Rose 🌹 KALAKAND

Name: Rose 🌹 KALAKAND
Cuisine: Indian
Ingredients: 1.5 litre Milk; As Required Lemon juice / Vinegar; 3/4 cup Sugar; 3-4 tbsp Rose Syrup; As Required Rose Essence (optional); As Required Pink food colour (optional); As Required Chopped Pista (for garnish)

Sudipa Gope @Sudipagope

#JSC

KALAKAND is a very nice offering during any Pooja or festival and Krishna ji loves KALAKAND very much as it’s soft and juicy.

Presenting Rose 🌹 flavoured KALAKAND.

#JSC

KALAKAND is a very nice offering during any Pooja or festival and Krishna ji loves KALAKAND very much as it’s soft and juicy.

Presenting Rose 🌹 flavoured KALAKAND.

Sudipa Gope @Sudipagope

#JSC

KALAKAND is a very nice offering during any Pooja or festival and Krishna ji loves KALAKAND very much as it’s soft and juicy.

Presenting Rose 🌹 flavoured KALAKAND.

#JSC

KALAKAND is a very nice offering during any Pooja or festival and Krishna ji loves KALAKAND very much as it’s soft and juicy.

Presenting Rose 🌹 flavoured KALAKAND.

Saved

Ingredients

1.5 litreMilk
As RequiredLemon juice / Vinegar
3/4 cupSugar
3-4 tbspRose Syrup
As RequiredRose Essence (optional)
As RequiredPink food colour (optional)
As RequiredChopped Pista (for garnish)

Saved

Steps

1

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

In a pan add 1/2 litre of milk and simmer under medium flame reduce milk to half of the original quantity, add sugar, and let the 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 so that Chena mixes very well with milk and the whole mixture thickens.
6

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

Now transfer the mixture to greased setting dish spread it 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 at room temperature overnight and KALAKAND is ready. Cut into pieces and Serve.