Kalakand

Name: Kalakand
Cuisine: Indian
Ingredients: 2 ltr Full fat Milk; 1/4 tsp Alum crushed; 1 cup Sugar; 1 tbsp Pistachio; 1 drop green food colour; 1/4 tsp rose essence; 1 drop red food colour; 20 Rose petals; 1 drop vanilla essence; 1 tbsp Cocoa powder; 1 tbsp Ghee for greasing; 1/2 tsp Green cardamom powder; 10 Almonds; 10 strands Saffron

Shashi Tewarii @cook_11740373

Jaipur City

#Mother's Day

Post-1

"God could not be everywhere so he created mother".
What a beautiful tribute of Rudyard Kipling to all mothers.
My mother was the most important person in my life.She took care of me ,my brother and sister with a mild discipline.She herself was very hard working so naturally that habit was instilled in me.She taught me not to give up when things go hard.She was my pillar of strength.She played all her roles with great elan.My home was always full of guests .My mother used to cook many things to feed not only to her children but to all visitors. I have cherished memories of my mother. She made Kalakand on and off.I have seen her making Kalakand of many varieties.Here I share..

#Mother's Day

Post-1

Shashi Tewarii @cook_11740373

Jaipur City

#Mother's Day

Post-1

#Mother's Day

Post-1

Saved

Ingredients

2 ltrFull fat Milk
1/4 tspAlum crushed
1 cupSugar
1 tbspPistachio
1 dropgreen food colour
1/4 tsprose essence
1 dropred food colour
20Rose petals
1 dropvanilla essence
1 tbspCocoa powder
1 tbspGhee for greasing
1/2 tspGreen cardamom powder
10Almonds
10 strandsSaffron

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Steps

1

Some ingredients for making Kalakand.
2

Boil the milk.Simmer the milk until half.Add alum and seive the solidify milk.
3

Place crumbled milk in heavy base kadhai.
4

Mix in sugar.Heat the mixture over low heat.Stir continuously and cook until it turns thicker.Mixture will start sticking to the sides. Divide it in four portions.
5

For pista kalakand add finely chopped pistachio,pistachio essence and green food colour.
6

For rose kalakand add dry rose petals,rose essence and red colour.
7

For chocolate Kalakand add cocoa and vanilla essence.
8

For white Kalakand add elaichi powder, saffron strands and small pieces of almonds.. Press all four content in a separate greased moulds.
9

Wait for 1 hour. Take out from moulds.Garnish and serve.
10

Rose and pista kalakand taste really heavenly.
11

Thanks!!!! Mother.