In a small vessel squeeze out lemon juice, add salt and water. Mix and keep this mixture aside. Next in a pan start boiling milk in slow heat. As milk evaporates to almost half the quantity, add the lemon juice mixture.

Mix.. slowly the milk curdles.

Cook the curdled milk in very slow heat till all the water is evaporated. The colour also changes.
Next gradually go on adding sugar. Mix and cook. As the moisture of sugar is also evaporated, add ghee.

Mix all well. Next add rose essence and give a nice mix.
Add gulkand and mix again.
Cook till the gulkand kalakand mixture comes together.
Now in a greesed mould/ silicon mould, put the gulkand kalakand mixture and let it cool for atleast 2 hours.
As gulkand kalakand sets, cut it into any desirable shape..
Serve and enjoy!!
HAPPY HOLI!!