Kalakand (Milk Burfi)

Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method:
*Boil half the milk and add the citric solution as it comes to boil
*Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
*Do not knead.
*Put the remaining milk in a heavy pan and boil to half.
*Add the chenna and boil till the mixture thickens, stirring continuously.
*Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
*Set in a tray, apply silver foil and sprinkle the chopped