Easy way to prepare Kalakand

Kalakand is a very popular Indian sweet dish, and is very easy to prepare. I must admit, it's not a rocket science. The ingredients are readily available and requires less effort.
Here is the recipe:

Ingredients required:

• Milk - 2litres
• Sugar - 3/4 cup
• Citric acid/ lemon juice - 1/2 tsp.
• Almonds/ Nuts - finely chopped
• Cardamom powder - 1/2 tsp.
• Rose water (optional) - 1 tsp.

Preparation:

                                                                                           

• Boil half the milk in a bowl. Once it starts boiling, add the lemon juice/ citric acid solution to it.
• As soon as the milk curdles, switch off the stove/gas. Let the mixture/chenna settle down for a minute with occasional stirring.
• Sieve the mixture/chenna through a muslin/cheese cloth and press out the excess water.
• Wash the mixture/chenna again under cold running water. This helps to remove the tanginess/ sourness of the lime. Once the excess water is pressed out, press it down under a plate. Do not knead.
• Pour the remaining milk in a heavy pan and start boiling.
• Continue to boil until the milk reduces to half of its volume.
• Add the chenna and continue to boil till the mixture thickens. Do not forget to stir continuously.
• Add cardamom powder and/or rose water. Stir the mixture.
• Add the sugar and stir all the time until it forms a soft lump.
• Spread and set it in a greased tray.
• Sprinkle the chopped almonds/ nuts. Press gently so that the nuts stick to the sweet.
• Allow the sweet to cool for atleast two hours in a refrigerator. 
• Once set, cut into small square pieces and serve.

Useful tips:  

• You can use condensed milk instead of whole milk to add the chenna. Condensed milk has a unique taste. It makes the sweet much more tastier. I have also tried mixing milk and condensed milk together. It turned out to be great. However, if your using only condensed milk, do not add sugar. But, if you have kids at your place, or you like more sweet, then go ahead. After all, it's a sweet, and sweet should taste sweeter. :)
• If you want to save some time and effort, use ricotta cheese / readymade paneer instead of preparing the cheena.
• It is better to add some amount of water before pouring milk in the heavy pan. This prevents the milk from burning at the base.
• Try using a round greased plate/tray instead of a rectangular one. This will help in extracting nicely shaped Kalakand.