Cutting Kalakand barfi into small pieces, in Punjab

From the archive record

An Indian worker cuts Kalakand barfi into equal pieces at a sweet shop in Ludhiana Punjab. Kalakand is a very traditional and delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture. Ingredients: - 8 cups or 2 quart milk - 1/2 cup sugar - 2 to 3 tablespoons lemon juice (for making paneer) - 1 tablespoon sliced almonds or pistachio for garnishing Method: For Making Paneer: - Mix lemon juice in ¼ cup of hot water and put aside. - Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. - As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. - Once the milk fat has separated from the whey, drain the