Instructions

Making cheena:
Bring 3 cup of milk to a boil on medium heat.
Once it starts boiling, add lemon juice and keep stirring till the milk solids and whey gets separated.
Then turn off the stove, you will notice the cheena is floating on top of that greenish whey.
Now line a strainer with a muslin cloth or man’s handkerchief. Using that drain the cheena.
Run through the running cold water. Then squeeze out the excess water lightly.
Take cheena to a plate and crumble it. Keep it aside.
Making kalakand recipe:
Now take remaining 1 ½ cup of milk in a pan on medium heat.
Bring it to a boil and let it simmer till it gets its half quantity. It may take around 5-6 minutes.
Now add sugar. Mix and simmer for 2-3 minutes.
Now add prepared cheena. Mix well.
Keep stirring and continue simmering. Cook till all the moisture/milk is evaporated and you get a thick mixture.
Now turn off the stove.
Add cardamom powder and mix well.
Grease the plate or container with ghee. In that pour the mixture and spread out evenly.
Sprinkle the chopped pistachios on top. Using hands, lightly press it so pistachios will stick to it.
Let it cool down completely and let it set for a few hours.
Then using a sharp knife make square pieces.
Remove the pieces gently and serve.