Kalakand (Indian Sweet)

“Comes again that time
Of the year when lights,
Burn & twinkle
And bring warm smiles,
From kitchen to kitchen
Sweetmeats glean,
Happiness circulates
Where trouble had been,
Friends & family
Come together,
Houses open up
With changing weather,
Welcoming the sound
Of holiday cheer
Is this delish piece
For those far, and near..”
2 lt full cream milk
1 tablespoon white vinegar or lemon juice
¾ cup brown sugar
1 tablespoons baking chocolate
½ cup chopped almonds/cashews/raisins for garnish
Take 1 lt of milk and bring to boil. As it boils, turn off the heat and add the vinegar or limejuice and keep stirring. The milk will curdle and the water will separate leave aside the cottage cheese or paneer. Drain and keep the paneer aside. Do not mix of knead the paneer.
In another pot, bring to boil the other litre of milk with the sugar. Once boiled, add the paneer and turn the flame to medium. Keep stirring occasionally to avoid the milk from sticking to the bottom of the pan. It will take about 25-30 minutes and the milk will begin to thicken. Stir continuously and vigorously on high heat once the mixture starts thickening. Separate into 2 parts. Add the chocolate to 1 and keep stirring till both mixtures reach a thick consistence and oil starts to separate. Put it on a greased plate or baking tray and cool.
Garnish with the chopped nuts and cut into squares. Serve fresh.