Rose KALAKAND

Name: Rose KALAKAND
Cuisine: Indian
Ingredients: 1.5 litre Milk; as required Lemon / Vinegar; 3/4 cup Sugar; 3-4 tbsp Rose Syrup; as required Rose Essence (optional); as required Pink food Colour (optional); as required Pista for garnish

Sudipa Gope @Sudipagope

#SC3

Presenting danedaar ( grainy textured ) and rasiley ( juicy ) Rose flavoured KALAKAND .
A lovely sweet summer delight .

#SC3

Presenting danedaar ( grainy textured ) and rasiley ( juicy ) Rose flavoured KALAKAND .
A lovely sweet summer delight .

Sudipa Gope @Sudipagope

#SC3

Presenting danedaar ( grainy textured ) and rasiley ( juicy ) Rose flavoured KALAKAND .
A lovely sweet summer delight .

#SC3

Presenting danedaar ( grainy textured ) and rasiley ( juicy ) Rose flavoured KALAKAND .
A lovely sweet summer delight .

Saved

Ingredients

1.5 litreMilk
as required Lemon / Vinegar
3/4 cupSugar
3-4 tbspRose Syrup
as required Rose Essence (optional)
as required Pink food Colour (optional)
as required Pista for garnish

Saved

Steps

1

Put 1 lite milk to boil, switch off flame, wait for 3-4 minutes then start adding lemon juice / vinegar and allow to curdle.
After milk is curdled and we get to see whey, separate Chena from whey by strainer. Rinse Chena with plain water to remove sourness.
Strain excess water and keep in rest for 30 - 40 minutes to drain off excess water to get soft Chena.
Arrange other ingredients.
2

In pan add 1/2 litre milk and simmer under medium flame and reduce milk to half of original quantity, add sugar and let sugar dissolve.
3

Crumble Chena and keep aside.
4

Now add Chena to milk and keep stirring and break the big lumps (if any)
5

Keep stirring that Chena mixes very well with milk and whole mixture thickens.
6

Mix well and cook few more minutes and mixture thickens and starts leaving pan. But don’t make it dry, add rose syrup and rose essence + pink colour and give a good mix and cook for few more minutes.
KALAKAND is done.
7

Now transfer mixture to greased setting dish, spread evenly and level it with the help of a spatula. Sprinkle pista, press gently and allow to rest and come to room temperature.
8

Refrigerate or keep in room temperature for overnight and KALAKAND is ready. Cut into pieces and serve.