Boil the milk and add vinegar slowly till the whether separates from chenna.

Sieve this in a muslin cloth and wash it well to remove the smell of vinegar.

Hang it for half an hour to remove excess water.

To make the praline take sugar in a thick bottom pan and keep it on low flame.

Let the sugar melt and caramalise,don't stir just shake the pan a little if required.

When the sugar has melted and caramalised,add butter and cashews and mix

Take it out in a parchment lined pan and let it cool.

Take condensed milk in a wok and put it on low flame on gas.

Add the chenna and stir well.

Add the yellow food colour and keep stirring on low to medium flame till it gets a little dry.

The mix should not over dry as it might become chewy,not too wet also so it might be difficult to set.

Add the butterscotch essence and mix well and switch off the gas.

Pour it in a prepared pan or thali.

Roughly crush the cooled praline in a mortar and pestle and spread over the kalakand.

Let it cool at room temperature or refrigerate for fast cooling.