Boil 1 liter of milk in a vessel.

When it comes to boiling stage, add citric acid solution (½ tsp. dissolved in ½ cup water)

Remove from the heat. Wait till the chenna settles (yogurt like thing gets settle at the bottom of the vessel)

Sieve and Squeeze excess water through muslin cloth (if not white cotton cloth).

Keep the chenna aside in a separate plate.

Put the remaining 1litre milk in a heavy saucepan and boil till it comes half the quantity.

Add the chenna and boil further still it thickens.

Add the sugar to thicken the mixture. Stir until the mixture becomes a thick soft lump

Set in a tray. Kalakand is ready.

Apply silver foil (optional) and sprinkle almonds and pistachio.