Kesar Kalakand

Name: Kesar Kalakand
Total time: 1200 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1 liter milk (for making chenna); 2 tbsp vinegar; 500 ml milk; 3 tbsp milk powder; 200 ml condensed milk; 1 tsp cardamom powder; as required Few saffron threads; as required Few chopped pistachio and der rose petals for garnishing

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#navratri21
#cookpad #cookpadindia
Kalakand is one of the yummiest popular Indian sweet. This festive season I am sharing the recipe of " Kesar Kalakand", for a fusion kind, very simple and quick recipe with just three main ingredients. This one is perfect for those day. Enjoy your Navratri special recipe

Preparation time:- 30 minutes
Cooking time:- 20 minutes
Setting time:- 1 hrs

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

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Ingredients

20 minutes

4-5 people

1 litermilk (for making chenna)
2 tbspvinegar
500 mlmilk
3 tbspmilk powder
200 mlcondensed milk
1 tspcardamom powder
as requiredFew saffron threads
as requiredFew chopped pistachio and der rose petals for garnishing

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Steps

20 minutes

1

Grease a plate with ghee or line it with parchment paper and keep it aside.
2

Soak the saffron in 2 tbsp of warm milk so that it release the flavour and colour.
3

Now make chenna. Boil 1 liter full cream milk in a pot, when milk comes to boil turn off the flame and add vinegar to hot milk. When milk will curdle drain the cuddle water I a cloth or strainer. Run the strainer under fresh water and hang it 30 minutes.
4

After 30 minutes remove the chenna in a plate an crumble it and keep it aside.
5

Now in a heavy bottom pan add 500 ml milk and boil it. When milk comes to boil reduce the flame to low and add milk powder, condensed milk, saffron soaked milk, and cardamom powder and mix it well. Stirring frequently while cooking so as to avoid burning.
6

When milk has reduced to half add crumble chenna into boiling milk. Keep cooking and stirring continuously till the milk has thickened.
7

When the mixture thickens and start to leave the side of the pan switch off the flame.
8

Transfer the mixture to the greased plate and spread it to half inch thickness. Smooth well with spatula.
9

Top it with chopped pistachio, saffron threads and dry rose petals, slightly tuck them with spatula.
10

Refrigerate it for at least 1 hrs. Once the kalakand is set cut it into pieces.
11

Serve it.