Put a sauce pan on stove top under medium flame, add the milk. Bring it to boil. Mix up the lime juice & water in a small cup. Pour this mix inot the boiling milk. Gently mix up everything.
Leave the vessel under low flame for 15-20 mins, for the milk to solidify and the whey to form.
Later, switch the flame off. Put a colander above a wide vessel such that it fits the colander perfectly. Pour the entire content of the milk solids along with water onto the colander. Leave it for 5-10 mins, let the whey water and milk solids separate.These milk solids are called Chenna / Chena.
TO MAKE KALAKAND BURFI:
In a mixie / blender / processor, take the chenna (milk soilds) and sugar, as per measurements. Blend them into soft paste. Do not add any water.
Transfer this smooth paste into a pan. Add the cardamom powder too. Put the pan on stove-top under medium flame.
Keep mixing the content until the soft paste turns into solid mass as shown. Might take 15 - 20 mins.At this stage switch the flame off.
Grease a tray with ghee/butter. Gently put the kalakand onto the tray. Leave it to dry until 20 mins.
In the meanwhile, take the chocolate bar into a glass vessel, and melt it in the microwave for just 30 secs. Apply this melted chocolate onto the slab of Kalakand. Spread evenly.
Immediately sprinkle the grounded pistachio onto the chocolate spread. Let everything dry for about 10 mins.
Using a sharp knife cut the kalakand slab into equal squares or diamonds. Done!
Please see the MAIN POST for recipe with step wise PICS & TIPS.
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