Ajmeeri kalakand(kova)

Ingredients:

• 1 pk store bought kova/ 2 quart milk
• 1/2 cup sugar(adjust to taste)
• 2 to 3 tablespoons lemon juice (for making kova)
• 1 tablespoon sliced almonds/pistachio for garnishing

Procedure:
Making kova:
1)Mix lemon juice in ¼ cup of hot water and put aside.
2)Boil  half quantity of milk in a pan over medium flame, string occasionally.
3)when milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating, turn off the heat.
4)Once the milk fat has separated from the water, drain using a strainer line with cloth.
5)Wrap the curd in a  cloth, rinse under cold water, and squeeze well. 
6)To take out the excess water, squeeze the wrapped curd. Do not knead the curd.

Making Kalakand:
1)Boil remaining  milk in a pan on medium flame until the milk reduces half.
2)Stir milk continuously.
3)Add the kova in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
4)Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
5)Pour it over greased plate keeping about half inch thick.
6)Let it cool for about one hour. Cut the kalakand in squares.
7)Sprinkle the chopped almond over the cut pieces.