours. After setting, you can cut it into desired shapes, and delicious dessert kalakand is ready for serving!!!